Baked Potato Soup
Baked potato soup replicates the flavor profile of a loaded baked potato in liquid form. Potatoes are first boiled or oven-roasted until soft, then partially mashed and simmered in chicken stock with heavy cream. The base gains depth from onions sweated in butter before the liquid is added. Toppings mirror those of a classic baked potato: crispy bacon bits, shredded cheddar cheese, and finely chopped chives. Leaving some potato chunks intact rather than pureeing everything creates a more interesting texture. The soup thickens as it sits, so reheated portions from the next day tend to be even creamier than the first serving.
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Instructions
- 1
Bake potatoes at 200C for 40 minutes, peel, and mash.
- 2
Cook bacon crispy; reserve some for topping.
- 3
Add butter and onion to the same pot and soften.
- 4
Add stock and mashed potato, then simmer 10 minutes.
- 5
Stir in cream and cheddar until melted and creamy.
- 6
Top with bacon and chives before serving.
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