Baked Potato Soup

by Sarah on October 17, 2011

We’ve had a nice and sunny weekend here in Sacramento, but the rumor is that it’s fixin’ to get cold and autumny this week.  I guess that means that you all should make some more soup.

This is a pretty basic potato soup, but I started with potatoes that I had baked in the oven.  I did them the day before but you can do it the same day too.  I just use the standard Joy of Cooking method, except I use olive oil instead of butter on the skins.

There’s a bunch of baked potato or loaded potato soup recipes out there on the interwebs.  Some use baked potatoes, some don’t.  Some leave the skins on, some don’t.  Some would have you peel the potatoes and boil them in water!  I don’t.  Because how in the heck is it a baked potato soup anymore? It ain’t.

Another nice touch is to cook down some bacon bits for topping and then sauté your lovely vegetables in the bacon fat.  Then you can add some flour and make a roux, so your soup will have a pleasant heft to it.  Not too much though, you don’t want paste.

When the roux has cooked for a few minutes, add chicken stock and boil the heck out of it until it thickens a bit.

While the stock was boiling, I assume you cubed your potatoes.  Skin on.  Why else would one make a baked potato soup if you didn’t want the yummy skins?  Besides, Nana always said that if you ate the skins your hair would curl.  It worked!

Using a potato masher, just give your soup a few squishes.  It will help thicken the soup further and give it a nicer smoother texture.

Add some milk or half-and-half or even some cream to give the soup a smidge of sexy.  You might want to douse it with salt and pepper too.  It’ll probably take a fair amount of salt.

*This recipe can be made vegetarian by using olive oil to cook the vegetables and by replacing the chicken stock with vegetable stock.  It probably won’t taste quite as good though.

Baked Potato Soup


  • 8 baked russet potatoes
  • 1 large (49 oz) can chicken broth
  • 2 stalks celery, small dice
  • 1 large carrot, small dice
  • 1/2 large onion, small dice
  • 3 Tbsp flour
  • 3-4 pieces thick-sliced bacon, cubed
  • 1 cup milk, half-and-half or cream
  • salt, pepper
  • For topping: cheese, sour cream, cooked bacon, chives or green onions


  • Bake potatoes. Let cool, then cube.
  • In a large Dutch oven, render the bacon bits. When crispy, remove them and drain them on a paper towel. Reserve the fat.
  • Add celery, carrot and onion to the hot fat. Saute until tender.
  • Add flour, and stir through. Let cook for about 5 minutes, stirring occasionally.
  • Pour in the chicken broth, stirring to dissolve roux. Let come to a boil. Soup will thicken slightly.
  • Add cubed potatoes. Let cook a few minutes, then mash lightly with a potato masher--making sure you leave chunks of potato--you don't want mashed potato soup.
  • Add the milk or cream and bring back to a boil, just for a minute.
  • Season the soup with salt and pepper to taste.
  • Ladle into bowls and garnish individually to taste with cheese, sour cream, bacon, chives, etc.


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