Baked Potato Soup
Many potato soup recipes call for raw potatoes that cook in the soup. True baked potato soup uses potatoes that were baked first, giving the dish a better taste and texture. This recipe even keeps the skins on the potatoes, which adds extra nutrients and reduces food waste!
Serves: 6Prep: 20 minutesCook: 1 hour 15 minutesTotal: 1 hour 35 minutesDifficulty: Easy
- 2 lbs. Russet Potatoes, scrubbed clean and dried
- 1 teaspoon canola oil
- 2 1⁄2 teaspoons salt, divided
- 4 tablespoons butter
- 1 onion, diced
- 3 ribs celery, diced
- 2 carrots, peeled and diced
- 1⁄2 teaspoon ground black pepper
- 3 tablespoons flour
- 4 cups chicken broth
- 2 cups whole milk or half and half
- Shredded cheese, for topping, optional
- Chopped green onion, for topping, optional
- Sour cream, for topping, optional
- Bacon, cooked and crumbled, for topping, optional
- Preheat oven to 425°F.
- Using fork, poke each potato a few times. Rub with canola oil and 1½ teaspoons salt to coat evenly.
- Bake directly on rack 45-50 minutes, until tender. Let stand 10 minutes, or cool completely and store refrigerated until ready to make soup. (TIP: If short on time, potatoes can be “baked” in microwave. Poke potatoes with fork but skip oil and salt. Cook 5 minutes, flip potatoes and cook an additional 4-6 minutes or until tender all the way through.)
- In 4-quart or larger saucepan over medium heat, melt butter. Cook onion, celery, carrots, remaining 1 teaspoon salt and pepper 3-5 minutes, until softened and fragrant.
- Sprinkle flour over vegetables; stir to coat, 1-2 minutes. Slowly add broth, stirring constantly to avoid lumps. Stir in milk or half and half.
- Bring to gentle boil; reduce to simmer. Cook about 15 minutes or until thickened.
- Dice baked potatoes. Stir into soup. Continue cooking 10-12 minutes to blend flavors. Adjust seasoning to taste.
- Serve soup with desired toppings. Refrigerate leftovers.