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

Serves: 6


  • 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.