Baked Potato Soup

Creamy Baked Potato Soup Recipe

This is my creamy Baked Potato Soup and sometimes mistakes make for the best recipes! Check out my video below to see what I mean! It’s one of my favorites during fall and winter – you have to try it for yourself.

Here’s a video of how I made my Baked Potato Soup! For another delicious and comforting dish, check out my Creamy Chicken Tortilla Soup recipe!

What You'll Need:

+ 2 large russet potatoes, peeled and cut into even sized chunks

+ 4 medium yukon gold potatoes, peeled and cut into even sized chunks

+ 1 yellow onion, diced

+ 2 garlic cloves, peeled and roughly chopped

+ 4 cups chicken stock

+ 2 cups heavy cream

+ 2 tbsp. Cream cheese

+ 2 tbsp butter

+ 1 tbsp oil

+ Salt and pepper to taste

+ ¼ tsp. Red pepper (optional)


1. Heat butter and oil in a medium sized pot. Once heated add in the diced onions. Saute for about 5 minutes or until translucent. Add in the garlic and saute for another 3 mins being careful not to burn.

2. Add in the russet and yukon potatoes, and then immediately add in the chicken stock. Season with about 1 tbsp of salt, pepper and red pepper to taste.. Bring to a simmer, and let cook for about 15 mins.

3. Once the potatoes are close to fork tender, add in the heavy cream and cream cheese. Simmer until the potatoes are all the way fork tender (about another 5 mins or so).

4. Use an immersion blender to puree the soup until you reach desired consistency. Taste for seasoning.

5. Garnish with cheddar cheese, crispy bacon, scallions, and sour cream!

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