Introduction
Transform humble potatoes into a creamy, dreamy soup that’s ready in under 30 minutes? Yes, you can! This recipe is your weeknight lifesaver, proving that delicious doesn’t have to mean difficult. We’re all about simple, satisfying meals here, and this baked potato soup is the epitome of that.
Why This Works
This recipe is a winner because it’s unbelievably easy, uses pantry staples, and delivers a big, comforting flavor. The secret? Perfectly baked potatoes blended to creamy perfection and boosted with simple seasonings. It’s budget-friendly, adaptable, and always a crowd-pleaser.
Key Ingredients
🥔 4 large russet potatoes, scrubbed
🧅 1 medium yellow onion, chopped
🧄 2 cloves garlic, minced
🥣 4 cups chicken broth (or vegetable broth for vegetarian version)
🥛 1 cup milk (or cream for extra richness)
🧈 2 tablespoons butter
🧀 1/2 cup shredded cheddar cheese (optional)
🌿 1/4 cup chopped chives, for garnish
🧂 Salt and pepper to taste
Instructions
1️⃣ Preheat your oven to 400°F (200°C). Pierce the potatoes several times with a fork.
2️⃣ Bake the potatoes for 60-75 minutes, or until tender when pierced with a fork. (Pro tip: Baking multiple potatoes at once saves time!)
3️⃣ While the potatoes bake, melt the butter in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
4️⃣ Once the potatoes are cooked, let them cool slightly. Cut them in half and scoop out the flesh into the pot with the onion and garlic.
5️⃣ Add the chicken broth and milk to the pot. Using an immersion blender (or carefully transferring to a regular blender), blend until completely smooth and creamy.
6️⃣ Season with salt and pepper to taste. Stir in the cheddar cheese (if using) and heat through.
7️⃣ Garnish with chopped chives and serve immediately.
Handy Tips
- Use leftover baked potatoes for an even quicker meal prep!
- Don’t over-blend – a little texture is nice.
- Taste and adjust seasonings as needed. Some prefer a little more salt or pepper.
Heat Control
Medium heat is key for cooking the onions and garlic gently without burning them. Low heat is sufficient to heat the soup through once blended. Over-high heat could scorch the bottom of the pot.
Crunch Factor
While the soup itself is creamy and smooth, the crunchy chives provide a delightful textural contrast. Consider adding some crispy bacon bits for extra texture and flavor.
Pro Kitchen Tricks
- For extra flavor, add a tablespoon of sour cream or crème fraîche before serving.
- Roast the potatoes with a little olive oil and herbs before baking for a deeper flavor.
- Make it ahead! The soup tastes even better the next day.
Storage Tips
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Gift Packaging Ideas
This soup makes a wonderful gift! Package it in a beautiful thermos or insulated container for a thoughtful and delicious present.
Flavor Variations
🌟 Spicy: Add a pinch of cayenne pepper or a dash of your favorite hot sauce.
🌟 Bacon & Cheddar: Stir in crispy bacon bits and extra cheddar cheese.
🌟 Roasted Garlic: Use roasted garlic instead of raw garlic for a sweeter, richer flavor.
🌟 Herby: Add a handful of fresh herbs like parsley or thyme along with the chives.
Troubleshooting
- Soup too thick: Add a little more broth or milk to thin it out.
- Soup too thin: Simmer uncovered for a few minutes to reduce the liquid.
- Lumpy soup: Blend for a longer time or use an immersion blender for a smoother consistency.
FAQ
Q: Can I use other types of potatoes? A: Russet potatoes are best for their creamy texture, but you can experiment with Yukon Golds or sweet potatoes.
Q: Can I freeze this soup? A: Yes, this soup freezes well. Allow it to cool completely before storing it in freezer-safe containers.
Q: How many servings does this recipe make? A: This recipe makes approximately 6 servings.
Q: What can I do with leftover chives? A: Use them as a garnish for other dishes, add them to omelets, or mix them into salads!
Q: Can I make this in a slow cooker? A: While not ideal for the creamy texture, you can cook the potatoes in the slow cooker, then blend them with the other ingredients for a slower method. Start with pre-cooked or softened potatoes for the best results.
Conclusion
This Creamy Baked Potato Soup is the ultimate comfort food, perfect for busy weeknights. It’s quick, easy, delicious, and adaptable to your taste. We hope you enjoy it – and don’t forget to share your culinary creations with us!
30-Minute Weeknight Baked Potato Soup Bliss
A creamy, hearty soup that captures the delicious flavors of baked potatoes, perfect for a quick weeknight dinner.
Ingredients
- 4 medium russet potatoes, baked and peeled
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup chopped green onions
- 4 slices cooked bacon, crumbled
- 2 tablespoons butter
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- In a large pot, melt the butter over medium heat. Add the baked potatoes and mash them slightly with a fork.
- Pour in the chicken or vegetable broth and bring to a simmer. Stir in the garlic powder, salt, and pepper.
- Simmer for 20 minutes, allowing the flavors to meld and the potatoes to soften further.
- Using an immersion blender, blend the soup until smooth, or transfer to a blender in batches.
- Stir in the heavy cream, cheddar cheese, and half of the crumbled bacon. Heat until the cheese is melted.
- Ladle the soup into bowls and top with the remaining bacon, sour cream, and chopped green onions.
Tips
- For a lighter version, substitute half-and-half for heavy cream.
- Add additional toppings like jalapeu00f1os or extra cheese for a spicy twist.