Baked Potato Soup Recipe
Baked Potato Soup with oven-baked russet potatoes, sautéed onion and garlic, herbs, and a creamy broth. Baking the potatoes first adds depth and keeps the texture hearty, making this soup a winter favorite that reheats well.
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Servings: 4
Calories: 453kcal
Ingredients
- 4 large Russett potatoes
- 1 teaspoon olive oil
- 3 tablespoons butter
- 1/2 cup yellow onion diced
- 2 cloves garlic minced
- 1/3 cup + 1 tablespoon all-purpose flour
- 1 1/2 teaspoon dried thyme
- 1 teaspoon dried basil
- 6 cups chicken-style broth
- 1 cup half & half
- 1 teaspoon cayenne pepper sauce optional
- baked potato toppings optional
Instructions
- Preheat the oven to 425°F. Rub the potatoes lightly with olive oil and prick them several times with a fork. Arrange on a lined baking sheet and bake for 45 minutes to 1 hour, turning every 20 minutes, until soft all the way through. Set aside until cool enough to handle, then peel and cut into bite-sized pieces.
- Set a large pot over medium heat and melt the butter. Add the onion and cook for about 3 minutes, until softened. Stir in the garlic and cook for another minute.
- Sprinkle in the flour, thyme, and basil, stirring to coat the onions. Whisk in the broth slowly until smooth. Bring to a gentle boil, then reduce the heat to low and stir in the half-and-half.
- Add the baked potatoes and cayenne pepper sauce, if using. Simmer for about 5 minutes, just until everything is heated through. Adjust seasoning as needed.
- Ladle into bowls and finish with your favorite baked potato toppings.
Nutrition
Calories: 453kcal | Carbohydrates: 56g | Protein: 9g | Fat: 22g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 1098mg | Potassium: 1114mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1352IU | Vitamin C: 46mg | Calcium: 174mg | Iron: 3mg
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