Baked Potato Soup

Enjoy this baked potato soup recipe with your friends and family during this holiday season.


With chilly weather before us, this is the perfect time to try new, homey soup recipes to keep you warm. This easy and delicious baked potato soup will definitely make you appreciate the cooler temperatures. 


Ingredients: (3 large portions)

  • 2lb russet potato, washed
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ onion, diced
  • 3 cloves garlic
  • 2 ½ cups chicken broth
  • 8 oz cream cheese


  • Shredded cheese
  • Diced bacon
  • Fresh, chopped chive


To kick off this simple recipe, preheat the oven to 425 degrees Fahrenheit. Rub the potatoes with olive oil, salt, and pepper, and bake on a parchment-lined pan for about 45 minutes (this could differ slightly for individual ovens). Once cooled, peel and mash the potatoes and set them aside. 

Over medium-high heat, heat oil in a large pot, then add the onion and garlic. After about five minutes, incorporate the chicken broth and cream cheese until the cheese is melted and the mixture is creamy. 

Add and stir in the mashed potatoes, leaving the mixture semi-lumpy. 

Season with salt and pepper, and garnish the final bowls with cheese, crispy bacon, and chives. 

This recipe encompasses the perfect, seasonal baked potato soup. The semi-mashed potatoes and crispy bacon contrast the creaminess of the soup base. The use of cream cheese rather than heavy cream or milk integrates a slight tangy flavor, like that of when sour cream is dolloped on a freshly baked potato. And finally, the use of chopped chives adds a pop of color to the dish. 

A batch of this soup is great to bring to a potluck, or even just to enjoy at home as a cozy meal with family, bringing holiday cheer wherever it goes. 

Recipe courtesy of Tasty