It’s finally getting cool enough for one of my favorites: Baked Potato Soup! If you are a proficient potato peeler, this is a 30 minute meal. I do have a crockpot adaptation that I will share soon but until then, enjoy this quick take on a classic.
30 Minute Baked Potato Soup
- 6 Medium Russet Potatoes, peeled + diced (8 C worth)
- 2 C low sodium vegetable broth
- 1 C water
- 1/2 yellow onion, diced
- 4 tbsp unsalted butter
- 1/4 C Flour
- 1 1/2 C Milk
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 3 tsp salt
- sour cream
- shredded cheddar cheese
- green onions, sliced
- Saute diced onions in the 4 tbsp of unsalted butter. When they begin to soften, sprinkle with flour and stir.
- Pour in the vegetable broth and water.
- Carefully dump in the diced potatoes. Season with garlic powder, onion powder, salt, and pepper.
- Boil till fork tender. Approximately 20 minutes on a low simmer.
- Warm milk in microwave for 1 minute. Stir into soup.
- Scoop out half of the potatoes. Blend till smooth. If using a hand blender, pulse till desired consistency is reached.
- Taste and add more salt and pepper if necessary.
I used an 8 quart dutch oven.I always use low sodium broths so I can control the salt. If using regular broth, lessen the salt!
Serve with fresh crusty bread or butter crackers!
This soup reheats well but it will need some additional liquid; a lot of liquid. I brought some of this soup to share with some friends and forgot to mention this tidbit of information. I told them to take it home and microwave and boom– lunch was ready. Well, they were too nice to tell me I had basically sent them home with a bowl of mashed potatoes. The soup sets and is no longer creamy and rich but rather flavorful and thick. I would suggest thinning with 2% milk or even water. Just add the liquid in increments till the desired consistency is reached.