Baked Potato Soup
A creamy, comforting baked potato soup made lighter without sacrificing flavor. Tender baked potatoes are simmered in a simple milk-based broth, finished with a touch of sharp cheddar and fresh scallions.
For 4 servings
Bake the potatoes.
Preheat your oven to 425°F (220°C). Place the scrubbed and pierced potatoes directly on the oven rack and bake for 50-60 minutes, or until they are tender and easily pierced with a fork. Set aside to cool slightly.
TIPBaking the potatoes instead of boiling them creates a fluffier texture and deeper flavor for the soup.Prepare the baked potatoes.
Once the potatoes are cool enough to handle, slice them in half lengthwise. Scoop out the flesh into a bowl, leaving a thin layer of potato on the skin. You can save the skins for another use. Roughly chop the potato flesh.
Build the soup base.
- In a large pot or Dutch oven, melt the butter over medium heat.
- Add the chopped onion and cook until softened, about 4-5 minutes.
- Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Sprinkle the flour over the onions and cook, stirring constantly, for 1 minute to form a roux.
TIPCooking the flour for a minute gets rid of any raw taste and helps to thicken the soup smoothly.Simmer the soup.
- Gradually whisk in the room temperature milk, followed by the water, until smooth.
- Bring the mixture to a gentle simmer, then reduce the heat to low.
- Cook for 5-7 minutes, stirring occasionally, until the soup has slightly thickened.
TIPUsing room temperature milk helps prevent the soup from becoming lumpy when you add it to the warm pot.Finish the soup.
- Stir the chopped baked potato flesh into the pot.
- Use an immersion blender or a potato masher to blend about one-third of the potatoes into the soup for a creamier consistency, leaving the rest chunky.
- Remove from heat and stir in the shredded cheddar cheese, lemon juice, salt, and black pepper until the cheese is melted.
Garnish and serve.
Ladle the soup into bowls and garnish with freshly sliced scallions. Serve immediately.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Use sharp cheddar cheese to get a punchy flavor with a smaller amount of dairy.
- 2For a smoother soup, you can blend all of the potatoes. For a chunkier soup, mash fewer potatoes.
- 3Ensure the milk is at room temperature before whisking it into the roux to prevent lumps.
- 4Don't skip the scallions; they provide a necessary fresh crunch to the soft soup texture.
Adapt it for your goals.
Vegan
Use olive oil instead of butter, a creamy plant-based milk like oat or soy milk, and replace the cheese with 2 tablespoons of nutritional yeast for a cheesy flavor.
gluten freeGluten free
Replace the all-purpose flour with an equal amount of a gluten-free all-purpose flour blend to thicken the soup.
high proteinHigh protein
Stir in a 1/2 cup of plain Greek yogurt at the end (off the heat) for a protein boost and extra creaminess.
Why this is on our healthy list.
Source of Potassium
Potatoes are a good source of potassium, an essential mineral that helps regulate blood pressure and fluid balance.
Lighter Comfort Food
This recipe provides the comforting taste of potato soup with less saturated fat and fewer calories by using low-fat milk and a modest amount of cheese.
Provides Calcium
The use of milk contributes to the calcium content, which is important for strong bones and teeth.
Frequently asked questions
This version of baked potato soup is a lighter, healthier option. It uses low-fat milk and a minimal amount of butter and cheese to reduce saturated fat and calories, while still providing fiber and potassium from the potatoes.
