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An Easy Baked Potato Soup Recipe

Why a baked potato soup recipe rather than a simpler boiled version? When you bake a potato, it drives the moisture out, letting the starch and sugar inside start to carmelize. This adds a lot of flavor, and also lets you replace the moisture with more flavorful stock or broth. The end result is something that is a lot more tasty. Well worth the extra waiting time!


4 large baking potatoes
3 medium onions, diced
1/2 pound of bacon, chopped
Olive oil
Pat of Butter (optional)
8 cups chicken stock or broth
Powdered Sage
Chopped Chives
Salt and Pepper
2 cups of light cream


1. Preheat oven to 450 degrees Fahrenheit

2. Poke holes in potatoes with fork or knife to allow steam to escape.

3. Bake potatoes for about an hour or so, until soft.

4. Add bacon to cold soup pot, put on medium low heat to cook out fat. Cook until bacon is nearly crispy. Drain bacon when needed.

5. Add onions and small amount of salt to the bacon. If you drained too much of the bacon fat, add some olive oil or butter. Continue to cook until the onions are soft.

6. Add pepper and sage, cook for about a minute more.

7. Scoop out the potatoes (you can save the skins and either fry or bake them for a crispy garnish), and add to the soup pot.

8. Add cream, cook for about ten minutes more. This will help thicken the soup, and make the starchy texture a bit more creamy.

9. Add the chopped chives as a garnish while serving.


This baked potato soup recipe is so simple that the ingredients speak for themselves. However, there are some ways to change it a little.

Try replacing the onions with chopped leeks. These have a much gentler taste, and in some was match better with potatoes than onions do. If you don’t want to use bacon, then leeks are the way to go for sure.

Ground cumin in place of sage makes for a warmer, smokier flavor. Cumin is one of the main spices in both curry and chili, and really adds a lot to potato dishes.

Lastly, a splash of white wine will add that certain “something”. But don’t use too much or it will overpower the other flavors.

Tips and Techniques

When adding cream or milk this baked potato soup recipe, or to any other hot liquid, it should be at room temperature. This will prevent clotting and lumping when it begins to combine with the starch.

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