Baked Red Potato Soup Recipe

If you’re looking for a heartwarming, comforting soup to enjoy on a chilly evening or to serve at a family gathering, look no further than baked red potato soup. This soup strikes the perfect balance between creamy and savory, with a rich texture that only gets better as the flavors meld together. The unique twist? The potatoes are baked first, giving them a roasted, caramelized flavor that transforms this dish from ordinary to extraordinary.

Unlike traditional potato soups that can sometimes feel a bit bland, baked red potato soup uses the natural sweetness of the potatoes and the added depth from the roasting process to create something special. Whether you’re making it on a lazy Sunday afternoon or preparing a meal for friends, this soup is sure to satisfy both your taste buds and your cravings for comfort food.

Let’s dive right into the recipe and break down everything you need to know about making this creamy, baked red potato soup.

Baked Red Potato Soup Recipe

This recipe is simple, yet loaded with flavor. It brings out the best in red potatoes, and with a few staple ingredients, you can create a soup that’s creamy and rich, with just the right amount of texture. The baked potatoes add a roasted depth that elevates the entire dish, so every spoonful is packed with a comforting, warm flavor.

Ingredients Needed

To make this delicious baked red potato soup, you’ll need the following ingredients:

• Red potatoes – About 6-8 medium-sized red potatoes. Red potatoes are perfect for soups because of their smooth texture when cooked, and they don’t break down too much, giving your soup some nice chunks.
• Olive oil – For roasting the potatoes and bringing out their natural sweetness.
• Butter – Adds a creamy, rich texture to the base of the soup.
• Yellow onion – This provides a savory foundation and enhances the overall flavor.
• Garlic – Fresh garlic adds a fragrant, bold flavor.
• Chicken or vegetable broth – This is the liquid base for your soup. Broth is preferred over water for added depth and richness.
• Heavy cream – This is key for making the soup creamy and velvety.
• Milk – Balances out the richness of the cream and adds creaminess without being too heavy.
• Cheddar cheese – A generous amount of shredded cheddar cheese creates a smooth, melty finish.
• Bacon (optional but highly recommended) – Crispy bacon crumbles are a great topping, providing a salty contrast to the creamy soup.
• Chives – Fresh chives for garnish add a pop of color and a light, oniony bite to balance the richness.
• Salt and pepper – To taste, to bring all the flavors together.

Cooking Instructions

Making baked red potato soup isn’t difficult at all, but it does require a bit of patience to get the best flavor out of those potatoes. Here’s a step-by-step guide:

1. Roast The Potatoes

   • Preheat your oven to 400°F (200°C).
   • Wash and scrub the red potatoes thoroughly. You want to keep the skin on to get that extra flavor.
   • Cut the potatoes into quarters or halves, depending on their size. Drizzle with olive oil and season with salt and pepper.
   • Spread them out evenly on a baking sheet and roast for about 25-30 minutes, or until they’re golden brown and fork-tender. The roasting time will depend on the size of the potato pieces, so keep an eye on them. Flip them halfway through for even cooking.

2. Prepare The Soup Base

   • In a large pot, melt 2 tablespoons of butter over medium heat.
   • Add the chopped onion and cook for 5-7 minutes, until softened and translucent.
   • Add the garlic and cook for another 1-2 minutes, until fragrant.

3. Combine The Ingredients

   • Once the potatoes are roasted, let them cool for a few minutes. Then, add them directly to the pot with the onions and garlic.
   • Pour in your chicken or vegetable broth and bring the mixture to a simmer.
   • Use a potato masher or immersion blender to mash some of the potatoes to create a thicker base. You can leave some chunks for texture, depending on your preference.

4. Add The Creaminess

   • Lower the heat and stir in the heavy cream and milk. Allow the soup to simmer for about 10 minutes, so it thickens and all the flavors meld together.
   • Add the shredded cheddar cheese, stirring constantly until it’s fully melted and the soup becomes velvety smooth.

5. Finish And Serve

   • Taste the soup and adjust seasoning with salt and pepper.
   • Ladle the soup into bowls and top with crispy bacon crumbles, fresh chives, and extra shredded cheese, if desired.
   • Serve hot and enjoy!

Ingredient Insights

• Red Potatoes: These are waxy potatoes that hold their shape well after cooking, which is essential for the texture of this soup. Their thin skin also contributes to the soup’s overall flavor. Roasting them first adds a caramelized sweetness that’s hard to beat.
• Heavy Cream: The heavy cream is what gives this soup its luscious, indulgent texture. If you’re looking for a slightly lighter version, you can substitute part of the cream with half-and-half, though the soup won’t be as thick.
• Cheddar Cheese: Shredded cheddar melts beautifully, creating a creamy, cheesy texture without overpowering the soup’s other flavors. Opt for sharp cheddar for a more intense flavor, or mild cheddar if you prefer a subtler taste.
• Bacon: If you’re using bacon, it’s important to cook it until it’s crispy to add that crunch and smoky flavor to contrast with the smooth soup.

Expert Tips

• Use a Potato Masher: For a chunkier soup, mash the potatoes with a potato masher instead of using an immersion blender. It creates a more rustic texture.
• Roast Extra Potatoes: If you have extra roasted potatoes on hand, you can always throw them into the soup for added depth or enjoy them as a side dish later.
• Broth Matters: The broth you use will affect the flavor of your soup. If you have homemade chicken or vegetable broth, use that for a richer, more complex flavor. If you’re using store-bought, consider low-sodium options so you can control the salt level yourself.
• Bacon Tips: For extra crispy bacon, freeze it for 10-15 minutes before chopping and cooking. It’ll hold its shape better and crisp up faster.

Recipe Variations

• Vegan Baked Potato Soup: For a plant-based version, swap the heavy cream with coconut milk or cashew cream, and use vegetable broth instead of chicken broth. Skip the cheese and bacon or substitute them with dairy-free alternatives.
• Spicy Baked Potato Soup: Add a pinch of cayenne pepper, red pepper flakes, or a few chopped jalapeños to give your soup a little kick. A dollop of sour cream on top also helps balance the heat.
• Herb-Infused Baked Potato Soup: Fresh herbs like thyme, rosemary, or bay leaves can add another layer of flavor to the soup. Toss a few sprigs in while the soup simmers and remove them before serving.
• Cheese Lovers: Go beyond cheddar-try a blend of mozzarella, Gouda, or Gruyère for a more complex cheesy soup. You can even sprinkle extra cheese on top and broil it for a golden, bubbly finish.

Final Words

Baked red potato soup isn’t just a meal; it’s a cozy experience. The caramelized potatoes, the creamy base, and the indulgent toppings make every spoonful something special. This recipe is flexible, allowing you to adjust seasonings and ingredients to match your taste preferences. Whether you’re looking for a simple, comforting dinner or an elevated version of a classic dish, baked red potato soup fits the bill every time.