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.

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30 Minute Baked Potato Soup

Cook 30 mins

Total 30 mins

Author Marissa Allen

Ingredients

• 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
• Optional
• bacon
• sour cream
• shredded cheddar cheese
• chives
• green onions, sliced

Instructions

1. Saute diced onions in the 4 tbsp of unsalted butter. When they begin to soften, sprinkle with flour and stir.
2. Pour in the vegetable broth and water.
3. Carefully dump in the diced potatoes. Season with garlic powder, onion powder, salt, and pepper.
4. Boil till fork tender. Approximately 20 minutes on a low simmer.
5. Warm milk in microwave for 1 minute. Stir into soup.
6. Scoop out half of the potatoes. Blend till smooth. If using a hand blender, pulse till desired consistency is reached.
7. Taste and add more salt and pepper if necessary.

Notes

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! 

TIPS

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.