Best 10 Quick Baked Potato Soup Recipes

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In a culinary world abound with comforting and delectable dishes, baked potato soup stands out as a true champion of warmth and flavor. This creamy and hearty soup, crafted with tender chunks of baked potatoes, is a symphony of flavors that dances on your palate. It brings together the rustic charm of potatoes, the savory embrace of bacon, the aromatic kiss of leeks, and the subtle tang of cheese, culminating in a harmonious bowl of pure indulgence. Whether you're seeking a quick and satisfying lunch or a cozy dinner to ward off the winter chill, this delectable soup, accompanied by its close cousin in a slow-cooker version and a vegan alternative, offers a trio of culinary adventures that will leave you craving for more.

**Baked Potato Soup**

This classic recipe embodies the essence of simplicity and comfort. With just a handful of pantry staples, you can conjure up a pot of creamy, potato-laden goodness in under an hour. The secret lies in perfectly baked potatoes, their fluffy interiors melting into a velvety embrace when blended with a medley of aromatic vegetables and flavorful broth. A touch of sour cream and shredded cheddar cheese adds a luscious richness that elevates this soup to pure bliss.

**Slow-Cooker Baked Potato Soup**

For those who relish the convenience of slow cooking, this recipe is your culinary companion. Toss all the ingredients into your trusty slow cooker, set it on low, and let the magic unfold over several hours. As the soup gently simmers, your home fills with an enticing aroma, promising a dinner that's both effortless and incredibly satisfying. The slow-cooking process allows the flavors to meld and deepen, resulting in a soup that's rich, flavorful, and utterly irresistible.

**Vegan Baked Potato Soup**

For those with a plant-based palate, this vegan rendition of baked potato soup delivers an equally comforting and delicious experience. Creamy almond milk replaces dairy, while nutritional yeast lends a cheesy depth of flavor. Roasted vegetables add vibrant color and a delightful medley of textures, making this soup a feast for both the eyes and the taste buds. The result is a hearty, satisfying soup that showcases the versatility and boundless possibilities of plant-based cooking.

Here are our top 10 tried and tested recipes!

BAKED POTATO SOUP I



Baked Potato Soup I image

Thick and creamy. Uses leftover baked potatoes.

Provided by Sherry Haupt

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 40m

Yield 6

Number Of Ingredients 10

12 slices bacon
⅔ cup margarine
⅔ cup all-purpose flour
7 cups milk
4 large baked potatoes, peeled and cubed
4 green onions, chopped
1 ¼ cups shredded Cheddar cheese
1 cup sour cream
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
  • In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
  • Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.

Nutrition Facts : Calories 747.9 calories, Carbohydrate 49.7 g, Cholesterol 84.5 mg, Fat 49.3 g, Fiber 2.3 g, Protein 27.2 g, SaturatedFat 19.6 g, Sodium 1335.2 mg, Sugar 15.8 g

QUICK BAKED POTATO



Quick Baked Potato image

Make and share this Quick Baked Potato recipe from Food.com.

Provided by Kzim4

Categories     Potato

Time 22m

Yield 1 serving(s)

Number Of Ingredients 2

1 large baking potato
salt and pepper (to taste)

Steps:

  • Preheat oven to 350°F.
  • Wash the potato, puncture with a fork in 2-3 places, then microwave on high for about 4 minutes.
  • Rinse it again so it's wet. Sprinkle on salt and pepper if desired.
  • Finish baking in oven for 10 to 15 minutes.

BAKED POTATO SOUP II



Baked Potato Soup II image

This is an easy one to make, and quick too! Toppings are great added at the table. Serve with all your baked potato favorites - chopped green onions, grated cheese, sour cream.

Provided by JW

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Potato Soup Recipes

Time 25m

Yield 5

Number Of Ingredients 5

⅓ cup butter
⅓ cup all-purpose flour
4 cups skim milk
6 large baking potatoes, scrubbed
1 cup sour cream

Steps:

  • Microwave potatoes until done.
  • While potatoes are cooking make a roux over low to medium heat. Mix butter, margarine, or light olive oil, and flour. DO NOT BURN THE ROUX. When roux is thickened a bit, gradually blend in milk. Continue cooking over low to medium heat while preparing potatoes.
  • Peel and cut up potatoes. You may want to mash some of the potatoes also. Add potatoes to the milk mixture. Blend in sour cream. Soup is ready to be served.

Nutrition Facts : Calories 644.8 calories, Carbohydrate 95.4 g, Cholesterol 56.7 mg, Fat 22.5 g, Fiber 10 g, Protein 18 g, SaturatedFat 14 g, Sodium 220.5 mg, Sugar 13.3 g

EASY BAKED POTATO SOUP



Easy Baked Potato Soup image

I came up with this comforting soup when I was crunched for time and wanted to use up leftover baked potatoes. Since then, it has become a mealtime staple. Its wonderful aroma always gets cheers from my husband when he arrives home from work. -Julie Smithouser, Colorado Springs, Colorado

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 12

3 to 4 medium baking potatoes, baked
5 bacon strips, diced
2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
3-1/2 cups 2% milk
2 teaspoons garlic powder
2 teaspoons Worcestershire sauce
1/2 teaspoon onion powder
1/4 teaspoon pepper
Dash Liquid Smoke, optional
1 cup sour cream
Shredded cheddar cheese

Steps:

  • Peel and dice the baked potatoes; set aside. In a Dutch oven or soup kettle, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 1-1/2 teaspoons drippings., Add the soups, milk, garlic powder, Worcestershire sauce, onion powder, pepper, Liquid Smoke if desired and reserved potatoes to the drippings. , Cook, uncovered, for 10 minutes or until heated through, stirring occasionally. Stir in sour cream; cook for 1-2 minutes or until heated through (do not boil). Garnish with cheddar cheese and bacon.

Nutrition Facts : Calories 261 calories, Fat 16g fat (8g saturated fat), Cholesterol 40mg cholesterol, Sodium 618mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 2g fiber), Protein 7g protein.

QUICK CREAMY POTATO SOUP



Quick Creamy Potato Soup image

A yummy and easy to make potato soup. Kids love it.

Provided by Amanda

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Potato Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 8

8 slices bacon
1 cup chopped onion
4 cups cubed potatoes
2 (10.75 ounce) cans condensed cream of chicken soup
2 ½ cups milk
salt to taste
ground black pepper to taste
1 teaspoon dried dill weed

Steps:

  • In a large saucepan, cook bacon until crisp. Remove bacon, and set aside. Drain all but 3 tablespoons bacon fat from the pan.
  • Brown onions in bacon fat over medium heat.
  • Add potatoes, and enough water to cover. Cover and cook until potatoes are tender, 15 to 20 minutes.
  • Stir together soup and milk until smooth; add to potato mixture. Heat, but do not boil. Add salt and pepper to taste, and stir in dill weed. Crumble bacon; stir in just before serving soup, or sprinkle on top to garnish.

Nutrition Facts : Calories 403.8 calories, Carbohydrate 32.9 g, Cholesterol 41.7 mg, Fat 24.8 g, Fiber 2.7 g, Protein 12.5 g, SaturatedFat 8.5 g, Sodium 1026.2 mg, Sugar 7.2 g

BAKED POTATO SOUP



Baked Potato Soup image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h20m

Yield 10 servings

Number Of Ingredients 10

4 large baking potatoes
6 bacon slices, plus crumbled cooked bacon, for serving
2/3 cup (11 tablespoons) butter
2/3 cup all-purpose flour
8 cups milk
5 ounces Cheddar, shredded, plus more for serving
2 teaspoons salt
1/2 teaspoon freshly ground pepper
2 green onions (scallions), finely chopped, plus more for serving
8 ounces sour cream, plus more for serving

Steps:

  • Preheat the oven to 400 degrees F.
  • Wash the potatoes and prick them several times with a fork. Wrap them individually in foil and bake until they are soft when squeezed, about 1 hour (see Cook's Note). Let the potatoes cool slightly.
  • While the potatoes bake, cook the bacon in a small skillet, in a microwave or on an indoor grill until crisp. Drain the bacon on paper towels and, when cool enough to handle, crumble into small pieces. Set aside.
  • In a large heavy saucepan, melt the butter over low heat. Add the flour, stirring constantly for 1 minute until smooth. Gradually whisk in the milk and cook over medium heat, stirring constantly, until the mixture is thick and bubbling, 5 to 10 minutes. Cut the potatoes in half lengthwise and scoop the flesh into the thickened milk mixture. Add the Cheddar, salt, pepper, green onions and reserved bacon. Cook over low heat just until heated through, then stir in the sour cream. Garnish with shredded Cheddar, crumbled bacon and chopped green onions and serve with more sour cream on the side.

QUICK BAKED POTATO SOUP



Quick Baked Potato Soup image

"A good friend who runs a bed-and-breakfast game me this creamy potato soup recipe that's become a winter favorite," recalls Kristi Teague of Southside, Tennessee. "A dash of hot sauce a little basil give it special flavor."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4-5 servings.

Number Of Ingredients 13

3 bacon strips, diced
1 small onion, chopped
1 garlic clove, minced
3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
3 cups chicken broth
2 large potatoes, baked, peeled and cubed (about 2 cups)
1 cup half-and-half cream
1/2 teaspoon hot pepper sauce
Shredded cheddar cheese
Minced fresh parsley

Steps:

  • In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley.

Nutrition Facts : Calories 290 calories, Fat 13g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 1166mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 3g fiber), Protein 8g protein.

BAKED POTATO SOUP



Baked Potato Soup image

Cold weather is on the way and it's almost time for potato harvest. After trying this soup recipe, you will always bake extra potatoes to use in this recipe.

Provided by Aroostook

Categories     Potato

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 13

8 slices bacon, fried crisp (Retain drippings)
1 cup diced onion
2/3 cup flour
6 cups chicken broth
4 cups peeled baked potatoes, cubed
2 cups light cream (or 1/2 c. water and 2 cans of evaporated milk)
1/4 cup chopped fresh parsley (optional)
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried basil
1 1/2 teaspoons Tabasco sauce (optional)
1 1/2 teaspoons fresh coarse ground black pepper
1 cup grated cheddar cheese
1/4 cup diced green onion

Steps:

  • Chop cooked bacon& set aside.
  • Cook onions in bacon drippings over medium high heat until transparent.
  • Add flour, stirring to prevent lumps.
  • Cook for 3 to 5 minutes until mixture begins to turn golden.
  • Add broth gradually, whisking constantly until thickened.
  • Reduce heat to simmer.
  • Add potatoes, cream, bacon, parsley, garlic, basil, Tabasco sauce, and black pepper.
  • Simmer ten minutes on low heat.
  • Serve in bowls.
  • Top with cheese and green onion.

Nutrition Facts : Calories 278.3, Fat 16.9, SaturatedFat 9.4, Cholesterol 47.9, Sodium 595.9, Carbohydrate 21.6, Fiber 2, Sugar 1.8, Protein 10.2

BAKED POTATO SOUP



Baked Potato Soup image

I found our favorite soup in an unexpected place-a children's cookbook! This creamy comfort food is not only delicious but also scaled down to make a small amount that's perfect for my husband and me. -Linda Mumm, Davenport, Iowa

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 7

2 medium potatoes, baked and cooled
1 can (14-1/2 ounces) chicken broth
2 tablespoons sour cream
1/8 teaspoon pepper
1/4 cup shredded cheddar cheese
1 tablespoon crumbled cooked bacon or bacon bits
1 green onion, sliced

Steps:

  • Peel potatoes and cut into 1/2-in. cubes; place half in a blender. Add broth; cover and process until smooth. Pour into a saucepan. Stir in sour cream, pepper and remaining potatoes. Cook over low heat until heated through (do not boil). Garnish with cheese, bacon and onion.

Nutrition Facts : Calories 277 calories, Fat 8g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 1061mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 4g fiber), Protein 11g protein.

LOADED BAKED POTATO SOUP



Loaded Baked Potato Soup image

Everyone who has tried this soup loves it. It is a good soup for veggie haters. Baking the potatoes first gives them the perfect texture for this thick creamy soup. You won't be disappointed. I always serve this with crackers and top the soup with a bit more shredded Cheddar, crumbled bacon, and a dollop of sour cream.

Provided by xtal420

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 1h40m

Yield 12

Number Of Ingredients 9

8 large red potatoes
1 (12 ounce) package bacon
½ gallon milk
1 cup heavy whipping cream
1 (8 ounce) container sour cream
1 (8 ounce) package processed cheese (such as Velveeta®), cubed
1 (8 ounce) package shredded Cheddar cheese
1 teaspoon onion salt
ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Wrap potatoes in aluminum foil.
  • Bake in the preheated oven until potatoes are tender, 45 minutes to 1 hour. Cool potatoes until easily handled and cut into cubes.
  • Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble.
  • Combine milk, cream, sour cream, processed cheese, and Cheddar cheese in a large pot over medium heat; cook, stirring frequently, until cheeses are melted, about 10 minutes. Add potatoes and bacon to milk mixture and simmer over medium heat, stirring frequently, until potatoes begin to dissolve into soup, about 20 minutes; season with onion salt and black pepper.

Nutrition Facts : Calories 549.7 calories, Carbohydrate 50 g, Cholesterol 93.2 mg, Fat 29.6 g, Fiber 4.2 g, Protein 22.5 g, SaturatedFat 17.2 g, Sodium 817.3 mg, Sugar 11.6 g

Tips:

  • To save time, use pre-cooked or microwaved potatoes.
  • If you don't have buttermilk, you can substitute sour cream or plain yogurt.
  • For a creamier soup, use heavy cream instead of milk.
  • Add your favorite toppings, such as shredded cheese, bacon bits, or chives.
  • Serve the soup with a side of crusty bread or crackers.

Conclusion:

Baked potato soup is a quick, easy, and delicious meal that is perfect for a busy weeknight. It is also a great way to use up leftover baked potatoes. With just a few simple ingredients, you can have a satisfying and flavorful soup that the whole family will enjoy.

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