A potato lover’s soup! This cheesy baked potato soup is stocked full of flavor from onions, garlic, broth – vegetable or chicken, cheese, and lots and lots of potatoes.
I grew up in Idaho. Idaho grows potatoes, lots of potatoes. Thus I grew up eating potatoes several times a week. I especially love baked potatoes. When I bake potatoes, I always bake extra. Those extra potatoes are great for additional meals; such as fried potatoes or cheesy baked potato soup.
By using already baked potatoes, your soup will be ready to eat in less than 30 minutes. It just takes a little onion chopping, a little garlic mincing, a little cheese grating, and a little potato dicing.
TO MAKE THIS CHEESY BAKED POTATO SOUP YOU’LL NEED:
– 8 baked potatoes
– half and half
– broth (vegetable – to keep it vegetarian or chicken)
– green onion
– salt and pepper
– various preferred toppings (sour cream, bacon, chives, cheese, green onions)
TO MAKE THIS CHEESY BAKED POTATO SOUP YOU WILL:
It is always easiest to make anything if you have gathered your ingredients and then take time to chop, dice, grate, etc. First off that makes sure you are not missing anything vital. Second, you won’t have to worry about something burning or boiling over as you are distracted with having to cut up an ingredient, or locate that cheese hiding in the back of the fridge.
So let’s chop that onion up into small pieces, mince the garlic, dice the green onions, and dice the baked potatoes into 1/2 inch pieces. I leave the potato peels on, but if you prefer, just peel those potatoes and then dice. Go ahead and grate the cheese, measure out the broth and half and half and set these aside.
In a saucepan, melt the butter and then saute the onion for a few minutes until translucent. Add the minced garlic and saute for another minute or two. Now add the diced potatoes and stir around for an additional minute. The next step is pouring in the broth – you can choose vegetable broth or chicken broth. Bring the soup to a simmer and cook for 5 to 10 minutes to make sure the potatoes are warmed throughout. Add salt and pepper to taste, remember there is probably some salt in your broth, so add a little at a time until it tastes just right for you.
Now, you can take a moment to mash the potatoes. How much is up to you. I mash about half of my potatoes and leave some chunks for a heartier soup, but you can do more or less. The mashed potatoes is actually your thickener for the soup. Once the potatoes are mashed, add the green onions, half and half, and cheese. Stir and simmer until the cheese is melted. A sprinkle of turmeric adds just a little more color, but this is totally optional.
Your soup is ready to eat. Serve in individual bowls, it is perfectly flavorful as is but a few toppings are just a bonus. One of my favorites is bacon. For this soup, I made brown sugar bacon. It was so good. Other excellent choices is more grated cheese, chopped chives or green onions, and sour cream.
BONUS RECIPE – BROWN SUGAR BACON
Preheat oven to 350 degrees, lay 4 slices of bacon on a baking sheet. Spread 1/2 tsp of brown sugar on each slice of bacon, sprinkle with a dash of paprika. Bake for 25 minutes.
Cheesy Baked Potato Soup
Cheesy Baked Potato Soup
- 8 baked potatoes (diced 1/2 inch pieces)
- 1/2 onion (chopped)
- 1 TBS garlic (minced)
- 2 TBS butter
- 4 cups broth (chicken or vegetable)
- 1 cup half and half
- 1 cup cheese (grated)
- 2 1/2 tsp salt (to taste)
- 1 tsp pepper (to taste)
- 1/4 cup green onions (sliced)
- sour cream
- green onions
Cheesy Baked Potato Soup
- Prepare all ingredients by chopping, grating, dicing, and measuring as needed
- In a saucepan, melt 2 TBS of butter
- Add chopped onions and saute for a few minutes until translucent
- Add minced garlic and saute for another minute or two
- Add diced potatoes, stir
- Pour in broth and simmer for 5 to 10 minutes, salt and pepper to taste
- Mash potatoes, about 1/2 of the potatoes, still leaving a few whole pieces
- Stir in half and half, grated cheese, and green onions - cook until cheese is melted and soup is warm throughout
- Add a sprinkle of turemic for color - optional
- Serve in individual bowls with additional toppings as desired
Slow Cooker Instructions
- Peel and dice uncooked potatoes
- Continue with steps 1 - 4 as above
- Add onions, garlic, broth, potatoes, salt and pepper to slow cooker and cook on low for 8 hours or high for 3 to 4 hours
- Slightly mash potatoes
- Add half and half, cheese, green onions and continue on high for 20 to 30 minutes until cheese is melted
Recipe originally published November 16, 2012. Photos and recipe updated March 2020.
Aimee originally created cheesy baked potato soup to share with a gathering of friends. Everyone was to bring a slow cooker dish and recipe. And although you can still use your slow cooker, I updated the recipe using extra baked potatoes from a previous day.