This Baked Potato Soup is the ultimate quick and easy soup recipe! Made with tender potatoes and a rich and creamy broth, this potato soup comes together in under 30 minutes using humble ingredients to deliver incredible results!
I loved potatoes in any way shape or form. They are an affordable ingredient that can be prepared in endless ways! From Instant Pot Baked Potatoes to Crockpot Mashed Potatoes to Baked Oven Fries to this Potato Soup, when prepared correctly, humble potatoes can be transformed into outrageously delicious dishes with minimal effort.
Why You Will Love Baked Potato Soup
- Quick & Easy Recipe. Made in just 30 minutes, using only one pot, this hearty potato soup always hits the spot.
- Creamy, Yet Light. While this recipe for Baked Potato Soup is creamy and decadent tasting, it happens to be much lower in fat and calories than most potato soup recipes.
- Inexpensive. Made with potatoes, broth, milk, and a few other basic staples, potato soup is an affordable, yet filling recipe.
Ingredients for Potato Soup
- Potatoes: I prefer russet potatoes for potato soup, as their starch content will help to thicken up the soup and give it a creamy consistency. Yukon Gold potatoes work as well.
- Onions and Carrots: I dice the onions and carrots really finely, nearly the size of rice grains. This flavors the soup well, but because the carrots and onions are so small, they don't need to be sauteed first. Not to mention, picky eaters don't mind them as much!
- Vinegar: Do not omit the vinegar in this soup or substitute white vinegar for another vinegar. That is the MAGIC ingredient in this soup. It adds flavor and helps preserve the texture of the potatoes.
- Broth: Use either low-sodium store-bought or homemade vegetable broth, homemade chicken stock, or Instant Pot chicken stock for this recipe.
- Flour: Use all-purpose flour for best results.
- Milk: Any fat percentage of milk works well. While I don't find it necessary, you can use half and half or cream in place of the milk for a REALLY creamy finish.
Substitutions/Modifications
- Gluten-Free Potato Soup: In place of the flour, use a 1:1 gluten-free flour blend. The results will be perfect.
- Dairy-Free Potato Soup: I have made this potato soup using additional vegetable broth in place of the milk. I have tried with unsweetened non-dairy milk, and prefer using vegetable broth for this particular recipe. While not as creamy, the potato soup is still delicious.
- Keep it Vegetarian: Be sure to use vegetable broth instead of chicken stock. And omit bacon from toppings.
How To Make Potato Soup
- Wash and peel the potatoes and cut them into 1-inch cubes.
- Combine the potatoes, onions, carrots, broth, and vinegar in a large stock pan and give it a stir to combine.
- Bring the soup to a rolling boil, then reduce the heat to medium-low and simmer, covered, for 15 minutes, or until potatoes are fork-tender.
- In a small mixing bowl or measuring cup, whisk together the milk with flour until well combined.
- Whisk in the milk mixture to the soup.
- Turn the heat up to medium-high and cook until the soup has thickened slightly, stirring constantly.
Serving Suggestions
This potato soup is so flavorful and so creamy, that it truly does not need any adornment. However, if you are craving a loaded baked potato soup, no one will complain about topping it with shredded cheese, crispy baked bacon, and minced chives. Paired with homemade Italian bread or whole wheat Dutch oven bread and a BLT Salad, this is one meal everyone can agree upon!
Storage & Reheating Instructions
- Leftover Soup: If you happen to have leftover potato soup, allow it to cool slightly and then transfer it to an airtight container. Store in the refrigerator for up to 4 days. I don't recommend freezing this soup, as the texture will change after freezing.
- Reheat: For reheating, you can reheat individual servings in heat-safe bowls in the microwave, or for multiple servings, heat in a saucepan over low heat. You may need to add in a bit of broth to thin the soup, as it can thicken as it sits.
More Homemade Soup Recipes
If you gave this Easy 30-minute Baked Potato Soup a try, I would love for you to leave a comment and review below.
30-Minute Potato Soup
Made in just 30 minutes, this creamy and hearty potato soup is lower in fat and calories than most recipes, but just as delicious.
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Servings: 4 -6
Calories: 192kcal
Ingredients
- 4 cups russet potatoes peeled, cut into 1-inch cubes
- 4 cups low-sodium vegetable or chicken broth
- 1 teaspoon white vinegar
- 1 teaspoon kosher salt or ¾ teaspoon table salt
- 1 tablespoon very finely minced carrots
- 1 tablespoon very finely minced onions
- 1 cup milk
- 1 tablespoon flour
- For serving: shredded sharp cheddar cheese and bacon
Instructions
- Combine the potatoes, broth, vinegar, salt, carrots, and onions in a large stock pan. Bring to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover the pot and simmer for 15 minutes, or until the potatoes are fork-tender.
- In a small mixing bowl or measuring cup, whisk together the milk with flour until well combined.
- Uncover the soup and slowly whisk in the milk mixture. Return the heat to medium-high and cook the soup, stirring constantly for about 3-5 minutes, or until slightly thickened and creamy.
- Serve with shredded cheese and bacon crumbles as desired.
Notes
Milk: Use any fat percentage. If using non-dairy milk, I suggest using unflavored almond or soy milk for best results.
Gluten-Free Modification: Use a 1:1 Gluten-Free flour blend in place of the all-purpose flour.
Storage: Allow the soup to cool slightly and then transfer it to an airtight container. Store in the refrigerator for up to 4 days. For reheating, you can reheat individual servings in heat-safe bowls in the microwave, or for multiple servings, heat in a saucepan over low heat. You may need to add in a bit of broth to thin the soup, as it can thicken as it sits.
Nutrition
Calories: 192kcal | Carbohydrates: 36g | Protein: 8g | Fat: 1g | Cholesterol: 4mg | Sodium: 488mg | Potassium: 859mg | Fiber: 2g | Sugar: 6g | Vitamin A: 750IU | Vitamin C: 9mg | Calcium: 98mg | Iron: 1.6mg
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Allison
This was perfect on a chilly night. Thanks for sharing!
Shadi Hasanzadenemati
It was so delicious! Thank you for this amazing recipe!
Diana
I have really enjoyed numerous of your recipes they are the easiest to follow and always great even for someone like me that is not always great with recipes Thank you
Kevin
easy, healthy and amazing!!
Kelley
Soooo good and very easy to make! The only thing I did differently was to add a couple cloves of minced garlic. Thanks for a recipe that I will make again and again!
Kristen Chidsey
I am so glad you enjoyed Kelley! I personally love garlic myself 😉
Sharon
This soup sounds lovely 😊.
Can you make it in an Instant Pot?
Kristen Chidsey
Hi Sharon! I have not experimented with this one yet in pressure cooker. I know it can be done, but you would need to add milk and flour after pressure time and saute to thicken. Sorry I don't have an exact time for you. I need to get on that 😉
Cathy
Thank you for sharing. I made this for dinner tonight. It was great and filling on a cold Colorado night.
Cathy
Kristen Chidsey
Hi Cathy! I am so glad you enjoyed this soup. It is perfect for chilly evenings. We have several cold nights foretasted this week here in NC ourselves, I need to add this to my meal plan too 🙂
Wanda Lopez
I've never done potato soup before. Yours look fabulous and so easy to make, perfect for this blommy day.
Kristen Chidsey
Oh my gooness Wanda, you need to try this recipe. So easy and so comforting!
Serena (Serena Bakes Simply From Scratch)
Such a hearty bowl of comfort! I love that it's a 30 minute meal!
Kristen Chidsey
I love 30 minute meals as well!