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
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.
Christine | Mid-Life Croissant
It's easy to see why this is a longtime favorite and these pictures are really stunning! Just want you to know when you say "crumbled bacon as desired" I hear "all the crumbled bacon in the land." Thanks for bringing this yummy soup to Saucy Saturdays.
Michelle @ The Complete Savorist
I love that this is chunky and not all smoothed out like most potato soups. Winner!!!!
Kristen Chidsey
Michelle, I am totally with you--chunky soups are so much better than smooth.
allie @ Through Her Looking Glass
Gorgeous soup Kristen. I love using potatoes as a staple in soups. They go a long way, are filling and nutritious. This looks like a soup we'd all love to dip our spoon into! Sorry to hear of the loss of your friend, trust she is in a better place now with no more pain.
Kristen Chidsey
Thank you Allie, my friend is in a much better place 🙂
Sarah Walker Caron (Sarah's Cucina Bella)
Sometimes the most special recipes are the ones that carry memories like this -- regardless of how simple or complicated they are. Thanks for sharing this special recipe. Looks delicious.
Kristen Chidsey
Isn't that the truth--memories often make simple food spectacular!!
Joy @ Joy Love Food
I love quick and easy soups like this, it sounds delicious, perfect for this cold winter weather we're having right now!
Kristen Chidsey
Joy--this soup is perfect for cold weather!!
Jade @ Jonesin' For Taste
I make a really creamy version of a potato and bacon soup but I like the idea of this one to add lighter variation the routine.
Kristen Chidsey
This is definetly a lighter version--but I have a feeling you will love it just as much 🙂
Lauren Kelly Nutrition
This looks incredible! I love this soup because it's so comforting and because it reminds you of your dear friend. What a wonderful tribute to her!
Kristen Chidsey
Thanks Lauren.
Taylor@Food Faith Fitness
I want some of this soup! Delish!
Kristen Chidsey
I pass you over a bowl!
KC the Kitchen Chopper
Every soup I make, I add a pop of flavor like vinegar or lemon juice. For that reason I bet this soup is amazing. Just perfect for cold winter meals.
Kristen Chidsey
Acid totally elevates soup!
Analida's Ethnic Spoon
I pinned this one for later! I can't wait to try this on a cold snow day... like every day in January and February here.
Kristen Chidsey
I hear ya!! It has been cold here in NC too!
Denise Wright
Potatoes are so comforting aren't they. I love that you made this healthier. Can't wait to try it.
Kristen Chidsey
Potatoes are totally my comfort food 🙂
Kelly @ Mostly Homemade Mom
I love when food brings back such strong memories and as a Children's Minister, thank you for the work that you did to support the little ones and teachers in your church! This soup sounds marvelous on a frigid winter day!
Kristen Chidsey
Thank YOU for all you do in Children's ministry--it is one of the best ways to invest in the future of our children 🙂
Angela Barnard
Thank you so much for loving our friend this way and for now sharing your recipe. You know I will be making it very soon! xoxo Angela
Kristen Chidsey
I hope you enjoy it as much as Katie did 🙂
Shashi at RunninSrilankan
Kristen, that was so sweet of you to have provided your friend with some comfort during her battle and I am so sorry to hear of her outome.
By the way, I adore potatoes and this "humble" soup sounds so incredibly comforting.
Kristen Chidsey
Thanks Shashi, it is incredibly comforting.
Sarah
Baked Potato Soup has to be one of my absolute favorite types of soup -it's always good no matter what time of day. You've made me hungry now and I just ate!
Kristen Chidsey
You will LOVE LOVE this version Sarah!
Caroline
I've somehow not made baked potato soup before but this looks great, very comforting and filling for colder days.
Kristen Chidsey
Oh my goodness Caroline, you must remedy this ASAP and make this soup! You will love it!