Baked Potato Soup

Baked Potato Soup

Serves: 6 people
Prep Time: 10 minutes
Cooking Time: 30 minutes
Baked Potato Soup


  • 1 head garlic
  • 3 tablespoons unsalted butter
  • 2 medium leeks, white and light green parts halved lengthwise, washed, and chopped small
  • 5 to 6 cups low-sodium chicken or vegetable broth
  • 2 bay leaves
  • Salt
  • 2 1/2 pounds russet potatoes, peeled and cut into 1/2-inch cubes
  • 1/3 cup sour cream
  • Ground black pepper
  • Minced fresh chives or scallions
  • Bacon bits
  • Sour cream
  • Grated cheddar
  • A drizzle of melted (or melted and browned) butter


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Baked Potato Soup constitutes everything you like about a baked potato, like the cheddar cheese, sour cream, chives, and bacon bits. Once you taste it, you will be obsessed.

  1. Start this recipe by creating the broth base. Melt the butter and cook the leeks and then the minced garlic.
  2. Once those veggies cooked in butter, add the broth, bay leaves, garlic head, and salt.
  3. Add the chopped potatoes and simmer this until the heads of garlic are soft.
  4. Then remove the bay leaves and garlic heads. Grind the heads into a paste and put back in the soup.
  5. Add the sour cream. Finally, blend to achieve classic potato soup texture.