The Ultimate Comfort in a Bowl: Baked Potato Soup!
There are few things as comforting as a baked potato, and this soup captures that entire experience in one creamy, luxurious bowl. We’re talking deep, roasted potato flavour, a velvety texture, and a bright, tangy finish from a dollop of chive sour cream. This isn’t your average potato soup; we use a clever trick with the potato skins to create a flavourful stock that forms the base of this incredible dish. It’s so satisfying, you could easily make it a main course, perhaps served alongside a cheesy Leek and Cheddar Welsh rarebit for the perfect cozy night in.
Ingredients
• 1kg / 2.2 lbs baking potatoes, about 4 large
• 50g / 3.5 tbsp unsalted butter
• 1 large onion, finely chopped
• 2 tbsp chopped chives
• 100g / 1/2 cup sour cream
• 125ml / 1/2 cup whipping cream
• Sea salt and freshly ground black pepper, to taste
• Whole milk, if needed to adjust consistency
Instructions
1. Preheat your oven to 230°C / 210°C Fan / Gas Mark 8. Scrub the potatoes clean and bake them directly on the oven rack for 1 hour, or until completely tender when pierced with a knife.
2. Once cool enough to handle, carefully peel the potatoes with a small knife. Set the skins aside and roughly chop the potato flesh.
3. To make a flavourful stock, place the reserved potato skins in a pan with 750ml of water. Bring to a simmer and cook for 10 minutes. Let it cool slightly.
4. In a separate large saucepan, melt the butter over medium-low heat. Add the finely chopped onion and cook gently until soft and translucent, but not browned.
5. Strain the potato skin water through a sieve directly into the saucepan with the onions, discarding the skins. Add the chopped potato flesh and bring the mixture to a gentle simmer for 10 minutes.
6. While the soup simmers, prepare the topping by mixing the chopped chives and sour cream in a small bowl. Season with a pinch of salt and pepper.
7. Remove the soup from the heat. Using an immersion blender, carefully blend the soup until it is completely smooth. Return the pan to low heat.
8. Stir in the whipping cream. Heat through gently, but do not allow the soup to boil as the cream may split. If the soup is too thick, thin it out with a splash of whole milk until you reach your desired consistency. Season to taste with salt and pepper.
9. Ladle the hot soup into bowls and top each with a generous dollop of the chive sour cream to serve.
Nutritional Information
• (per serving)
• Calories: 410 kcal
• Protein: 8g
• Carbohydrates: 45g
• Fat: 23g
• Fibre: 5g
Pro Tips
• For an extra rich and surprising twist, place a soft-poached egg in the bottom of each bowl before ladling the hot soup over it.
• To save time and energy, bake the potatoes when you’re already using the oven for another meal. The cooked potatoes can be stored in the fridge for up to two days.
• Using whipping cream results in a lighter, more delicate texture than using double or heavy cream.
• Turn this soup into a hearty meal by serving it with a side of cheesy Leek and Cheddar Welsh rarebit.
FAQ
Q: Can I make this baked potato soup vegan
A: Absolutely. To make this recipe vegan, use olive oil or a plant-based butter instead of dairy butter. For the topping, use a vegan sour cream alternative. In the soup itself, replace the whipping cream with a full-fat oat cream or cashew cream for a similar rich texture. If the soup needs thinning, use an unsweetened plant-based milk.
Q: How can I add more protein to this vegetarian soup
A: To make this a more protein-rich meal, you can blend in a cup of cooked cannellini beans along with the potatoes. They will add creaminess and protein without altering the flavour significantly. For a topping, consider adding crispy roasted chickpeas, crumbled smoked tofu, or a sprinkle of nutritional yeast for a cheesy, savoury boost.
Q: Is this baked potato soup recipe gluten-free
A: Yes, this recipe is naturally gluten-free. All the ingredients listed—potatoes, butter, onion, cream, and sour cream—do not contain gluten. Just ensure any side dishes you serve, like bread for dipping, are also certified gluten-free.
Q: How do I store and reheat leftover soup
A: Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat it gently in a saucepan over low-medium heat, stirring frequently until warmed through. Avoid boiling the soup, as this can cause the cream to split. The soup will thicken as it cools, so you may need to add a splash of milk to reach your desired consistency when reheating.
