Monday, September 10, 2012

Baked potato soup


I am a happy girl when I can begin to make soups, stews, and heartier foods again. The smell of fall is in the air and the leaves are beginning to turn and fall onto the ground here in western New York. In fact, the weekend actually had a bit of autumn temperatures, which was the perfect reason to make some soup. I've been wanting to make a baked potato soup for a while and now that I have, I only wonder what took me so long. It's a delicious - stick to your bones - kind of soup. Perfect for crisp weather. Plus it's very simple to make. This soup is definitely going to be a popular dish at our place this winter.


This recipe will make a large pot of soup - about 4-5 large bowls. Please feel free to use vegetable stock in place of the chicken stock for a vegetarian version. Enjoy any leftovers for an easy lunch at work the next day.

Baked potato soup
1 tablespoon olive oil
1 white/yellow onion, peeled and diced
6 cloves garlic, minced 
4 cups low-sodium chicken (or vegetable) stock
1 teaspoon sweet smoked paprika
a couple pinches of ground cayenne pepper
approximately 2.5 lbs. unpeeled russet potatoes, diced
sea salt and fresh cracked black pepper, to taste
3 oz. cream cheese at room temperature, cut into cubes
1 tablespoon fresh minced chives, plus more for garnish
sharp white cheddar cheese, for topping 

In a large soup/stock pot, warm the olive oil over medium-low heat. Add the onions and stir. Cook until softened. You don't want to brown them, just sweat them out. Add the garlic and stir well. Cook until fragrant, about 1 minute. Stir in the paprika and cayenne. Cook for about 1 minute.

Add the stock and stir well to de-glaze the bottom of the pot. Then add all of the potatoes. Turn the heat to medium, cover, and cook until it comes to a boil. Stir, reduce to a simmer, and continue to cook, covered, until the potatoes are soft (approximately 25 minutes).

Using a hand blender, puree the soup to your desired consistency. I like to leave some texture, so I just give it a quick puree. Alternatively, you can puree about half in a regular blender (in batches). Season with salt and pepper to taste (add more paprika for smokiness or more cayenne for heat at this point, too, if desired). Stir in the cream cheese until melted. Stir in the chives. If the soup is too thick for your taste, add a bit of water or milk to thin it out a little.

Serve hot topped with cheddar and chives. Sour cream, crumbled bacon, and/or scallion greens would also be great toppings. Serve with some crusty bread and/or a green salad.



What was I cooking one year ago?: zucchini bread
Two years ago?: watermelon rind pickles

23 comments:

  1. I'm so excited for fall recipes! This soup looks wonderful.

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  2. A wonderful looking soup! Fall recipes are inviting and so comforting.

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  3. I could literally eat soup every day of the week + be happy. This version look absolutely delicious - YUM!

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  4. This soup looks delicious. We had cooler temps here in Kansas this past weekend...fall is coming! Time for soup!

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  5. I have to make this too! Looks really creamy and soul-satisfying!

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  6. I loved baked potato soup. This looks delicious!

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  7. OOo yum! Last time I made this, it was too thick. Yours looks perfect :)

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  8. Yuuuuum! oh wow! I want a big bowl of this right now! I really can't think of a more perfect soup to begin fall with!

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  9. Yummy! I would love a bowl of this after a long study session. :)

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  10. Potato soup is one of my all-time favorites! I'm so happy it's soup season. This looks so comforting!

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  11. Yes, I too am looking forward to soups and stews...your potato soup looks very hearty.
    Have a wonderful week Amy :)

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  12. This looks like a very hearty and comforting soup. Perfect way to welcome fall.

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  13. Fall is indeed in the air! I think the leaves are turning earlier this year! Good reason to start making hearty soups like these to slurp!

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  14. WHat a deliciously hearty soup! I definitely am happy that it's soup-weather time!

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  15. Fall came and along with it, soups started to show up. This one looks very hearty and delicious!

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  16. Hi Amy! This morning felt like fall here in D.C...and it made me wish for some soup for lunch today. I love soup and eat it all year round. And I particularly love baked potato soup. Yours looks amazing! I can't wait to try it! : )

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  17. I'm so excited to start feeling the fall temps! They haven't yet hit Atlanta, but I'm already gearing up for soups!! Love this, the texture is what I like too, not completely smooth. The additional of cream cheese is a nice, creamy touch!!

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  18. I'm SOOOO excited for fall. I love the crisp air, great smells and beautiful colors...not to mention my wedding in less than 2 months!!! Soup is the best dinner when the temps start dropping. This looks great. Now you have me itching to pull out my sweaters :)

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  19. I woke up to chilly temps this morning and this is just the sort of thing I'm craving -- it sounds comforting and delicious!

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  20. what a delicious soup, perfect for fall!

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  21. Hello Amy!!! Thank you for stopping by and taking the time to comment on my scones earlier this week! :)

    Your potato soup looks heavenly! Mmmm...I've been eyeing quite a few soup recipes lately...which only means that Autumn is in the air! Ahhh I love it!! ^-^

    Take care,
    Tammy<3

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