baked potato soup

baked potato soup

Baked Potato Soup

Ahh why is it cold already? How is that possible? I miss being too warm. I miss not having a cold or a sneezing child seating nearby. However, I have decided to do something, not about the weather or the cold, since I can’t change those, but about the day none the less. I’ve decided, as I so often do when faced with challenges, to make soup, potato soup specifically because I seem to be out of a lot of other ingredients around here. This soup is fast to make because boiled, not baked despite the name, potatoes are its base and those can be ready in 20 mins or so. If you happen to have some bacon grease or bacon bits I would totally add them to this soup (I didn’t so they aren’t listed below.) Otherwise behold a smooth baked potato in a mug, rich with the flavors of winter comfort.

Note: I always make my soup with skins for the few extra nutrients they provide. If you want totally smooth soup, peel your potatoes before you begin.

Serves 4(ish) but doubles easily

Freezes Yes

Reheats Yes

Kid friendly tasks: Potato Masher



  • 4 large baking potatoes, scrubbed and coarsely chunked

  • 4 tbsp butter

  • 2 c milk

  • ¾ c sour cream

  • ½ c shredded cheddar cheese

  • Salt, Pepper and Chives to taste


  1. In a medium saucepan, add the potatoes and enough water to cover. Boil until soft, about 15 minutes.

  2. Drain the potatoes and run most (but not all) of them through a potato ricer (or mash really well with a potato masher if you don’t have a ricer). Coarsely mash the rest with the back of a fork. The idea is to give the soup a bit of texture.

  3. Add in the milk, butter, sour cream, cheese, salt, pepper and chives. Heat over low heat just until everything is warmed through and blended.

Serve with bacon bits if you have them and enjoy!

baked potato soup

baked potato soup


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