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Rustic Baked Potato Soup

Rustic Baked Potato Soup

This comforting, warm & cheesy, rustic-style potato soup is full of flavor and big bites of baked potato. Serving alongside crispy potato skins makes this a hearty meal.

Course Soup
Cuisine American
Keyword Baked Potato, Potato Skins, Potato Soup
Prep Time 2 hours
Servings 12
Author Abigail Aars


for soup:

  • 5 - 6 large russet potatoes*
  • 1/2 yellow onion diced
  • 2 T. olive oil
  • 3 T. butter
  • 1/2 c. flour
  • 32 oz. organic chicken broth
  • 2 c. half/half**
  • 1/2 T. black pepper
  • 1 T. salt
  • 1/4 c. dried chives
  • 8 oz. cheddar grated (reserve some)
  • 1 c. sour cream

for garnish:

  • olive oil for frying
  • 8 slices pork (or turkey) bacon cooked/crumbled


  1. Scrub & rinse potatoes. Prick top sides with fork a couple times. Place on sheet pan and bake at 400°F for 1 hr. to 1 hr. 15 min. Let cool then slice in half lengthwise. Scoop out center pulp leaving a bit of potato in the skin. Reserve potato skins for frying and serving with soup.
  2. Sauté onion in oil & butter until tender. Whisk in flour & cook for 1 minute. Gradually add broth while stirring. Add half/half, pepper, salt, and chives. Bring to a boil, reduce to simmer on low - med. heat. Add half of the potato pulp & blend with hand blender until creamy but not smooth. Rough chop remaining potato pulp and add to pot. Add cheese a little at a time, stirring after each addition. Stir in sour cream.
  3. OPTIONAL: Fill deep frying pot with 1 inch olive oil. Use a thermometer to monitor heat 350°F - 375°F. Fry potato skins until lightly golden, drain on paper towels.

Recipe Notes

Can bake/prep potatoes day before

*Potatoes should yield about 6 cups of potato

**can sub 1 c. milk / 1 c. cream for half/half


SERVING OPTIONS: Fill fried skins OR bowls with soup, garnish with bacon and reserved cheese. You can also use fried skins to dip into soup.