25+ Easy and Delicious Baked Potato Soup Recipes for Every Taste

When the weather turns chilly and you’re craving something warm, comforting, and hearty, there’s nothing quite like a bowl of baked potato soup.

This timeless dish brings together creamy potatoes, savory seasonings, and an assortment of toppings to create the ultimate comfort food.

But just because it’s a classic doesn’t mean it can’t be reinvented! From rich and cheesy versions to lighter, vegetarian takes, baked potato soup is a versatile dish that can be tailored to suit every taste.

In this post, we’ve compiled 25+ baked potato soup recipes that offer an exciting variety of flavors, textures, and creative spins on this beloved comfort food.

Whether you’re looking for a quick weeknight dinner, a cozy meal for a chilly evening, or an indulgent soup that feels like a warm hug, you’ll find something to satisfy your cravings.

So grab your apron and a spoon, and let’s dive into these delicious, soul-warming baked potato soup recipes!

25+ Easy and Delicious Baked Potato Soup Recipes for Every Taste

With over 25 baked potato soup recipes to explore, you’ll never run out of new ways to enjoy this comforting classic.

Each recipe offers a unique twist, whether you’re in the mood for a rich, creamy indulgence or a lighter, healthier option.

The beauty of baked potato soup is that it’s endlessly customizable with your favorite toppings and seasonings.

From crispy bacon and sharp cheddar to fresh herbs and tangy sour cream, there’s no limit to how you can make it your own.

So next time you’re looking for a cozy, flavorful meal to satisfy your hunger, look no further than this list of baked potato soups.

Whether you’re cooking for a family dinner, meal prepping for the week, or serving guests at a gathering, these recipes will leave everyone coming back for more.

Classic Baked Potato Soup

This hearty baked potato soup is the ultimate comfort food, packed with the rich flavors of baked potatoes, creamy cheese, and crispy bacon. A simple yet satisfying recipe that is perfect for a cozy night in or to impress guests at your next gathering.

Ingredients:

• 4 large russet potatoes, baked and cubed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 2 cups heavy cream
• 1/2 cup sour cream
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup cooked bacon, crumbled
• Salt and pepper to taste
• Chives for garnish

Instructions:

1. In a large pot, sauté onions and garlic in a little butter until soft and fragrant, about 5 minutes.
2. Add the chicken broth and bring to a simmer.
3. Stir in the baked potato cubes, breaking them up slightly as you go.
4. Add the heavy cream, sour cream, salt, and pepper. Stir to combine.
5. Bring the soup to a gentle simmer for about 10 minutes to allow the flavors to meld together.
6. Add 1 cup of cheddar cheese and half of the crumbled bacon. Stir until the cheese melts and the soup is creamy.
7. Top each serving with the remaining cheese, bacon, and fresh chives before serving.

This baked potato soup offers a rich and creamy texture, with layers of comforting flavors from the crispy bacon, sharp cheddar, and smooth sour cream. It’s a great choice for a quick dinner or as a side dish at a family gathering. The smoothness of the soup pairs perfectly with the crunchy texture of the bacon and the mild, nutty flavor of the potatoes, creating a satisfying bowl of warmth.

Loaded Baked Potato Soup

A twist on the classic, this loaded baked potato soup adds even more flavor with the addition of extra cheese, sour cream, and crispy bacon. It’s the perfect soup for potato lovers who enjoy a hearty, indulgent bowl of comfort food.

Ingredients:

• 5 large russet potatoes, peeled and cubed
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 5 cups vegetable or chicken broth
• 2 cups milk
• 1 cup heavy cream
• 1/2 cup sour cream
• 2 cups shredded sharp cheddar cheese
• 1/2 cup crumbled cooked bacon
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Green onions for garnish

Instructions:

1. In a large pot, cook the onions and garlic in a bit of butter until softened and fragrant, about 5 minutes.
2. Add the cubed potatoes and broth to the pot. Bring to a boil, then reduce to a simmer. Cook for about 15 minutes, or until the potatoes are fork-tender.
3. Using a potato masher, mash the potatoes directly in the pot to break them up, leaving some chunks for texture.
4. Stir in the milk, heavy cream, sour cream, paprika, salt, and pepper. Let it simmer for an additional 5 minutes to allow the flavors to combine.
5. Stir in 1 1/2 cups of cheddar cheese until melted and smooth.
6. Serve with the remaining cheese, bacon crumbles, and green onions on top.

This loaded baked potato soup takes all the best elements of a loaded baked potato and transforms them into a rich, creamy soup. The combination of crispy bacon, sharp cheddar, and sour cream gives each spoonful a burst of flavor, making it an irresistible dish for both kids and adults. The addition of paprika adds a subtle smokiness, rounding out the richness of the ingredients. Whether as a main dish or a side, this soup will leave everyone craving more.

Vegan Baked Potato Soup

For those who prefer a plant-based version of the classic, this vegan baked potato soup is just as creamy and flavorful as the original but with no dairy or meat. The combination of potatoes, leeks, and coconut milk creates a wonderfully creamy base that is both light and satisfying.

Ingredients:

• 4 large russet potatoes, peeled and cubed
• 1 leek, cleaned and sliced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 tablespoon olive oil
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the leeks and garlic, cooking until softened, about 5 minutes.
2. Add the potatoes, vegetable broth, and thyme. Bring to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are tender.
3. Using an immersion blender, blend the soup until smooth and creamy. If you prefer some texture, you can leave it slightly chunky.
4. Stir in the coconut milk, salt, and pepper, and cook for another 5 minutes, allowing the flavors to meld.
5. Serve hot, garnished with fresh parsley.

This vegan version of baked potato soup offers a creamy texture thanks to the coconut milk, while the leeks bring a mild, sweet onion flavor that adds depth to the soup. The dish is light but satisfying, making it a great choice for those who want a comforting meal without dairy or meat. The thyme enhances the soup with an earthy flavor, while the fresh parsley provides a refreshing contrast. It’s the perfect vegan comfort food for any season.

Cheesy Bacon Baked Potato Soup

Indulge in a rich and comforting cheesy bacon baked potato soup that blends crispy bacon, smooth cheese, and creamy potatoes into one delicious bowl. Perfect for cold weather or as a crowd-pleasing dish at gatherings, this soup is both hearty and full of flavor.

Ingredients:

• 6 large russet potatoes, peeled and cubed
• 1 onion, diced
• 3 cloves garlic, minced
• 5 cups chicken broth
• 2 cups milk
• 1 1/2 cups heavy cream
• 2 cups shredded cheddar cheese
• 1 cup mozzarella cheese
• 1/2 cup cooked bacon, crumbled
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, sauté the onion and garlic in butter over medium heat until softened, about 5 minutes.
2. Add the cubed potatoes and chicken broth, bring to a boil, then reduce the heat to a simmer. Let it cook for 15-20 minutes, until the potatoes are tender.
3. Use a potato masher to mash some of the potatoes in the pot, leaving some chunks for texture.
4. Stir in the milk and heavy cream, followed by the cheddar and mozzarella cheeses. Stir until melted and smooth.
5. Add crumbled bacon, salt, and pepper to taste, then let the soup simmer for an additional 5 minutes.
6. Serve the soup hot, topped with extra bacon and fresh parsley.

This cheesy bacon baked potato soup brings together the best of creamy cheese and savory bacon. The richness of the cheese complements the natural creaminess of the potatoes, creating a hearty dish that feels indulgent without being overwhelming. The crumbled bacon adds a nice crunch and smoky flavor, making each bite a perfect balance of textures. It’s a soup that will have everyone coming back for more.

Spicy Baked Potato Soup

This spicy baked potato soup gives a twist to the traditional version with the addition of jalapeños and chili powder, adding a touch of heat to the creamy, comforting base. A great option for those who like a bit of spice in their food, this soup is sure to satisfy both the mild and the bold.

Ingredients:

• 5 large russet potatoes, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 jalapeño peppers, finely chopped (seeds removed for less heat)
• 4 cups vegetable or chicken broth
• 1 cup milk
• 1/2 cup sour cream
• 1 1/2 cups shredded cheddar cheese
• 1 teaspoon chili powder
• Salt and pepper to taste
• Crumbled tortilla chips for garnish

Instructions:

1. In a large pot, sauté onions, garlic, and jalapeños in olive oil until softened, about 5 minutes.
2. Add the cubed potatoes and broth. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are fork-tender.
3. Use a potato masher to mash the potatoes in the pot for a chunkier texture, or blend for a smoother consistency.
4. Stir in the milk, sour cream, chili powder, salt, and pepper. Let it simmer for an additional 5 minutes to allow the flavors to develop.
5. Stir in the shredded cheddar cheese until melted and smooth.
6. Serve with a sprinkle of crumbled tortilla chips on top for a crunchy contrast.

This spicy baked potato soup is perfect for anyone who enjoys a little heat. The jalapeños and chili powder bring just the right amount of spice, while the cheese and sour cream help balance out the heat with their creamy richness. The addition of tortilla chips adds a fun texture to the soup, making it both flavorful and satisfying. It’s a great way to enjoy a familiar comfort food with a kick.

Herbed Baked Potato Soup

This herbed baked potato soup is the perfect combination of creamy potatoes and aromatic herbs. With fresh rosemary and thyme, the soup takes on a fragrant, savory flavor that elevates the classic dish into something uniquely comforting and delicious.

Ingredients:

• 6 large russet potatoes, peeled and cubed
• 1 leek, cleaned and sliced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 cups milk
• 1 cup heavy cream
• 2 tablespoons fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the leeks and garlic, cooking until softened, about 5 minutes.
2. Add the cubed potatoes, vegetable broth, rosemary, and thyme. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes, or until the potatoes are tender.
3. Mash the potatoes lightly in the pot, or blend for a smoother texture.
4. Stir in the milk, heavy cream, salt, and pepper. Let the soup simmer for another 5 minutes to combine the flavors.
5. Taste and adjust seasoning if necessary, then serve hot, garnished with fresh parsley.

This herbed baked potato soup offers a fragrant twist on the traditional recipe. The rosemary and thyme infuse the soup with a fresh, earthy flavor that makes it stand out. The creamy potatoes and smooth broth provide a rich base, while the herbs add complexity and depth to each spoonful. It’s a great option for a more sophisticated take on comfort food that still delivers the warmth and satisfaction of a classic potato soup.

Creamy Dill Baked Potato Soup

This creamy dill baked potato soup brings a fresh, herbaceous flavor to the traditional recipe, making it light yet comforting. The combination of creamy potatoes with tangy dill and a hint of lemon makes this soup both refreshing and satisfying. Perfect for a cozy meal that’s not too heavy.

Ingredients:

• 5 large russet potatoes, peeled and cubed
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 1/2 cups heavy cream
• 1/4 cup sour cream
• 2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Chopped green onions for garnish

Instructions:

1. In a large pot, sauté onions and garlic in butter or olive oil over medium heat until softened, about 5 minutes.
2. Add the cubed potatoes and vegetable broth. Bring to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are fork-tender.
3. Use a potato masher to mash some of the potatoes, leaving chunks for texture, or blend partially for a smoother consistency.
4. Stir in the heavy cream, sour cream, dill, lemon juice, salt, and pepper. Simmer for another 5 minutes to combine the flavors.
5. Serve hot, topped with fresh chopped green onions and a sprinkle of dill.

This creamy dill baked potato soup has a delicate balance of tangy and creamy, with the fresh dill bringing a refreshing lift to the richness of the potatoes. The lemon juice adds a touch of brightness that prevents the soup from feeling too heavy. It’s a light yet indulgent version of a classic, making it perfect for spring or any time you’re craving a fresh, creamy bowl of soup.

Caramelized Onion and Gruyère Baked Potato Soup

Elevate your baked potato soup with the richness of caramelized onions and the nutty, melted goodness of Gruyère cheese. This luxurious twist on the classic is perfect for special occasions or whenever you’re craving something a bit more sophisticated without compromising comfort.

Ingredients:

• 6 large russet potatoes, peeled and cubed
• 2 large onions, thinly sliced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 1/2 cups milk
• 1 cup heavy cream
• 1 1/2 cups Gruyère cheese, shredded
• 1 tablespoon olive oil
• 1 teaspoon fresh thyme, chopped
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large pan over medium-low heat. Add the sliced onions and cook slowly, stirring occasionally, until they are deeply caramelized, about 20-25 minutes. Set aside.
2. In a large pot, sauté garlic in a little butter until fragrant, about 2 minutes. Add the cubed potatoes and vegetable broth, bringing the mixture to a boil. Reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
3. Mash the potatoes lightly with a potato masher for texture, or blend for a smoother soup.
4. Stir in the milk, heavy cream, caramelized onions, thyme, salt, and pepper. Simmer for an additional 5 minutes.
5. Stir in the shredded Gruyère cheese and let it melt completely, making the soup rich and creamy.
6. Serve hot with extra Gruyère cheese on top.

The caramelized onions in this soup bring a deep, sweet richness that pairs perfectly with the nutty, melty Gruyère cheese. The result is a luxurious soup that feels both comforting and indulgent. The earthiness of the thyme complements the sweetness of the onions, creating a perfect balance of savory flavors. This soup is perfect for a special meal or a cozy night in, adding a touch of elegance to a classic dish.

Slow Cooker Baked Potato Soup

For those looking for a hands-off way to enjoy the rich and comforting flavors of baked potato soup, this slow cooker version is the answer. Simply toss the ingredients into the slow cooker and let it do the work for you. The result is a creamy, flavorful soup with minimal effort.

Ingredients:

• 6 large russet potatoes, peeled and cubed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 2 cups heavy cream
• 1/2 cup sour cream
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup cooked bacon, crumbled
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Add the cubed potatoes, diced onion, minced garlic, and broth to the slow cooker. Cook on low for 6-8 hours, or until the potatoes are tender.
2. Once the potatoes are cooked, use a potato masher to mash the potatoes directly in the slow cooker, leaving some chunks for texture.
3. Stir in the heavy cream, sour cream, onion powder, garlic powder, salt, and pepper. Continue cooking for an additional 30 minutes on low, allowing the soup to thicken and the flavors to meld together.
4. Stir in the cheddar cheese and crumbled bacon. Let the soup cook for another 10 minutes until the cheese is melted and the soup is creamy.
5. Serve hot, topped with extra cheese and bacon if desired.

This slow cooker baked potato soup is perfect for busy days when you want a comforting meal with minimal effort. The slow cooking process allows the flavors to meld together, making for a rich and creamy soup that tastes like it’s been simmering all day. The cheese and bacon add richness and depth, making this a crowd-pleasing dish for any occasion.

Buffalo Baked Potato Soup

For those who love a spicy kick, this buffalo baked potato soup combines the creamy richness of a baked potato soup with the tangy, spicy flavor of buffalo sauce. It’s the perfect balance of heat and comfort, making it a great choice for any buffalo wing fan looking for a cozy soup alternative.

Ingredients:

• 6 large russet potatoes, peeled and cubed
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup milk
• 1/2 cup heavy cream
• 1/2 cup buffalo sauce
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup blue cheese crumbles
• 1/2 cup cooked chicken, shredded (optional)
• Salt and pepper to taste
• Celery and green onions for garnish

Instructions:

1. In a large pot, sauté the onions and garlic over medium heat until softened, about 5 minutes.
2. Add the cubed potatoes and chicken broth to the pot. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
3. Mash some of the potatoes in the pot with a potato masher, leaving chunks for texture.
4. Stir in the milk, heavy cream, buffalo sauce, and salt and pepper. Let it simmer for another 5 minutes to allow the flavors to meld.
5. Stir in the shredded cheddar cheese and shredded chicken (if using), and let it melt into the soup.
6. Serve hot, topped with blue cheese crumbles, celery, and green onions.

This buffalo baked potato soup offers a comforting twist on the classic by adding a spicy, tangy buffalo flavor. The combination of creaminess from the potatoes and heat from the buffalo sauce creates a unique soup that’s satisfying yet packs a punch. The blue cheese crumbles complement the heat, while the shredded chicken adds heartiness, making this soup a hearty, flavorful meal.

Bacon-Wrapped Baked Potato Soup

For an extra indulgent spin on the classic, this bacon-wrapped baked potato soup is packed with all the goodness of crispy bacon, creamy potatoes, and cheese. The bacon is wrapped around the potatoes before baking to infuse its smoky flavor directly into the soup, taking it to the next level.

Ingredients:

• 6 large russet potatoes, peeled and cubed
• 1/2 pound bacon, sliced into strips
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 2 cups heavy cream
• 1 1/2 cups shredded sharp cheddar cheese
• 1/4 cup sour cream
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Wrap the strips of bacon around the cubed potatoes and place them on a baking sheet. Bake for 20-25 minutes, or until the bacon is crispy and the potatoes are tender.
2. While the bacon and potatoes bake, sauté the onions and garlic in a large pot over medium heat until softened, about 5 minutes.
3. Once the bacon and potatoes are done, carefully remove the bacon and set aside. Add the roasted potatoes (with bacon) to the pot with the onions and garlic.
4. Pour in the chicken broth and bring to a simmer. Cook for about 10 minutes, allowing the flavors to combine.
5. Use a potato masher to mash the potatoes in the soup, leaving some chunks for texture.
6. Stir in the heavy cream, sour cream, shredded cheddar cheese, salt, and pepper. Let the soup simmer for another 5 minutes until creamy.
7. Serve hot, topped with crumbled bacon and fresh parsley.

This bacon-wrapped baked potato soup is the ultimate comfort food for bacon lovers. The smoky, crispy bacon adds depth and flavor to the creamy potatoes, and the melted cheddar cheese gives the soup a luscious texture. The sour cream adds a touch of tanginess that balances the richness of the dish, making it a perfectly indulgent choice for any special occasion.

Mushroom and Swiss Baked Potato Soup

This mushroom and Swiss baked potato soup is an earthy and flavorful take on the classic, combining the rich, creamy base of baked potato soup with the savory depth of mushrooms and the smooth, nutty taste of Swiss cheese. It’s a perfect option for those who want a little extra umami in their comfort food.

Ingredients:

• 5 large russet potatoes, peeled and cubed
• 1 onion, diced
• 2 cloves garlic, minced
• 2 cups mushrooms, sliced (preferably cremini or white mushrooms)
• 4 cups vegetable or chicken broth
• 1 1/2 cups heavy cream
• 1 cup shredded Swiss cheese
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste
• Chopped parsley for garnish

Instructions:

1. In a large pot, sauté the onions, garlic, and mushrooms in olive oil over medium heat until the mushrooms release their moisture and soften, about 7 minutes.
2. Add the cubed potatoes and broth to the pot. Bring to a boil, then reduce to a simmer for 15-20 minutes, until the potatoes are tender.
3. Use a potato masher to mash the potatoes in the pot, leaving some chunks for texture.
4. Stir in the heavy cream, Swiss cheese, fresh thyme, salt, and pepper. Continue to simmer for another 5 minutes to allow the soup to thicken and the cheese to melt.
5. Taste and adjust seasoning as needed, then serve hot, garnished with fresh parsley.

This mushroom and Swiss baked potato soup is a perfect harmony of earthy, savory flavors. The mushrooms add a rich, umami flavor that complements the creamy potatoes, while the Swiss cheese provides a smooth, nutty richness. The thyme rounds out the flavor profile with a fresh herbal note. It’s a hearty and satisfying soup that’s ideal for cooler months or when you want something a little different from the traditional baked potato soup.

Pumpkin Baked Potato Soup

This pumpkin baked potato soup is a delicious autumn twist on the traditional recipe, combining the creamy richness of baked potatoes with the sweet, earthy flavor of pumpkin. Perfect for the fall season, this soup is not only comforting but also offers a unique and savory take on classic pumpkin soup.

Ingredients:

• 6 large russet potatoes, peeled and cubed
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups canned pumpkin puree
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• 1 1/2 cups shredded sharp cheddar cheese
• Fresh parsley for garnish

Instructions:

1. In a large pot, sauté the onions and garlic over medium heat in olive oil until softened, about 5 minutes.
2. Add the cubed potatoes, vegetable broth, and pumpkin puree. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the potatoes are tender.
3. Use a potato masher to mash the potatoes in the pot, leaving some chunks for texture, or blend the mixture for a smoother consistency.
4. Stir in the heavy cream, cinnamon, nutmeg, salt, and pepper. Let it simmer for another 5 minutes to blend the flavors.
5. Stir in the shredded cheddar cheese until melted and smooth.
6. Serve hot, garnished with fresh parsley.

This pumpkin baked potato soup is a heartwarming dish that beautifully blends the creamy texture of potatoes with the seasonal flavor of pumpkin. The spices like cinnamon and nutmeg add a warm, aromatic touch, while the cheddar cheese enhances the richness of the soup. Perfect for chilly evenings, this soup will bring comfort and the cozy vibes of fall into every bowl.

Roasted Garlic and Parmesan Baked Potato Soup

For a soup that’s rich in flavor yet simple to make, this roasted garlic and parmesan baked potato soup is a winning choice. The sweetness of the roasted garlic enhances the creamy potatoes, and the sharpness of parmesan cheese adds a delightful tang. It’s a savory, comforting meal that’s full of depth.

Ingredients:

• 6 large russet potatoes, peeled and cubed
• 1 head of garlic
• 1 tablespoon olive oil
• 1 onion, chopped
• 4 cups chicken or vegetable broth
• 1 1/2 cups heavy cream
• 1/2 cup grated parmesan cheese
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Slice the top off the head of garlic, drizzle with olive oil, wrap in foil, and roast in the oven for 30-40 minutes, until soft and caramelized.
2. While the garlic roasts, sauté the chopped onion in a large pot over medium heat for 5 minutes, until softened.
3. Add the cubed potatoes and broth to the pot. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
4. Once the garlic is roasted, squeeze the softened cloves out of their skins and add to the pot with the potatoes.
5. Use a potato masher to mash the potatoes and garlic in the soup, leaving some chunks for texture.
6. Stir in the heavy cream, parmesan cheese, salt, and pepper. Let it simmer for another 5 minutes until the cheese is melted and the soup is creamy.
7. Serve hot, garnished with fresh chives and additional parmesan cheese.

This roasted garlic and parmesan baked potato soup offers a savory and aromatic experience with the sweetness of roasted garlic and the sharp, tangy flavor of parmesan. The creamy texture of the potatoes combined with the roasted garlic creates a rich, flavorful base that is comforting and satisfying. It’s a great choice for anyone looking for a more complex take on the classic baked potato soup.

Vegetarian Baked Potato Soup

This vegetarian baked potato soup is a hearty, wholesome version of the classic, with all the creamy goodness and flavor but without the meat. Packed with fresh vegetables like carrots and celery, it’s a light yet filling option for anyone who enjoys a more plant-based meal.

Ingredients:

• 6 large russet potatoes, peeled and cubed
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup milk
• 1/2 cup heavy cream
• 1 1/2 cups shredded cheddar cheese
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. In a large pot, sauté the onion, carrots, celery, and garlic in olive oil over medium heat until softened, about 5 minutes.
2. Add the cubed potatoes and vegetable broth to the pot. Bring to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are tender.
3. Use a potato masher to mash the potatoes in the pot, leaving some chunks for texture.
4. Stir in the milk, heavy cream, salt, and pepper. Let the soup simmer for another 5 minutes.
5. Stir in the shredded cheddar cheese until melted and smooth.
6. Serve hot, garnished with fresh thyme.

This vegetarian baked potato soup is just as comforting and satisfying as the original, with a heartiness from the fresh vegetables. The richness of the cheddar cheese adds creaminess, and the thyme provides an herbaceous touch that elevates the flavor. It’s a great option for those looking for a lighter, plant-based version of a classic comfort dish.

Note: More recipes​ are coming soon!