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Houston’s Baked Potato Soup
5 from 18 votes

Houston’s Baked Potato Soup

Houston’s Baked Potato Soup uses russet potatoes baked with butter then peeled and pureed with milk, half and half, and sour cream to create a creamy, smooth base. The addition of cheddar cheese, chives, celery salt, and fennel seeds flavors the soup with familiar baked potato seasonings, while diced potato chunks and bacon add texture and hearty richness.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 8
Calories: 327 kcal
Course: Soup
Cuisine: American

Ingredients

  • 5 medium russet potato
  • 3 cups milk whole
  • 1/2 cups half and half
  • 1/2 cup sour cream
  • 1 cup cheddar cheese shredded
  • 1 1/2 teaspoons chives
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper fresh ground
  • 2 1/2 tablespoons butter
  • 1/4 teaspoon celery salt
  • 1 green onion sliced
  • 2 ounces Bacon diced and fried crispy
  • 1 1/4 teaspoons fennel seeds

Instructions

    Cup of Yum
  1. Wash and scrub potatoes, pat dry. Rub potatoes with butter and place in baking pan, bake at 350 for 1 hour and 15 minutes or until the done. 
  2. Remove from oven and cool slightly. When the potatoes have cooled enough to touch, peel 4 of the potatoes, we will need the skin on the 5th potato. 
  3. While potatoes are cooling, add fennel seeds to milk and half and half, and scald the milk. Scalding is heating milk at a moderated temperature just until a boiling point but not boiling and quickly remove from heat. 
  4. Scalding will keep the mixture from separating. Let milk cool slightly with fennel seeds in the mixture. When potatoes or cool enough to work with carefully cut 4 in half and place in a food processor. 
  5. Potatoes should measure out to 1 1/2 - 2 cups cooked potato. Dice the 5th potato and set aside, leave the potato skins on this potato. To the cooked potato add sour cream, chives, salt, pepper, celery salt and 1/2 cup plus 1 tablespoon shredded cheddar cheese. 
  6. Strain the fennel seeds from warm milk and discard seeds, pour milk mixture into food processor and processes 1 1/2 - 2 minutes until smooth. 
  7. Place mixture into a saucepan add butter and diced potato stir frequently and simmer on very low setting for about 15 - 20 minutes. When ready to serve ladle into individual bowls and garnish with cheddar cheese, bacon, and green diced onion.

Notes

  • Use shredded Cheddar or Colby Jack cheese as toppings to complement the soup.
  • Garnish with sliced green onions for a fresh flavor contrast.
  • Add a small dollop of sour cream on top for extra creaminess.

Nutrition Information

Calories 327kcal (16%) Carbohydrates 29g (10%) Protein 10g (20%) Fat 18g (28%) Saturated Fat 10g (50%) Cholesterol 51mg (17%) Sodium 447mg (19%) Potassium 749mg (16%) Fiber 1g (4%) Sugar 5g (10%) Vitamin A 550IU (11%) Vitamin C 8mg (9%) Calcium 258mg (26%) Iron 1.4mg (8%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 327

% Daily Value*

Calories 327kcal 16%
Carbohydrates 29g 10%
Protein 10g 20%
Fat 18g 28%
Saturated Fat 10g 50%
Cholesterol 51mg 17%
Sodium 447mg 19%
Potassium 749mg 16%
Fiber 1g 4%
Sugar 5g 10%
Vitamin A 550IU 11%
Vitamin C 8mg 9%
Calcium 258mg 26%
Iron 1.4mg 8%

* Percent Daily Values are based on a 2,000 calorie diet.