There are many comfort soups out there but potato has got to be one of the best. This is my go-version with dairy, and I also have my go-to version without dairy-click below for that recipe! Both versions of this soup are so easy to make since they use pre-baked potatoes-no peeling or chopping or extra time simmering! And they are extra delicious thanks to the deep flavors from the baked potatoes and roasted garlic. No gluten thickeners required in these potato soups thanks to all the glorious starch from the potatoes thickening up the soup on their own making this an awesome and hearty gluten free soup! Another delicious thing about it? I use the reserved potato shells to make quick potato skins to top the soup and dip in as you eat! They are also incredibly delicious topped with tator tots, shredded cheddar cheese and chopped green onions! Mmm…Potato on potato…doesn’t get more comforting than that!
You can make this super easy soup a couple different ways. You can bake the potatoes and roast the head of garlic all together in the oven at 400 degrees for 45 minutes to an hour, until tender. Or if you want the soup made in a few minutes with no prep ahead, microwave the potatoes for approximately 8-10 minutes and instead of roasting garlic, sauté 3 minced garlic cloves with your leeks in the pot before adding the rest if the ingredients.
Hope you enjoy all the cozy and delicious potato love in this comforting and satisfying soup!
Makes: Approximately 6 Servings
Active Prep/Cook Time: 15 minutes
Inactive Cooking Time: 10 minutes
If cooking potatoes in the microwave / 45 minutes if baking potatoes in the oven.
Ingredients:
- 2 Tbs butter
- 4 large baked in microwave or oven russet potatoes, reserve skins to top soup
- 1 head garlic, roasted (or if you’re skipping roasting add sauté three minced cloves with the leeks)
- 1 leek, chopped
- 1/2 cups chopped celery
- 1/2 cup chopped carrots
- 1 cup whole milk
- 4 cups veggie broth
- 1-2 tsps kosher or sea salt (add one teaspoon before adding broth and one teaspoon after if still needed to avoid oversalting)and a few grinds black peppercorns
- Dash of paprika or cayenne, optional
For toppings:
- Tator tots or baked potato skins
- 2 or 3 chopped green onions
- 1 cup grated cheddar cheese
Instructions:
While the potatoes are cooking, Melt butter in a soup pot over medium heat. Add celery and carrots and sauté a few minutes until softened. Add chopped leeks and sauté a couple minutes until soft. Squeeze the roasted garlic cloves from the bulb into the pot with the leeks and stir or throw in the minced garlic cloves if using fresh.
Let cool the potatoes slightly after cooking. Scoop the flesh out of the warm baked potatoes and add to pot. Give a few presses with a potato masher, add one teaspoon of salt, and stir to combine with leeks and roasted garlic. (If you have an immersion blender you can skip mashing and purée soup after it’s cooked if you’d prefer.) Add veggie broth and milk, stir, and bring to a light boil. Simmer for approximately 15-20 minutes. If soup is too thick you can thin out with more veggie broth or milk. Taste for seasoning and add more salt and pepper, and or a dash of paprika or cayenne if desired.
While soup cooks, if you like, make the potato skin toppers. Take reserved potato skins and place on a foil wrapped baking sheet. Drizzle with olive oil and season with a sprinkle of salt, a few grinds black pepper, and garlic powder. Sprinkle on some cheese and broil a few minutes until cheese is melted and skins are crispy. Or for tator tot topping just cook as directed.
When soup is done, pour into bowls and throw a couple potato skins with melted vegan cheese, or tator tots on top and scatter with more shredded cheddar and a sprinkle of green onions.
Love this but need a dairy-free version? Click here for my Vegan Baked Potato Soup!
Recipe Note: It’s very important that you do not bake the potatoes too far ahead of time, like the night before, and try to add to the soup later. They become gummy and lose their fluffy texture which is key to the smooth velvety consistency that makes this soup so good.
That being said, the finished soup itself keeps very well in the fridge for a few days and makes for awesome leftovers!
Click to here for the Vegan version of this soup!
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