Description
Turn last night’s baked potatoes into the ultimate comfort meal! This creamy leftover baked potato soup is rich, cheesy, and cozy — made even better with crispy roasted potato skins on top. A simple, zero-waste recipe that turns fridge leftovers into a heartwarming dinner you’ll make again and again.
Ingredients
2–3 leftover baked potatoes, cold and chopped
Perfect for a creamy texture and easy blending.
2 tablespoons butter
Adds richness and flavor depth.
1 small onion, finely chopped
Builds a sweet, savory base.
2 cloves garlic, minced
For that cozy, aromatic kick.
3 cups vegetable or chicken stock
Thins the soup while adding flavor.
1 cup milk or cream
Creates that dreamy, velvety finish.¾ cup grated cheddar cheese
Melts beautifully into the soup.
Salt and pepper, to taste
Chives or spring onions, for garnish
Fresh and bright contrast.
Optional: crispy bacon bits or roasted potato skins
Adds crunch and a smoky finish.
Instructions
Prep the skins: Peel the leftover baked potatoes. Toss the skins with olive oil, salt, and pepper. Roast at 400°F (200°C) for 10–12 minutes, until crisp.
Sauté aromatics: In a large pot, melt butter over medium heat. Add onion and cook for 4–5 minutes until translucent. Stir in garlic and cook another 30 seconds.
Add potatoes: Roughly chop leftover potatoes and stir them into the pot. Cook for 2–3 minutes to absorb flavor.
Simmer: Pour in the stock and bring to a gentle simmer for 10 minutes, letting the potatoes soften further.
Blend or mash: For a smooth soup, blend with an immersion blender; for a chunky texture, mash lightly with a fork.
Add creaminess: Lower the heat and stir in milk or cream, followed by the cheese. Mix until melted and silky. Season with salt and pepper to taste.
Serve: Ladle into bowls, top with crispy potato skins, chives, and optional bacon bits. Enjoy warm.
Notes
Make ahead: Soup tastes even better the next day — refrigerate and reheat gently.
Freeze tip: Freeze before adding dairy, then stir in milk/cream after reheating.
Vegan option: Use olive oil, plant-based milk, and dairy-free cheese.
Extra flavor: Add smoked paprika, mustard powder, or thyme for depth.