Cheesy Baked Potato Soup

4.75 from 4 votes

Canned green chiles and jalapenos bring effortless zing to this fiery, yet comforting cheddar-spiked Potato Soup.

Prep Time10

Cook Time30

Total Time40

Course: Soup

Cuisine: American

Keyword: cheesy baked potato soup

Servings:

Calories: 395kcal

Scoop the baked potato from the skins and set aside.
2 pounds Russet potatoes, baked
Add 2-3 tablespoons of butter to a large Dutch oven over medium heat and let melt.
2-3 tablespoons butter
Add finely diced onion. Cook until onions are softened, 5-7 minutes, stirring frequently.
1 large yellow onion, diced
Add 4 cups chicken or vegetable stock, 3 (4 ounce) cans diced green chiles, 1-2 (4 ounce) can(s) diced jalapenos, 2 teaspoons garlic powder, and ¼ teaspoon white pepper to the Dutch oven. Bring to a simmer for 5 minutes.
4 cups chicken or vegetable stock, 3 4 ounce cans diced green chile, 1-2 4 ounce cans diced jalapeno, 2 teaspoons garlic powder, ¼ teaspoon white pepper
Reduce heat to medium-low and buzz with a stick blender (or use a potato masher). I don’t go for perfectly smooth as I like it a little rustic.
Add 1 ½ cups cheddar cheese and stir until melted.
1 ½ cups shredded cheddar cheese
Bring the heat back up to medium (a gentle simmer) and add the baked potatoes. Continue cooking for another 10 minutes.
2 pounds Russet potatoes, baked
Reduce heat to low and stir in ½ cup cream or sour cream. Taste and add salt, if necessary.
½ cup cream or sour cream, salt*
Serve. Garnish with shredded cheese or bacon bits.

*You may not need to add salt depending on the amount of sodium in the chicken or vegetable stock you use.

Nutrition information is approximate and was calculated using an online nutrition calculator.

This soup is great when garnished with additional shredded cheese, bacon crumbles, sour cream, fresh chives, or tortilla strips.