Baked potato soup in 30 minutes!

Looking for a delicious way to use up leftover jacket potatoes? This creamy, comforting soup is the perfect solution! Rich, cheesy and wonderfully satisfying, it transforms simple leftover potatoes into a warming meal that feels like a real treat. The soft potato flesh is stirred into the soup to create a thick, velvety texture, while the potato skins are turned into a deliciously crispy topping that adds a lovely crunch to every spoonful. It's a clever way to make the most of your leftovers while creating something the whole family can enjoy.

What makes this soup so irresistible is the combination of creamy potatoes and rich, cheesy flavour, balanced with the satisfying crunch of the crispy skins. It's ideal for a quick lunch, a cosy evening meal or whenever you're craving something warm and comforting without spending hours in the kitchen. With less than 30 minutes of preparation time and just 10–20 minutes of cooking, it's an easy recipe to fit into even the busiest of days. Plus, using leftover jacket potatoes makes it a great way to reduce food waste while creating a meal that tastes like you've put in far more effort than you actually have!

Each serving provides 441 kcal, making this a hearty and satisfying option when you want something filling and full of flavour. You'll also get 11.1g of protein, 58.7g of carbohydrates, 19.5g of fat and 6.9g of fibre per serving. Whether you serve it with a slice of crusty bread, enjoy it on its own or add your favourite soup toppings, this creamy cheesy potato soup is sure to become a comforting favourite you'll want to make again and again.

Baked potato soup- ingredient list!

Cut two medium-sized cold leftover baked potatoes in half, remove the flesh, and set aside the skins.
Two teaspoons of olive oil
20 grams per ounce of butter
One little onion, diced finely
One clove of finely grated garlic
14 fl oz/400 ml vegetable stock
100ml/3½fl oz full-fat milk (or cream for added richness, or a combination of the two)
20g/¾oz of finely grated cheddar cheese, with additional for serving, salt, and freshly ground black pepper
Two thinly sliced spring onions for garnish

Baked potato soup- step bu step instruction guide!

Step 1
Preheat the oven to 220°C/200°C Fan/Gas 7 and line a baking tray with baking paper. Slice the leftover jacket potatoskins into strips or bite-sized pieces, depending on your preference. Place them in a bowl, drizzle with oil and season withsalt and freshly ground black pepper, tossing well to ensure they're evenly coated. Spread the potato skins in a single layer on the prepared baking tray, making sure they aren't overlapping too much sothey can crisp up nicely. Bake for 10–15 minutes until golden and crunchy, keeping an eye on them towards the end toprevent burning. Once ready, remove from the oven and set aside to use as a delicious crispy topping for your creamysoup.

Alternatively, preheat your air fryer to 200°C and arrange the seasoned potato skins in the basket. Cook for around 5minutes until golden and crispy, checking regularly as cooking times may vary slightly.

Step 2
Meanwhile, melt the butter in a large saucepan over a medium heat. Addthe chopped onion alongwith a pinch of salt, stirring to coat it in the meltedbutter. Cover with a lid and cook for 4–5 minutes,stirring occasionally,until the onion has softened and become translucent. Add the garlic andcookfor a further minute, stirring continuously to release its lovely aromawithout allowing it to burn.

Step 3
Next, add the baked potato flesh to the pan and stir well to combine with thesoftened onion and garlic.Break up any larger pieces of potato with yourspoon to help everything mix together. Pour in the stockand stir thoroughly,making sure the potato is well incorporated. Bring the mixture to a gentlesimmerand cook for around 5 minutes, allowing the potatoes to warmthrough and absorb all those deliciousflavours. This creates the perfectbase for your creamy, comforting soup.

Step 4
Carefully blend the soup until completely smooth and velvety, using a hand blender directly in the saucepan ortransferring it to a countertop blender in batches if needed. Take care when blending hot liquids, and return the soup to thepan if you've used a separate blender. If the soup seems a little too thick, you can add a splash of extra stock or milk toreach your preferred consistency.