Sunday, 2 February 2014

Baked Potato Soup

Yummy and filling soup prepared from baked potatoes, a must try in the season ...


4 medium potatoes, chopped 
1 tsp ginger-garlic paste
1 medium onion, chopped
1 large tomato, chopped
1 tbsp olive oil
1 tsp chilli flakes
Salt & pepper to taste
1/2 cup milk
1 cup vegetable stock
1 bay leaf
2 tsp butter


  • Preheat oven at 220 deg C. Grease a baking tray.
  • Mix in salt, ½ tsp chilli flakes and 1tsp oil with chopped potatoes and keep aside for 5-7 min.
  • Spread potatoes evenly on baking tray and bake for 20-25 min.
  • Flip potatoes to other side after 10 min to get evenly baked. Keep aside when done.
  • Heat oil+butter in a pan. Add bay leaf, onions and ginger-garlic paste, cook for a min.
  • Add in tomatoes, salt, pepper and chilli flakes; cook covered for 2 min.
  • Now add baked potatoes and vegetable stock. Cook for 5-7 min.
  • Cool and grind to a smooth mixture. Transfer to the pan.
  • Mix in enough milk and cook for 1-2 boil. Turn off flame.
  • Serve hot with croutons.


  1. Wow baked potato soup that looks really delicious Preeti.

  2. this looks really delicious dear...

  3. Amazing flavors, i am sure it tasted amazing too:)

  4. Love the texture and super delicious soup sis...

  5. Absolutely fabulous. Its a soup I will certainly make for my other half.

  6. Looks very hearty and creamy soup!