The 4-Ingredient Jamie Oliver Potato Soup I'm Making on Repeat

If you're craving a sweater-level-cozy bowl of soup with bacon crumbled all over it, Jamie Oliver's Baked Potato Soup holds the key to your rich and creamy destiny. A few humble ingredients serve maximum tater energy and make enough to feed a handful of soup fans.

Whatever dreamy baked potato scenario you're envisioning right now, this is that. There's something about chilly weather that seemingly requires one pot, a crowd-pleasing garnish, and a final result that tastes as comforting as it smells. I double-checked my Cosmo magazine horoscope, and yep—the stars are aligned with potatoes.

How I Make Jamie Oliver's Baked Potato Soup

First, I baked the potatoes at 350°F (aka gas four to the Brits). I cooked the bacon on the stove at the same time. (Hi, have you tried pan-frying bacon like Snoop Dog? I'm a former flat bacon convert, for shizzle.) As everything cooled, I chopped the onion and cooked it in the butter.

Once the potatoes were room temp to the touch, I chopped them into chunks and added them to the onions. I faked a casual, leftover Parmesan rind by buying a fresh wedge and removing the delicious Parm part. While I aspire to be fabulous enough to just have Parmesan rinds lying around (no good cheese goes untouched in my house), I highly recommend leaning into this instant umami bomb. Don't forget the salt and pepper at this point.

Tips for Making Jamie Oliver's Potato Soup

Hot tip: The stock is divided. The recipe suggests adding roughly five cups for simmering, with an additional one cup added post-blend. I ended up not using the last cup because I wanted that thick, almost-a-baked-potato texture.

I knew all of these softly-simmered ingredients were ultimately headed for my old Vitamix which could probably turn frozen potatoes into hot soup in mere minutes. Because of that, instead of removing the Parm rind, I went rogue and left it in to be pulverized in my blender. (Chef's kiss.) Once your soup is blended, you have the option to lighten things up with the remaining cup of stock. Whatever you do, this is the time to check those seasonings to make sure the salt and pepper is on point.

Then, my favorite part: Bacon, sour cream, and chives (also arguably the best feature of an actual baked potato). I love using kitchen shears to snip the chives. I "chop" my salads like this so often that I assume there will someday be a joint strain named in my honor (Currently floating "Scissor Wrist").

I skipped it, but the suggested optional Lancashire cheese might be closest to the more common mild cheddar in the U.S., but you could also go for a nostalgic feel with shredded sharp cheddar (and tiny roasted broccoli florets?) or whatever toppings float your baked potato boat. Thin out your sour cream with a little milk so it drizzles over your bowl like it does on Pinterest. Then, treat yourself on repeat.

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