Baked Potato Soup
A creamy and flavorful potato soup
Ingredients
- 5 large baking potatoes like russet
- ½ cup of diced sweet onions
- ¼ cup of unsalted butter
- 4 cups of chicken broth
- ½ tsp. of salt
- ¼ tsp. of ground black pepper
- 1 tsp. of garlic powder
- ¾ cup of sour cream
- 3 oz. of cream cheese
- 1 cup of milk - 2% or whole
- 1 cup of shredded cheddar cheese
Instructions
- In a large soup pot, melt the butter
- Add chopped onion and saute them
- Pour in the broth and bring to a boil
- Lower the heat and simmer, stirring occasionally until the potatoes have softened (about 15 minutes)
- Mash the potatoes slightly, just to release some starch into the liquid
- In a separate bowl or mixer, mix the sour cream and cream cheese until well blended and smooth
- Stir in milk, garlic powder, salt, and ground pepper
- To thicken the soup even more, add the cheddar cheese and stir in
- Serve with garnishes like crumbled bacon, cheese, and chives
Notes
Can I make this soup ahead of time?
Yes! This soup tastes great when warmed up the day after you make itCan I Freeze Potato Soup?
Potato soup is a soup that I do not recommend freezing. The starch in the potatoes breaks down, and they do not hold their shape when reheating. The texture of the potatoes turns grainy Storing: Store potato soup - covered - in the refrigerator for up to 3 days.Reheating:
Reheat soup over the stovetop until warmed through. Stir occasionally so the milk does not burn You can also microwave the soup in individual bowlsTips and Tricks:
- make sure the cream cheese is softened and at room temperature before mixing
- combine the sour cream and cream cheese before adding the liquids so you don't get lumpy liquid as I did
- Double or halve the recipe to fit your needs
- For a really thick soup, add all of the cheese directly to the soup, or use it as a garnish in individual bowls
Tried this recipe?Let us know how it was!