The perfect bowl of soup to warm up to this winter, This Creamy Baked Potato Soup hits all the right notes!
It’s that time of year when a bowl of soup is just what the doctor ordered.
I love a good hearty soup like this Creamy Baked Potato Soup for so many reasons.
- It’s a one pot dish which means less dirty dishes
- It’s super filling so you don’t need anything extra to serve with it
- It tastes even better the next day making it a prime candidate for a make ahead meal
Oh and bonus number four, Shiraz loved it!
Its veggie base is easy to put together and the rest is even easier.
Make sure not to skimp out on the toppings however! If you eat bacon I can’t stress enough how much it will add to your dish. Especially a good quality bacon. Mine literally tasted ten folds better the next day after it had marinated in bacon overnight. (We love duBreton bacon that we pick up at our local grocer!)
And cheese?! It’s best to sprinkle it on at the last minute so you can fully control how cheesy you want it to be. You can totally skip the cheese though and it will still taste amazing.
All in all this is one recipe you don’t want to skip this winter- read on for the recipe for my Creamy Baked Potato Soup!
Creamy Baked Potato Soup
- 1 tbsp olive oil
- 5 medium potatoes peeled and diced
- 1 small onion diced
- 2 stalks celery diced
- 2 large carrots peeled and diced
- 2 cloves garlic minced
- 1/4 tsp chili powder
- 4 cups chicken broth
- 1/3 cup butter
- 1/3 cup flour
- 2 1/2 cup milk
- 1/2 cup sour cream
- 1/3 cup heavy cream
- cheddar cheese
- bacon bits
- chives or green onion
- Make sure all vegetables are peeled and diced prior to starting
- Sauté 1 tbsp olive oil over medium heat. Once heated, add onion, celery and carrots. Let cook down for 5-6 minutes.Add in garlic and chili powder. Stir and add in potatoes until well coated. Season with salt and pepper. Pour in chicken broth, close lid and let simmer for 15-20 minutes or until potatoes are cooked through. Using an immersion blender, roughly blend soup. (If you want it completely creamy continue blending until no chunks remain)
- In the meantime, melt butter in a small saucepan over medium heat. Add flour and stir quickly till it dissolves. Pour in milk and continue to stir vigourously so no clumps form, 2-3 minutes. Add in cream and sour cream. Continue whisking until mixture thickens. another 3-4 minutes (can nicely coat back of a wooden spoon). Pour milk mixture into soup. Stir and season once more with salt and pepper.
- Let simmer together for amother 5-10 minutes, lid closed. Turn off heat and serve, garnishing with cheddar, bacon and scallions.
Looking for more soup recipes? Make sure to try out our favourite butternut squash soup here!