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Creamy Baked Potato Soup

Course Appetizer, Side Dish, Soup
Servings 6 servings

Ingredients
  

  • 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

Garnishes

  • cheddar cheese
  • bacon bits
  • chives or green onion

Instructions
 

  • 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.