Creamy Baked Potato Soup

This is my creamy Creamy Baked Potato Soup and sometimes mistakes make for the best recipes! Check out my video below to see what I mean! It’s one of my favorites during fall and winter – you have to try it for yourself.

How To Make My Cream Baked Potato Soup

Here’s a video of how I made my Creamy Baked Potato Soup! For another delicious and comforting dish, check out my Creamy Chicken Tortilla Soup recipe!

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Ingredients

• 2 tablespoons unsalted butter
• 1 tbsp extra-virgin olive oil 
• 1 medium yellow onion, diced
• 2 medium garlic cloves, peeled and roughly chopped
• 2 large russet potatoes, peeled and cut into even sized 1” chunks
• 4 medium yukon gold potatoes, peeled and cut into even sized 1” chunks
• 4 cups chicken stock
• Kosher salt to taste 
• Freshly ground black pepper to taste
• ¼ tsp. Red pepper (optional)
• 2 cups heavy cream
• 2 tablespoons cream cheese
• Sour cream, for serving 
• Crispy bacon bits, for garnish (see below) 
• Freshly grated cheddar cheese, for garnish 
• Chopped fresh chives or green onions, for garnish 

Step-By-Step Recipe Method

1. Heat butter and oil over medium heat in a medium Dutch oven or heavy bottomed pot. Once bubbling, add in the diced onions and cook, stirring occasionally, for about 5 minutes or until translucent. Add in the garlic and cook, stirring constantly, until fragrant, about 1 minute.
2. Add the potatoes and the chicken stock. Season with a generous amount of salt, pepper and red pepper (if desired) to taste. Bring to a simmer, and let cook for about 15 mins, stirring occasionally.
3. Once the potatoes are close to fork tender, add in the heavy cream and cream cheese. Simmer until the potatoes are completely fork tender, about another 5 to 8 minutes.
4. Use an immersion blender or transfer the soup to a heat proof blender and blend until you reach desired consistency. Taste and adjust for seasoning if needed.
5. Garnish with cheddar cheese, crispy bacon, scallions, and sour cream!

Hot Tips

• If you prefer a more textured potato soup, blend only half of the mixture and return to the pot with the remaining potato pieces.
• To make the bacon,Preheat the oven to 400 degrees and prepare a parchment lined baking sheet. Place the bacon onto the sheet and bake until golden and crispy, about 20 minutes. Once cooled, chop into small bacon bits.
• Looking for a great and hearty vegetarian soup? Swap the chicken stock for vegetable stock and omit the bacon bits completely!