Creamy Potato Soup
A creamy baked potato soup, made in the blender, then heated on the stove top, topped with salty bacon, chopped chives, and grated cheese!
Random question: How do you guys feel about surprises?
So I LOVE surprises, like love them. Every year I dream of my husband planning a surprise party for my birthday. Or maybe coming home from work one day, asking me to go for a drive, and driving me to the airport for a surprise trip! But that would never work because I plan all of our trips, and I’m not even sure he knows where the passports are!
But a girl can dream. Today was hot, but I thought I would “surprise” my family with a cold weather soup! Why? Because I like soup all year, especially one this yummy.
This creamy potato soup is so easy to make, and is the perfect way to use up leftover baked potatoes. I threw an Avengers party, and we had a baked potato bar, it was delicious. But I made a lot of potatoes, so this soup was my solution for using up the extras. Yum!
One of the things I love about this soup is that half the potatoes are blended up, and the other half are chopped. So you get some texture and variety. Plus I use my blender, which I love, and it makes everything really easy.
So I added tofu to this recipe…now before you run away, let me just tell you, tofu is a great way to add protein to this soup. It makes it thicker. And it makes it extra creamy. But it is optional, so feel free to leave it out. I just try to do anything I can to add protein to our diets without a lot of meat. Partly because my son needs it, and because it rocks!
But let’s get to this soup!
Creamy Potato Soup
Ingredients
- 6 Baked Russet Potatoes
- 4 cups Skim Milk
- 2 cups Heavy Whipping Cream
- 6 ounces Extra Firm Tofu
- 1/2 cup butter
- 1 tsp salt
- 1 tsp black ground pepper
- 1 tsp garlic granules
- 1 cup sour cream
Toppings
- Cooked chopped bacon
- Chopped Chives
- Grated Cheese
Instructions
- Bake 6 Russet potatoes
- Peel all 6
- In a Blendtec blender, put 3 of the potatoes, the tofu, 1 cup heavy whipping cream, and 3 cups of skim milk
- Blend until smooth
- In a large soup pot, melt butter over medium heat
- Chunk the remaining 3 potatoes into small pieces, and put in the butter, and cook for 1-2 minutes
- Add seasonings, remaining cup of milk and remaining cup of heavy whipping cream
- Stir well, then add in the blended potato mixture and sour cream
- Turn down to a low heat, and cook until heated through. Taste, and season accordingly.
- Enjoy!
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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Don’t forget to try these other comforting soups:
The Foodie Affair says
Our weather just took a turn to chilly and windy. This potato soup will warm us up!
Rachael says
It was so nice meeting you this weekend (in person)!
Carrie @Frugal Foodie Mama says
I love how sneaky you are adding in that tofu! My family would never know. 😉 And it has been cool enough here this week to deem it soup weather. I wasn’t expecting it to be so chilly when I stepped out of the airport in Pittsburgh after spending the weekend in warm & sunny Portland, lol.