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.
Don’t forget to try these other comforting soups:
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