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!
Prep Time15 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr
Course: Soup
Cuisine: American
Keyword: Bacon, baked potato, creamy potato soup, stove top soup
Servings: 4 people
Calories: 1087kcal
Author: Rachael
- 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
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!
Calories: 1087kcal | Carbohydrates: 76g | Protein: 22g | Fat: 79g | Saturated Fat: 48g | Cholesterol: 258mg | Sodium: 1021mg | Potassium: 1959mg | Fiber: 4g | Sugar: 16g | Vitamin A: 3315IU | Vitamin C: 19.5mg | Calcium: 501mg | Iron: 3.5mg