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!
Servings: 4 people
Calories: 1087kcal
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
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