Well, this one and my Instant Pot Corn & Potato Chowder. Sooo I bought a huge bag of russet potatoes from Costco the other day and this easy baked potato soup was the only thing I wanted to make. Cameron loves loaded baked potatoes and I knew he’d love this soup too! It’s creamy, not too heavy, and perfect as a meal or can be made as an appetizer soup. Some other soups that are keeping me warm (& full!) this Winter are my Creamy Wild Rice Soup, Tomato Tortellini Soup, and my actually good Homemade Vegetable Soup! (For the full recipe, scroll down to the recipe card below)
Bacon: Thick cut bacon works best! Onion: A white or yellow onion will do the trick. Garlic: 2 cloves, or 6 cloves, honestly it’s up to you! 🙂 Thyme: Adds such a great flavor to this soup. Russet Potatoes: Peeled and diced. You’ll need 5 large potatoes Chicken broth: Can also sub vegetable broth. Milk: I use whole milk but you can also use any % milkfat you prefer. Cornstarch: This makes the soup thick and creamy! Cream Cheese: Beware of soup curdling. When the cheese is too cold and the soup is too hot curdling will occur. Be sure microwave or set the cream cheese out until it’s soft. If you really do not want to use cream cheese, sub with 1 cup of heavy cream. Seasonings: celery salt, Ancho chili powder, salt and pepper Garnish ideas: Shredded cheddar cheese, chopped cooked bacon, chives, sour cream, hot sauce
If soup is too thick, add in additional chicken broth when reheating.
