This thick and hearty baked potato soup is the perfect comfort food for cold winter evenings. It's so easy to make and gluten-free too!
I think I first fell in love with baked potato soup when I went to Houlihans on a cold evening and ordered it. It was thick, hearty and full of flavor and just the type of comfort food needed for cold fall and winter nights.
From that day forward I have been tinkering with the soup to get it just the way I like it. Of course, being that I am trying to feed the family healthier foods now, I had to find a way to cut down on some of the fat.
I finally came up with the perfect combination of taste and healthy. OK, maybe not too healthy since I couldn't give up my good cheese, but it's close!
Healthier alternatives: I did use a fat free half & half but you could also use a mixture of tofu and unflavored soy milk or ¾ cup skim milk and 1-½ tablespoons cornstarch.
In the cheese department, using a low-fat cheese would also be a good substitute.
As for the bacon, nothing takes the place of real bacon but you could substitute turkey bacon or leave it out altogether.
This baked potato soup comes out a little chunky with the extra vegetables and pieces of potato, seems a little more substantial that way but, if you want it smoother, just put it in a blender, and voila, creamier soup!
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And if you love soups like my family when the weather turns cooler you might want to give my Turkey Carcass Soup, Pumpkin Squash Soup and Black Bean Soup a try.
Find lots of healthy soup recipes here on 2CM!
Baked Potato Soup
Ingredients
- 4 cups russet potatoes unpeeled and cut into cubes (about 3 large potatoes)
- 1 ¾ cup chicken broth
- ¾ cup half & half
- ¾ cup milk
- ½ teaspoon dried basil
- 1 ½ teaspoon salt divided
- ¼ teaspoon pepper
- 4 Tablespoons butter
- 1 small onion diced
- 2 stalks celery diced
- 2 carrots diced
- 2 Tablespoons flour
- 1 ½ cups cheddar cheese grated (¾ cup for soup, ¾ cup as garnish)
- 8 slices bacon, cooked & crumbled, reserve fat (2 pcs bacon for soup, 6 pcs bacon for garnish)
- Garnish: chopped green onions, cheddar cheese, crumbled bacon
Instructions
- Place cubed potatoes in a large saucepan with enough water to cover. Add 1 teaspoon salt. Bring to a boil over high heat and cook for 10 minutes then drain in colander.
- In medium-sized bowl, whisk together chicken broth, half & half, milk, basil, salt, and pepper. Set aside.
- Lower heat to medium and, using the same large saucepan you used for potatoes, melt butter and sauté onions, celery, and carrots until tender and translucent, about 10 minutes.
- Add flour and whisk until well incorporated. Cook for 1 minute to eliminate the raw flour taste.
- Slowly whisk in chicken broth mixture, stirring constantly until mixture becomes slightly thick. It should take about 5 minutes.
- Add ¾ cup cheese, 2 pieces crumbled bacon, and 2 tablespoons bacon fat.
- Return the drained potatoes to the saucepan. Reduce heat to low and simmer for 15 minutes, stirring occasionally.
- For a smoother consistency, either mash the potatoes or use an immersion blender until well blended.
- To serve: Place soup in bowls and garnish with cheddar cheese, bacon bits and chopped green onions. Serve hot.
Notes
Want to save this recipe?
I'll email this recipe to you & you can come back to it when you're ready. Plus you'll get delicious seasonal recipes from me a couple times a month!
Nutrition
This post has been updated and was first published on November 7, 2014.
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