When the weather starts to turn gray and cloudy, this creamy potato soup warms you up in no time! To make it even richer, load it up with your favorite baked spud toppings–sour cream, shredded cheese, green onions or chives, bacon bits…
PrintBaked Potato Soup
Creamy, hearty and comforting! Load this potato soup up with your favorite baked spud toppings–chives, green onion, sour cream, cheese, bacon bits…
- Author: Erin Thomas
- Prep Time: 15-20 Minutes
- Cook Time: 30-45 Minutes
- Total Time: 0 hours
- Yield: About 4–6 Servings 1x
Ingredients
8 potatoes, peeled and diced
3 to 4 carrots, peeled and diced*
1 onion, diced
2 celery stalks, diced
1–10.5 oz. can cream of chicken soup
2 cups whole milk, lukewarm temperature
1 stick unsalted butter, at room temperature
1–8oz. package cream cheese, at room temperature
Baked Potato Toppings: sour cream, shredded cheese, green onions/chives, bacon bits, etc.
Salt and pepper to taste
Instructions
In a large pot, cover the potatoes, carrots, onion and celery with about 1-inch of water and a pinch of salt. Over medium high heat, bring the vegetables to a boil. Reduce the heat to medium and boil until fork tender. Drain off all but 2 to 3 cups of the water. Add the warmed milk, butter and cream of chicken soup. Stir. Add the cream cheese and stir to combine.
At this point, the soup can be placed in a crock pot, or left on the stove top to cook. Be sure to stir occasionally. If the soup thickens too much, add additional milk or chicken stock to thin it out. When the soup has throughly combined and is hot, serve with toppings.
Notes
*Parsnips are a sweeter option and make this soup almost pure white in color!
