When our family heads out to a restaurant, one of our favorite soups to order is a big bowl of comforting potato soup. With the cooler weather we’ve had sticking around, you can often find us with a big pot of soup in the kitchen.
When the temperature begins to drop our family starts to crave the rich, creaminess and thick heavy texture of soups, stews, and chilis. There is something just so comforting about a full warm belly. My kiddos say “it’s like getting a hug from the inside.”
Plus, there are many ways to make this delicious potato soup EASILY! Just toss a couple of baked potatoes, milk and the rest of your ingredients in a blender and let it do all of the heavy lifting for you.
Through the years though, we’ve found some easy ways to really elevate and take the flavors up a notch. Some of our favorite additions have been:
- Adding in smooth buttery caramelized garlic
- Roasting our potatoes ahead of time
- Topping it with crispy bacon
- Adding a bit of a fresh bite with green onions
- Adding a delicious crunch topping with crusted everything bagel croutons
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You guys, this big pot of potato soup is out of this world good. I mean how could you go wrong with potatoes, garlic, cheese, bacon and crunchy bread? Right! So, if you are needing an easy, filling dinner option that the whole family is guaranteed to love, this is the recipe for you!
Comforting Potato Soup
Ingredients
- 2 cups milk (plus more as desired)
- 2 cups vegetable (or chicken) broth
- 3-5 potatoes
- 1-2 heads of garlic
- 1 cup low fat cheddar cheese, shredded
- 1 yellow onion, chopped
- ½ teaspoon dried dill weed
- ½ teaspoon dried rosemary
- ½ teaspoon thyme
- ½ teaspoon salt
- pepper to taste
- 3 slices bacon, cooked, crumbled
- 2-3 Everything bagels
Instructions
1. Preheat the oven to 375 degrees.
2. Wash, peel and cut potatoes. Place on a baking sheet.
3. With a sharp knife, slice off the top layer of the garlic head to expose most of the cloves and peel away most of the outer layers.
4. Drizzle the exposed cloves and potatoes with olive oil, salt and pepper. Wrap the garlic in aluminum foil and place on the baking sheet.
5. Roast potatoes and garlic in the oven for 40 minutes until the garlic is fragrant.
6. Meanwhile prepare to make the croutons by chopping up Everything bagels into crouton sized chunks. Add the diced bagels to another sheet pan and toss with olive oil. Toss until bread is well coated and bake for 7 minutes, or until crispy and golden brown.
8. Working in batches (usually half of the ingredients at a time) carefully transfer ingredients to a Blendtec container and blend until smooth, adding more broth or milk as desired if a more diluted consistency is desired.
9. For the second batch, blend for less time or until chopped to have some chunkier consistency to the soup.
10. Stir batches of blended soup together and serve with your croutons, sour cream (or greek yogurt) and cheese!
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