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Potato Lovin’! 5 Ways to Enjoy Baked Potato Soup

There’s something special about potatoes. Maybe it’s the fact that you can eat them in various ways like in bread, chips, fries, tots, mashed and even in soup.

Potatoes are a great snack and an even better meal. If you’re looking for something to sustain you throughout the day or between meals, incorporating c is a great idea.

They provide an excellent source of vitamin C & B6 and potassium. Potatoes are also free of fats, sodium and cholesterol. If you’re tracking calories, one potato is 110 calories.  That’s so easy to input into your fitness meal plans!

As the weather changes and temperatures start to drop a little, it’s inevitable to crave something warm. Now, think about a baked potato, watching a hot sizzling baked potato being placed in front of you. The aroma of the chives, sour cream, cheese and bacon float into the air and right up your nostrils.

Now your stomach is growling and you’re ready to devour this potato. What if, you could get that same feeling but in a soup? Here are five bake potato soup recipes that’ll make you trade in the traditional way of eating a baked potato.

1. Breakfast Potato Soup

Breakfast Potato Soup

Soup for breakfast? I can hear the screams of children filling the air now. They want pancakes and eggs and chocolate milk, not soup. You might even want that too, however, this loaded breakfast baked potato soup recipe will have you thinking differently. Here’s what you’ll need to replace your bacon and eggs with baked potato soup.

Ingredients:

  • 1-pound sausage
  • 2 cups of cut up bacon
  • 5 cups of potatoes (peeled and chopped)
  • 14 ounces of chicken broth
  • 12 ounces evaporated milk
  • Garlic powder
  • Pepper
  • Onion powder
  • Shredded cheese (preferably cheddar)

Instructions:

  • 1
    In a medium-large sized pot, warm oil to medium heat. Once warm, add in your sausage, bacon and onion. Cook until sausage is no longer pink.
  • 2
    Add in the chicken broth and boil.
  • 3
    Next, toss in the potatoes and let it simmer on medium-low for 20-25 minutes or until the potatoes are soft.
  • 4
    Once the potatoes are soft, remove from the heat.
  • 5
    Add in the can of evaporated milk and cheese of choice.
  • 6
    Season with pepper, garlic and onion powder to taste.

2. Vegan Breakfast Potato Soup

Potato Soup

Don’t worry for all my vegans out there, there’s a breakfast soup just for you too! It’s almost the same as the first one, just with a few modified ingredients. The best part about these recipes is that you can add in ingredients, take them out or substitute for something more to your liking.

The shredded Daiya cheddar cheese is not the only option for vegan cheese. There are plenty in the local grocery store that will do. Daiya is typically the easiest to find.

Ingredients:

  • 1 pound of tempeh bacon
  • 5 cups of potatoes (peeled and chopped)
  • 14 ounces of vegetable broth
  • 1/3 cup coconut cream
  • Garlic powder
  • Pepper
  • Onion powder
  • Shredded Daiya cheddar

Instructions:

  • 1
    In a medium to large-sized pot, warm oil to medium heat. Once warm, add in the tempeh bacon and onion, and cook.
  • 2
    Add in the vegetable broth and boil.
  • 3
    Next, toss in the potatoes and let it simmer on medium-low for 20-25 minutes or until the potatoes are soft.
  • 4
    Once the potatoes are soft, remove from the heat.
  • 5
    Add in the coconut cream and Daiya cheese. Season with pepper, garlic and onion powder to taste.

If you want your breakfast soup to be a little thicker so it can last you through lunchtime, add in some flour or cornstarch. If you’re prone to working long days or are constantly hungry, starting your day off with this hearty soup will keep you focused throughout the day, because you’re not thinking about food.

3. The Crockpot Baked Potato Soup

The Crockpot Baked Potato Soup

The slow cooker is great for many things, like pulled pork and vegetables. If you’re not a cook, it’s a great counter decoration. Everyone needs a good crockpot. Some of mom’s or grandma’s best recipes came from it. Having to sit in the house and smell the food slowly cooking for an entire day can bring up great memories.

When it comes to the baked potato soup done in a slow cooker, the results are simply amazing, and your taste buds will love you for it. The Recipe Critic shares this indulging recipe that leaves you with a baked potato soup that’s creamy and delicious.

Ingredients:

  • 1 small chopped onion
  • 3 cups chicken broth
  • ¼ cup of flour
  • ¼ cup sour cream
  • 1 ½ cup heavy cream
  • Salt and pepper
  • Cooked crumbled bacon pieces
  • 4 cups peeled and diced potatoes
  • Green onions

Cooking instructions:

  • 1
    In a slow cooker, combine the potatoes, diced onions and chicken broth. Cook on low for 4-6 hours.
  • 2
    In a medium saucepan, melt butter.
  • 3
    Whisk in flour and cook until bubbling.
  • 4
    Slowly add in the heavy cream and sour cream. This should be thick, add this into the soup and stir.
  • 5
    Cook in a slow cooker for up to 30 minutes.

As a side that pairs well with the slow cooking baked potato soup, consider a light salad with a vinaigrette or olive oil dressing.

4. Fully Loaded Vegan Baked Potato Soup  

Loaded Vegan Baked Potato Soup

What’s so fun about this vegan baked potato soup recipe is that it’s surprisingly thick, creamy, jam-packed with flavors, and it’s 100% vegan. Most recipes that claim to be vegan usually have a few ingredients that contain animal milk of some sort.

Vegan cooking leaves you to search for substitutes online or while in the grocery store, leaving you with a feeling of frustration. For a recipe that is true to the name, I Love Vegan shares this amazing recipe for their vegan loaded baked potato soup.

Ingredients for the baked potato:

  • 4 cups of Little Potato Company’s Little Red
  • 1 tablespoon of olive oil
  • ¼ teaspoon of pepper
  • ¼ teaspoon of salt

Ingredients for the vegan soup:

  • 1 tablespoon olive oil
  • ½ chopped onion
  • 1 minced garlic clove
  • ¼ teaspoon salt
  • 5 slices of tempeh bacon
  • 3 cups vegetable broth
  • ¼ cup shredded vegan cheddar cheese
  • ⅓ cup coconut cream
  • 2 tablespoon chopped chives

Loaded toppings ingredients:

  • Chives
  • Vegan cheddar and bacon
  • Black pepper
  • Coconut milk
  • Olive oil

Cooking instructions:

  • 1
    Pre-heat the oven to 400 degrees F.
  • 2
    In a medium-sized bowl, combine the potatoes, 1 tablespoon olive oil, and ¼ teaspoon of salt and pepper.
  • 3
    On a baking sheet covered with parchment paper, spread out the seasoned potatoes and place in the oven for 15 minutes.
  • 4
    Remove the potatoes from the oven. Flip the potatoes over and bake for another 10-20 minutes.
  • 5
    Heat the 1 tablespoon of olive oil over medium-high heat in a large skillet. Add in the minced garlic, chopped onion and tempeh bacon. Cook until the onion is translucent and bacon is golden brown.
  • 6
    In a blender, combine the veggie broth, cooked potatoes, salt, garlic, onion and bacon. Put it on high until the soup is smooth.
  • 7
    Pour the soup back into the skillet to reheat.
  • 8
    Once warm, pour soup into the bowl, garnish and enjoy!

5. Campbell’s Bread Bowl Potato Soup

Campbell’s Bread Bowl Potato Soup

Around holiday season, there’s plenty of commercials that showcase hearty foods and meals. One commercial that I love always has to do with Campbell Soup – the snowman, the snow, and the little boy playing when his mom calls him inside. The boy sits at the table and takes in a spoon full of the chicken noodle soup – simply priceless.

So, for the dinner, why not load up the baked potato soup and put it into a bread bowl. This recipe hails from Campbell's, here’s what you’ll need:

Ingredients:

  • 8 ounces bacon
  • 2 large russet potato
  • 1 large onion
  • 3 tablespoons all-purpose flour
  • 2 garlic cloves minced
  • 3 cups Swanson chicken Broth
  • ½ cup shredded cheddar cheese
  • ¼ cup half and half
  • 3 green onions chopped
  • Round hollowed out bread loaf

Cooking instructions:

  • 1
    Dice the 8 ounces of bacon (about 8 slices) and cook them in a medium-sized pot over medium heat until bacon is crispy. Remove the bacon from the pot.
  • 2
    Cut the russet potatoes into 3 cups and add them along with the chopped onion into the saucepan and cook for about 5 minutes or until the vegetables are tender.
  • 3
    Add in the flour and garlic and stir for an extra minute.
  • 4
    Pour in the broth and cook until it thickens and boils.
  • 5
    Reduce heat and cover for 20 minutes.
  • 6
    Take the cooked bacon and stir it in along with the cheese.
  • 7
    Slowly add in the half and half and cook until hot.
  • 8
    Take the round loaf of bread and cut a hole on the top.
  • 9
    Season to taste and top off with the remaining bacon bits, cheese and green onions and pour the soup into the bread bowl.

Enjoy a Sumptuous Potato Soup Everybody Will Love!

With these amazing recipes, you can enjoy baked potato soup, whether you’re a vegan or not.

It’s recommended that you switch out certain ingredients if there’s an allergy, or if there’s no desire for meat.

The best thing about these baked potato soup recipes is that they are perfect for any occasion and every season.

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