Creamy, delicious, and soul warming. Baked potato soup was on the menu for a chilly Football Sunday. It filled the bellies and warmed everyone up. Top it or leave it as is. It needs nothing else.
Ingredients
- 2.5 lbs potatoes
- 32 oz chicken broth
- Kinder’s The Blend SPG
- 1 chopped onion
- 3 cloves garlic
- 8 oz cream cheese
- 4 oz shredded cheese (I used cheddar jack)
- 1 cup milk
Steps
- Add the potatoes, chopped onion, garlic, chicken broth, and Kinder’s The Blend SPG to a pot.
- Cook until the potatoes are tender.
- Stir in the cream cheese, shredded cheddar jack, and milk until it is creamy and smooth.
- Ladle into bowls. Top with your favorite toppings — bacon, sour cream, or more cheese — or have it as is.
Linewife notes
- Football Sunday: This is the one that fills the house when it is chilly out.
- Toppings of choice: Bacon, sour cream, or more cheese. Or skip them. It is already a whole meal in a bowl.
- Reheats like a dream: Even better for lunch the next day.
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The Ninja PossibleCooker PRO I use for this soup.
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