Posts tagged ‘baked potato soup’

Vegetarian Vegetable Baked Potato Soup

Just like my other (more traditional) baked potato soup recipe, this soup is a great, filling way to warm up from the cold.  Its very thick, like a cross between a soup and a stew.

Vegetarian Vegetable Baked Potato Soup


  • 3 cups/4 dl water
  • 1 vegetable bouillon cube
  • 1 cup/ dl milk
  • 2 cups/ 3 dl sour cream
  • 3 large-8 small (use judgement) potatoes
  • a small bouquet of broccoli
  • a large onion
  • 4 cloves garlic
  • a handful of fresh grated parmesan cheese
  • salt, pepper, chili pepper flakes to taste


  1. Chop all veggies.
  2. Boil water, add bouillon cube and potatoes.  Cook 10 minutes.
  3. Add remaining veggies.  Cook 10 minutes or to desired softness.
  4. Add milk,  sour cream and seasoning.  Stir until back to temperature.
  5. Stir in parmesan cheese.  Serve when all vegetables are to desired softness.

If you use low-fat sour cream and skim milk it’s actually quite healthy.  And delicious.



November 1, 2009 at 9:39 am Leave a comment

Baked Potato Soup

Mm, this was a good idea for dinner today.  It was chilly out here and it was getting late when we all got home from the 6yr olds gymnastics class, but this soup is quick to make, easy to clean up after, and thick enough to warm us back up.  And, if I haven’t stressed this enough, my US-metric conversions are not exact, but I don’t really think that matters.

Baked Potato Soup


  • 2 or 3 large potatoes, or about 8 small ones.
  • A few slices of turkey cold-cuts (as a healthier option to bacon)
  • 3 cups /4dl water
  • 1 chicken bouillon cube (stock/broth of course can be substituted for water and bouillon, we just don’t have any in the house.)
  • one small/medium onion
  • 2 garlic cloves
  • 1/2 cup or a dl of milk
  • 1/2 cup or a dl of sour cream
  • Flour (a couple tablespoons to bring to desired thickness)
  • basil, salt, pepper, and crushed red pepper to taste


  1. Peel potatoes and cube into bite-sized pieces.  Chop onion and garlic.  Cut up the turkey into small bits.  Add to a medium sauce pan with water and bouillon cube.  Cook on medium-high heat until potatoes soften.
  2. Add in milk, sour cream, and seasonings.  Stir in flour until reached desired thickness.  Let simmer long enough for the soup to absorb the flavors and bring the milk and cream up to heat.

Start to finish this meal should take about half an hour to prepare and cook.  I served it with a garnish of shredded cheddar cheese and chives and a side of bread.  Definitely a bone-warming soup.


September 23, 2009 at 4:15 pm Leave a comment

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