A Comforting Potato Soup Recipe to Stay Warm on Chilly Nights

When our family heads out to a restaurant, one of our favorite soups to order is a big bowl of comforting potato soup. As the fall season rolls around, you can often find us with a big pot of soup in the kitchen.

Any guesses on a family favorite?

Potato soup. The rich, creaminess and thick heavy texture are just what we crave when the temperature begins to drop.

Plus, there are many ways to make this soup EASILY! Just toss a couple of baked potatoes, milk and the rest of your ingredients in a Blendtec and let it do all the heavy lifting for you.

Through the years though, we’ve found some ways to really elevate and take the flavors up a notch, like adding in smooth, buttery caramelized garlic, roasted potatoes and a delicious crunch of a topping with crusted everything bagel croutons!!

You guys, this big pot of potato soup is out of this world good. You’re welcome. 🙂


  • 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


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!

No Comments Yet

Leave a Reply

Back to Top