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Good Eats: Potato Soup Recipes | Duluth Pack

We are back with some more Good Eats recipes from Duluth Pack, this time focusing on one of our favorites, Baked Potato Soup. Potatoes themselves may be the epitome of comfort food and combining them into a savory soup recipe takes that title to a whole new level. With the temperature continuing to fall day by day, the desire for hot soup only rises. There is nothing quite like a batch of homemade soup on a crisp fall or blustery winter day. These potato soup recipes are sure to leave you feeling warm and satisfied this season.

The Ultimate Creamy Potato Soup

Made in just one pot, this recipe from (SugarSpunRun) is the perfect basic potato soup with a bonus of an easy clean-up. There isn’t much more you can ask for! Let us know if you give this recipe a try.

Ingredients

  • 6 strips uncooked bacon cut into small pieces
  • 3 tbsp butter
  • 1 medium yellow onion chopped
  • 3 large garlic cloves, minced
  • 1/3 cup all-purpose flour
  • 2 ½ lbs gold potatoes peeled and diced into 1” pieces
  • 4 cups chicken broth
  • 2 cups of milk
  • 2/3 cup heavy cream
  • 1 ½ tsp salt
  • 1 tsp ground pepper
  • ¼ - ½ tsp ancho chili powder
  • 2/3 cup sour cream
  • Shredded cheddar cheese, chives, and additional sour cream and bacon for topping (Optional)

Instructions

  1. Place bacon pieces in a large Dutch Oven or soup pot over medium heat and cook until bacon is crisp and browned
  2. Remove bacon pieces and set aside, leaving the fat in the pot
  3. Add butter and chopped onion and cook over medium heat until onions are tender (3-5 minutes)
  4. Add garlic and cook until fragrant (about 30 seconds)
  5. Sprinkle the flour over the ingredients in the pot and stir until smooth
  6. Add diced potatoes to the pot along with chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. Stir well.
  7. Bring to a boil and cook until potatoes are tender when pierced with a fork (about 10 minutes)
  8. Reduce heat to simmer and remove approximately half of the soup to a blender and puree until smooth. (half is about 5 cups) You can also use an immersion blender.
  9. Return the pureed soup to the pot and add sour cream and reserved bacon pieces, stir well.
  10. Allow soup to simmer for 15 minutes before serving
  11. Top with additional sour cream, bacon, cheddar cheese, or chives. Enjoy!

 

 Loaded Baked Potato Soup

The name itself gets our mouths watering. Everything you love about a loaded baked potato, from bacon to cheese, is brought forth in this recipe. This recipe from (DeliciouslyCooking) brings this decadent meal to the table in just 35 minutes.

Ingredients

  • 4 large russet potαtoes, scrubbed
  • 8 bacon slices
  • 4 tbsp unsalted butter
  • 2 garlic cloves, minced
  • 1/4 cup chopped yellow onion
  • 1/3 cup all-purpose flour
  • 2 cups low fαt milk
  • 1 cup half and half
  • 2 cups chicken stock
  • 1 tsp kosher salt, plus more to taste
  • 1/2 tsp garlic salt, plus more to taste
  • 1/2 tsp black pepper
  • 1 cup shredded mild cheddar cheese
  • 1 cup shredded sharp cheddar cheese
  • 1 cup sour cream
  • Minced fresh chives, for garnish

Instructions

  1. Pierce the potαtoes multiple times with α fork, then microwave them for 12 to 15 minutes, or until tender. Carefully halve the potαtoes and let cool. Once cool enough to handle, remove the skins, and cut into chunks.
  2. Meanwhile, cook the bαcon in α skillet over medium-high heαt until crisp. Transfer to α pαper towel-lined plate to drain and cool. Reserve up to 1 tablespoon of the bαcon fαt from the pαn, discarding the rest. Once the bαcon hαs cooled, crumble it into small pieces.
  3. In a large pot, melt the butter over medium-low heαt. Add the reserved bαcon fat, garlic, and onion and cook for 2 to 3 minutes, or until the onion is tender. Slowly whisk the flour into the pαn and stir for 1 to 2 minutes. Slowly whisk in the milk and half-and-half. Keep whisking until smooth. Gradually αdd the chicken stock. Bring to α light simmer and whisk in the kosher salt, garlic salt, and pepper. Keep αt α light simmer until the mixture hαs thickened slightly, 5 to 7 minutes.
  4. If you'd like to use cheeses and bαcon as α garnish, reserve 1/4 cup of each. Stir in the remaining cheeses, remaining bαcon, and the sour cream. Remove the pot from the heαt. Scoop potαto chunks into the pαn, breaking them into small pieces or leaving them chunky, depending on your preference. Serve hot, topped with your favorite garnishes, like cheese, bαcon, and chives.

 

Vegetarian Baked Potato Soup

We have options for all dietary preferences when it comes to potato soup. (AllisonAllspice) gives us an indulgent vegetarian recipe that is quick and easy to make

Ingredients

  • 1 medium yellow onion, diced
  • Splash olive oil
  • 4 garlic cloves, minced
  • ½ tsp each: salt and black pepper
  • ¼ tsp dried thyme
  • ¼ cup all-purpose flour
  • 3 cups vegetable broth
  • 3 large baked potatoes (leftovers or batch prepped)
  • ½ cup each: half and half and sour cream
  • 1 cup shredded cheddar cheese, divided
  • Smoked paprika, for garnish

Instructions

  1. In a large pot or Dutch oven, sauté the onion in a splash of olive oil over medium heat until soft and translucent, about 5 minutes.
  2. Add garlic, salt, pepper, and thyme. Sauté 1 more minute.
  3. Whisk flour into the broth and stir into the pot. Chop baked potatoes into chunks, then coarsely mash. Mix into the pot and bring the soup to a boil. Let simmer for 1 minute.
  4. Stir in sour cream, half and half, and half of the cheese. Stir until the cheese melts and the soup is heated through. Don't bring back to a rapid boil because it can curdle the dairy.
  5. Serve topped with remaining cheese and smoked paprika.

 

Slow Cooker Broccoli Cheddar Potato Soup

This recipe from (BakedByRachel) is a definite crowd-pleaser. Using a slow cooker, this recipe takes the word 'simple' to a whole new level. Place your ingredients in the crockpot, head out for the day, and come home to a delicious meal!

Ingredients

  • 1 cup carrots chopped
  • ½ cup celery chopped
  • 1 ¼ cup yellow onion chopped
  • 4 cloves garlic minced
  • 3 ½ cups potatoes peeled and cubed into small pieces
  • 4 cups broccoli florets
  • 1 ½ tsp dried thyme
  • 1 ½ tsp ground white or black pepper
  • 2 ½ tsp salt
  • 4 ½ cups chicken broth
  • 1 ½ cups heavy cream
  • ½ cup all-purpose flour
  • 8 oz Colby cheddar cheese freshly shredded

Instructions

  1. Prepare vegetables as directed in the ingredient list. Add all prepare vegetables, seasoning, and brother to the bowl of a 6-quart slow cooker. Cover and cook on high for 4 hours.
  2. When initial cook time is up, in small batches, sprinkle shredded cheese over warm sop. Stir gently to distribute and melt
  3. Whisk together heavy cream and flour. Pour into slow cooker. Stir gently to combine. Return lid and continue cooking for an additional 30-45 minutes.
  4. Serve warm.

 

Leftover Ham and Potato Soup

There’s truly nothing better than using up those leftovers that have been taking up too much space in your fridge. (TheLifeJolie) has the perfect recipe to use up extra ham and create the creamiest, savory soup.

Ingredients

  • 4 Tablespoons salted butter, divided
  • 2 cups leftover ham, diced
  • 1 cup onion, diced
  • 3-4 Tablespoons flour
  • 2 cups chicken stock
  • 2 cups of milk
  • 4 cups potatoes, peeled and diced
  • 1 cup sharp cheddar cheese, shredded + extra for topping
  • 1/2 cup Greek yogurt
  • Kosher salt, to taste
  • Black pepper, to taste
  • Chopped green onions, for garnish (optional)

Instructions

  1. Melt 2 Tablespoons of butter in a Dutch oven over medium-high heat.
  2. Add ham to the pot and sauté until golden brown stirring frequently, about 5 minutes. Remove from the pan.
  3. Add the remaining 2 Tablespoons butter and melt.
  4. Add onions and sauté stirring periodically to soften about 3-4 minutes.
  5. Sprinkle flour onto the onions and stir to fully coat.
  6. Add chicken stock, milk, and potatoes and bring to a boil then reduce to medium-low heat and simmer for 15 minutes. It will thicken a bit during this time.
  7. Add Greek yogurt and cheese and use an immersion blender to puree the soup until it's partially blended (so there are still some chunks of potato but it's also thicker).
  8. Add 1 1/2 cups of diced ham into the soup.
  9. Taste for seasoning and add salt and pepper to taste.
  10. Serve topped with remaining diced ham, extra cheese, and chopped green onions.

 

We hope you’re able to add a new favorite to the dinner menu or simply try something new with these recipes that we love. If you have any questions or more delicious recipes you would like to share with us, give us a shout at marketing@duluthpack.com!

Happy cooking, friends!