How to Prepare Creamy Baked Potato Soup Without Sour Cream

Looking for a delicious and creamy baked potato soup that doesn't require sour cream? This recipe combines rich, smothering flavors with alternative ingredients to create a perfect comfort food dish. Follow this simple step-by-step guide to make a savory soup that caters to both dietary restrictions and delicious tastes.

Ingredients

4 large russet potatoes, baked and cooled 4 cups chicken or vegetable broth 1 cup milk or a non-dairy alternative like almond or oat milk 1/2 cup cream cheese or a dairy-free cream cheese 1 cup shredded cheese (cheddar or a non-dairy cheese) 1/2 cup chopped green onions, plus more for garnish 1/2 teaspoon garlic powder 1/2 teaspoon onion powder Salt and pepper to taste Optional toppings: crispy bacon, additional cheese, chives

Preparation Steps

Step 1: Prepare the Potatoes

Bake the russet potatoes at 400°F (200°C) for about 45-60 minutes, or until tender. Let them cool slightly, then scoop the flesh into a large pot and discard the skins.

Step 2: Cook the Base

In the pot with the potato flesh, add the chicken or vegetable broth and bring to a simmer over medium heat.

Step 3: Blend the Soup

Use an immersion blender to puree the mixture until smooth. If you don’t have an immersion blender, transfer the soup to a regular blender in batches.

Step 4: Add Creaminess

Stir in the milk and cream cheese until fully incorporated and smooth. Heat through but do not boil.

Step 5: Season and Add Flavor

Mix in the shredded cheese, chopped green onions, garlic powder, onion powder, salt, and pepper. Stir until the cheese melts and the soup is heated through.

Step 6: Serve

Ladle the soup into bowls and top with your choice of toppings such as crispy bacon, extra cheese, and chives. Garnish with additional green onions, if desired.

Tips for Perfect Creamy Baked Potato Soup

For a thicker soup: Add more cream cheese or reduce the amount of broth. If you prefer a vegan version: Use plant-based milk and cream cheese and omit any animal-based toppings.

Traditional Baked Potato Soup Recipe

Deriving inspiration from the classic recipe, here’s an adaptation that focuses on key elements and alternatives:

Ingredients

3 pounds starchy baking potatoes, scrubbed clean 1 tablespoon butter or margarine 1 1/2 cups onions, finely chopped 2 tablespoons fresh garlic, minced 1 can (14 1/2-ounce size) chicken broth 3 cups low-fat milk or whole milk 1 teaspoon salt, to taste 1/4 teaspoon black pepper, to taste Toppings (optional): Shredded Colby cheese, garnish Crisp bacon, garnish Chopped scallions, garnish

Prepare the Oven and Potatoes

Preheat the oven to 400 degrees F (200°C). Poke the potatoes several times with a fork and bake for 1 hour or until they are tender when pierced. Let them cool slightly until you can touch them without burning your fingers, then peel the potatoes.

Cook the Mashed Potatoes

Melt butter in a large stockpot over medium-low heat. Add chopped onions and garlic, cover, and let them cook until soft (about 10 minutes). Add 2/3 of the mashed potatoes and mash them using a potato masher right in the pot. Add chicken broth, milk, and season with salt and pepper. Raise the heat slightly to bring the mixture to a low simmer (bubbles under the surface without a full boil), stirring occasionally.

Finish and Garnish

Chop the remaining potatoes into small cubes and add them to the soup. Stir gently and keep heating until the soup is warmed through. Ladle the soup into serving bowls and garnish with any or all of the optional toppings.

Enjoy your creamy baked potato soup, whether you prefer it traditional or with vegan-friendly ingredients! This recipe is not only comforting but also versatile, lending itself to numerous culinary adaptations and dietary needs.