It’s creamy, a little tangy, and just spicy enough to keep you coming back for more. Best of all, this Chili Crisp Dip needs only a a few ingredients and takes only 5 minutes to make!

The Story Behind the Recipe

I dreamed up this spicy dip recipe when I was whipping up a batch of caramelized onion chip dip. I had caramelized the onions and whipped them into the cream cheese base, but I felt like something was missing. So I popped my head in the fridge and pondered the potential ingredients in front of me.

Soy sauce? Maybe. Worcestershire? Hmm. Chili crisp? That would be an interesting twist!

Ultimately, I didn’t want anything with heat, so I added a bit of soy sauce, and it was exactly what the dip needed (I should probably share that recipe soon, too!) But I couldn’t get the idea of a chili crisp version of this dip out of my mind. So I started experimenting.

I realized pretty early on that with the strong flavors that chili crisp brings … chili oil, chili peppers, onion, garlic, and peppercorns … that there was really not much need for anything else to deliver the flavor in this chili crisp dip. So I pared it down to the creamy base ingredients + a bit of garlic powder + chili crisp. And when I say this dip has been a huge hit in my house, I’m not exaggerating. New fave for sure.

Why You’ll Love Chili Crisp Dip

This is just about the easiest way to get a homemade chip dip on the table! It’s reminiscent of French onion dip, but without having to chop or caramelize the onions. We’re talking 5 minutes effort!

Aside from the addicting flavor, the heat in this spicy chip dip is the main draw, I think. Spicy chili crisp in a cooling cream cheese base balances the heat just enough to make this chili crisp dip supremely edible … but with just enough heat to keep you coming back for more.

Ingredients

• Cream cheese – You’ll want one block, softened so that it blends well with the other ingredients.
• Sour cream – You can sub in plain Greek yogurt if you prefer.
• Mayo – Adds more flavor and contributes to the creamy texture.
• Chili crisp – Grab your favorite brand! I like Trader Joe’s version, but recently I picked up a giant jar of chili crisp at Costco and it was great (and super affordable). You’ll want 3-4 tablespoons, plus more to drizzle on top.
• Garlic powder – For just a bit of extra garlic flavor. You can grate in a small clove of fresh garlic instead, if you prefer.
• Salt – To highlight and enhance all of the flavors. Not a lot, though. If you use ruffled potato chips for dipping like I do, they bring a good amount of salt too.

Adaptation/Variation

• Vegan Chili Crisp Dip: Sub in vegan cream cheese, vegan sour cream, and vegan mayo.

Tips for Success

• Chili Crisp was originally a condiment served at Chinese restaurants. It can be found in the Asian section of most well-stocked grocery stores.
• For even better flavor, refrigerate your chili crisp dip for 2 hours, or up to 48 hours, before serving. This gives the flavors a chance to meld together for even more deliciousness.

I hope this Chili Crisp Dip finds its way onto the table of your next party or game-day spread! This spicy dip is super easy, a total crowd-pleaser, and is just utterly delicious all around.

More Easy Dip Recipes

• 4-Ingredient Guacamole
• Fruit Dip (with Marshmallow Creme)
• Loaded Roasted Red Pepper Hummus
• Simple & Easy Hummus
• Cauliflower Queso

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Spicy Chili Crisp Dip Recipe

Cream cheese + sour cream + chili crisp is a total revelation! This simple, easy dip is spicy, creamy, and takes only 5 minutes to make.

Keyword chili crisp dip, chili crisp recipe, spicy chip dip, spicy dip

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 6

Calories 254kcal

Author Kare

Ingredients

• 8 ounces cream cheese 1 block, softened
• 2/3 cup sour cream can sub plain Greek yogurt
• 1/4 cup mayonnaise
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 3-4 tablespoons chili crisp plus more for drizzling on top

Instructions

• Place the cream cheese, sour cream, mayo, garlic powder, and salt in a medium bowl. Using a hand mixer, combine the ingredients tighter until smooth, scraping down the sides as needed, 1-2 minutes.
• Stir in 3 tablespoons of chili crisp. Taste and add the additional tablespoon of chili crisp if you'd like more flavor and/or heat.
• Drizzle with extra chili crisp and serve immediately (ruffled potato chips are my fave for dipping!), or chill for up to 2 days (1-2 hours of chill time helps to intensify the flavors, so I recommend that if possible).

Notes

Store in the fridge in an airtight container for up to 4 days. I don’t recommend freezing this chili dip. 

Nutrition

Calories: 254kcal | Carbohydrates: 5g | Protein: 3g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 57mg | Sodium: 480mg | Potassium: 114mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 724IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 0.2mg

The post Spicy Chili Crisp Dip Recipe appeared first on Kitchen Treaty.

You’ll love creamy lemon vinaigrette with all the veggies. And you’ll love making it, too! No blender or special equipment needed – just grab a mason jar or a small bowl and a whisk and your dressing’s made.

Table of Contents

• What is Creamy Vinaigrette?
• Why You’ll Love this Creamy Lemon Vinaigrette
• Ingredient Info
• How to Make Creamy Vinaigrette
• Ideas for Serving Creamy Vinaigrette Dressing
• More Salad Dressing Recipes

What is Creamy Vinaigrette?

Just like it sounds, creamy vinaigrette is simply a vinaigrette dressing with a creamy ingredient added and mixed in until it emulsifies, creating a lusciously creamy dressing.

I like sour cream for its thick and rich creaminess and a little big of tangy flavor, but you can also use a small amount of mayo, unsweetened Greek yogurt, or even a drizzle of heavy cream.

Why You’ll Love this Creamy Lemon Vinaigrette

• Whips up in 5 minutes or less
• Tastes so much better than store-bought
• Versatile dressing that can dress up everything from green salads to pasta salads to crudite platters and so much more.

Ingredient Info

• Olive oil: Most all of my salad dressings use extra virgin olive oil. The higher quality the better, but honestly budget-friendly olive oil is delicious too.
• Lemon juice: For bright flavor that contrasts so well with the creamy component of this vinaigrette.
• White wine vinegar: Zingy acidic flavor for the win! White balsamic is great, too. 
• Sour cream: I add quite a bit of sour cream to this creamy salad dressing recipe because if I’m going for a creamy vinaigrette, I want it to be creamy!  
• Honey: Adds sweetness that helps balance the acids, plus honey helps creamy vinaigrette emulsify.
• Salt & pepper: Fine grain sea salt and freshly ground black pepper are a must!

How to Make Creamy Vinaigrette

It’s so easy to make this creamy salad dressing. My favorite method for making vinaigrettes is the mason jar method. Just add all of the ingredients in the mason jar, screw on the lid, and shake. Plus, you now have a container to store any leftovers in. Score!

You can also use a small bowl and a whisk to mix the ingredients. Or, if you’re planning to dress an entire salad with your creamy lemon vinaigrette, you can actually mix it together right in your large salad bowl, then add your salad ingredients and toss. So easy!

To make sure it’s perfect, dip a lettuce leaf into the vinaigrette to taste test it. Then, you can add more salt and pepper and adjust any ingredients if you prefer.

Ideas for Serving Creamy Vinaigrette Dressing

• Dress a green salad with it
• Toss with pasta and veggies for a simple pasta salad
• Drizzle over asparagus
• Enjoy as a dip for artichokes
• Add a bit to sandwiches or wraps – it’s the perfect condiment!

More Salad Dressing Recipes

• How to Make a Basic Vinaigrette: Learn the exact ratio for perfect vinaigrette every time plus a ton of variations. 
• Honey Mustard: Love that sweet and savory thing going on!
• Lemon Thyme Vinaigrette: This vinaigrette is so bright and zingy!
• Thousand Island Dressing: Make your own Thousand Island at home and you might never go back to store-bought again!

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Creamy Vinaigrette Recipe

This versatile vinaigrette is rich, creamy, and bright with lemony flavor. I love it on simple green salads and served up with veggie platters!

Course Salad

Keyword salad, salad dressing

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 6

Calories 141kcal

Author Kare

Ingredients

• 1/3 cup extra virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons white wine vinegar
• 1/3 cup sour cream
• 2 teaspoons honey
• 1/2 teaspoon fine-grain sea salt
• freshly ground black pepper to taste

Instructions

• Place ingredients into a small bowl or a mason jar. If you're using a bowl, whisk together vigorously until combined. If you're using a mason jar, twist the lid on the jar and shake well until emulsified.  
• Taste and add more salt and pepper if desired.

Notes

Storage:

Keep in an airtight container in the refrigerator for up to a week. The ingredients may separate in the fridge, so give it a good shake to mix it all back up. 

Vegan Option:

Use vegan sour cream and substitute agave syrup or pure maple syrup for the honey. 

Nutrition

Calories: 141kcal | Carbohydrates: 3g | Protein: 0.3g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 8mg | Sodium: 199mg | Potassium: 24mg | Fiber: 0.02g | Sugar: 2g | Vitamin A: 80IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 0.1mg

The post Creamy Vinaigrette Recipe appeared first on Kitchen Treaty.

Honeynut squash is like a baby butternut – at barely two pounds each, you can hold them comfortably in the palm of your hand. Honeynut squash’s petite size makes it perfect for roasted squash for just one or two. And, after familiarizing myself with this this sweet and velvety squash, I knew I had to make a twice-baked version, because those half shells make for perfect individual portions.

This Twice-Baked Honeynut Squash is perfect for your Thanksgiving table (or anytime!) With sour cream and chives or scallions, it takes its cue from classic twice-baked potatoes. The tangy sour cream pairs perfectly with the ultra-creamy, mild and sweet squash. A bit of white pepper lends a hint of heat but without the black speckles. And the panko breadcrumb topping gives a satisfying buttery crunch to the whole situation.

Plus, the presentation is just cute!

Okay, so here’s where I go into annoying teaser mode. I’ve been working on a HUGE new project that I am super, duper excited about. I created this recipe awhile ago for that project, but darnit, I just can’t bring myself to wait for it to be ready before I share this recipe on Kitchen Treaty. Thanksgiving is this week, after all – and I needed to share it now. (No, it’s not a cookbook! But it is going to be awesome. A little weird. But a lot awesome.)

So back to Twice-Baked Honeynut Squash. Here’s what we’ve got:

Twice-Baked Honeynut Squash Ingredients

• Honeynut squash in all its gloriousness: Four of them! Even though you only end up with five or six half-shells once the filling cooks down.
• Sour cream: Because every twice-baked and stuffed situation needs sour cream! Feel free to sub in a vegan version if you prefer.
• Chives or chopped scallions
• Kosher salt and ground white pepper
• Panko bread crumbs: For the irresistible topping
• Olive oil (for roasting the squash) and butter (for the panko topping)

How to Make Twice-Baked Honeynut Squash

First, you roast up your honeynut squash. Then, you scoop out the squash, leaving enough around the edge of your shell so that the cooked shell holds up. Mix the squash with your sour cream, chives, salt, and pepper – so simple! – then stuff your squash shells and top with your buttery panko. Bake some more until the breadcrumbs are golden, arrange on a platter with some pretty herbs, and dive in!

Honeynut squash is still a little hard to find. I’ve seen it at my local Sprouts Market and Whole Foods. My advice is, if you see it, grab it! You never know when you see it again and trust me when I say it is worth it.

Honeynut squash is still a little hard to find. I’ve seen it at my local Sprouts Market and Whole Foods. My advice is, if you see it, grab it! You never know when you see it again and trust me when I say it is worth it.

Here’s the full, printable recipe!

More stuffed squash recipes from Kitchen Treaty

Wild Rice & Lentil Stuffed Delicata Squash

White Pizza Stuffed Zucchini Boats

Thai Peanut Spaghetti Squash Boats (with chicken or tofu)

Chili Cheese Stuffed Spaghetti Squash

White Pizza Stuffed Spaghetti Squash

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Twice-Baked Honeynut Squash

Petite honeynut squash – a smaller, sweeter, smoother knockoff of butternut – whipped smooth, served up in its own shell, and topped off with buttery panko breadcrumbs. Can't beat the flavor OR the presentation!

Course Side Dish

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 5

Calories 133kcal

Author Kare

Ingredients

• 4 each honeynut squash about 2 pounds each
• 2 tablespoons olive oil
• 1/2 + 1/8 teaspoon kosher salt divided
• 1/3 cup sour cream or vegan sour cream
• 3 tablespoons minced chives plus a few extra for garnish; can substitute minced scallions
• 1/4 teaspoon ground white pepper can substitute normal black pepper but there will be specks
• 1/4 cup panko breadcrumbs
• 2 tablespoons unsalted butter, melted or vegan butter

Instructions

• Preheat oven to 400 degrees Fahrenheit and set out a large rimmed baking sheet.

Half and seed your honeynut squash

• Leaving as much of the squash as possible (very important so you have enough "boat" to stuff), lay squashes on their sides and with a sharp, heavy knife, carefully trim off the stem and the bottom ends.
• Set the squash on its now-flat bottom end and cut the squash in half vertically.
• Use a spoon to scoop out the seeds. Discard seeds.

Roast honeynut squash halves

• Place squash halves cut-side-up on your baking sheet. Brush the cut sides of the honeynut squash with olive oil and sprinkle the halves with a pinch of kosher salt. Flip them over so that they are now cut-side down.
• Roast until the squash can be easily pierced with a fork but isn't too mushy, about 25 minutes.
• Remove squash from the oven and let cool until it can be handled, about 30 minutes.

Prepare the filling & topping

• Once the squash is cool enough to be handled, use a spoon to scoop out the insides of the squash, leaving about a 1/4 inch border of squash to help keep the shells sturdy. Set the shells upright to prepare for the filling.
• Add the cooked squash to a bowl along with the sour cream, chives or scallions, 1/2 teaspoon kosher salt, and white pepper. Combine well with a fork or, if you prefer a smoother filling, you can use a hand mixer. Taste and add more salt and pepper if desired. I use about 3/4 teaspoon salt in the filling but like to call for less in my recipes because tastes differ.
• Spoon the filling into the shells. You will find that you don't have enough filling to fill all the shells. I usually end up with enough for about five, use my five prettiest shells, and discard the rest.
• In a small bowl, mix the panko breadcrumbs with the melted butter and 1/8 teaspoon salt.
• Using a spoon or your clean hands, top the filled squash halves with the breadcrumb mixture.

Bake again!

• Return honeynut squash to the oven and bake for about 15 more minutes, until the filling is heated through and the breadcrumbs are golden brown.

Garnish and serve

• To serve, I like to arrange my squash on a platter with some herbs (like a few snipped sage leaves) or greens (such as arugula) tucked here and there. Garnish honeynut halves with additional chopped chives or scallions (something I forgot in my pics but recommend!)

Notes

Adapted from Martha Stewart’s Twice-Baked Butternut Squash recipe

Nutrition

Calories: 133kcal | Carbohydrates: 3g | Protein: 1g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 354mg | Potassium: 35mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 399IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 0.2mg

The post Twice-Baked Honeynut Squash appeared first on Kitchen Treaty.

Okay, but. Here’s the thing. Slow cookers, in all their gloriousness, have totally transformed how I make mashed potatoes. With the Crock Pot, they are so much easier to make! I LOVE SLOW COOKERS!

I think it’s out of my system now. But seriously – I never knew mashed potatoes could be so easy. I mean, they weren’t that tough before, but I hated all that peeling and the inevitable boiling-over that would happen on the stove.

With the Crock Pot, you cut up potatoes, add a little liquid and butter, and then let them cook. A little time with the masher along with some milk or cream and you’re good to go. I love how this method makes mashed potatoes practically effortless for big holiday dinners – one less thing to have to worry about come crunch time.

I posted this recipe for Unbelievably Easy Crock Pot Garlic Mashed Potatoes last year, and since then, I’ve been playing around with different potatoes and flavors. For this version, I decided to go whole hog. Without the hog. Unless you want the hog in which case you can add bacon to your serving – otherwise, they’re vegetarian.

These mashed potatoes are delicious without the gravy, but if you want to go extra-hog, try them with my vegetarian gravy recipe! It’s insanely good.

Oh, Crock Pot. I’ll never stop loving you. (((Hug))).

Ouch. Hot.

(more…)

The post Slow Cooker Loaded Mashed Potatoes (with Optional Bacon) appeared first on Kitchen Treaty.

This veggie-filled enchilada pasta bake is – you guessed it – made with loads of veggies. In fact, there are about as many veggies in there as there is pasta. Maybe even a little more.

And. And! The pasta is whole wheat.

But don’t worry. It’s definitely not rabbit food. This stuff is smothered in cheddar cheese and baked to bubbly perfection, so we’ve got that. The carnivores can even get their own dish with ground beef added to the mix.

Me, I’m good with the hearty veggies – bell peppers, zucchini, and spinach – along with a confetti of black beans. A little sour cream adds just a bit of creaminess and tang to the spicy enchilada sauce, added with a generous touch to guarantee pure sauciness in every bite. Saucy is good. No dry casseroles here.

It’s worth noting that when I first started developing this recipe, I made the enchilada sauce from scratch. But ultimately, I felt like it just made the recipe too fussy – too many ingredients, too many steps. So I say, go with a good prepared enchilada sauce – but if you’re feeling ambitious, go ahead and make your own! It’s a pretty forgiving recipe that way.

On top of all that sauce and pasta and veggies, there’s a nice layer of glorious melty cheddar. And olives! Black olives. You’ve got to have the olives. Man, I love olives.

I’m kind of proud of this one, I’ve gotta say. It’s a very, very nice way to eat your vegetables, be it Cinco de Mayo or any other day of the year.

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Veggie Enchilada Pasta Bake

Packed with veggies and made with whole wheat penne, this saucy vegetarian baked pasta packs a little less guilt than your average comfort food casserole. If you’ve got meat-eaters coming to the table, it’s easy to bake two versions: one with ground beef, one without. I’ve included instructions for cooking it both ways.

Prep Time 25 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 6 -8 servings

Author Kare

Ingredients

• 8 ounces whole wheat penne pasta
• 2 tablespoons olive oil
• 1 medium onion diced (about 2 cups)
• 1 medium green bell pepper cut into 1-inch strips
• 1 medium red bell pepper cut into 1-inch strips
• 2 medium zucchini halved and sliced (about 2 cups)
• 4 cups baby spinach
• 1 teaspoon kosher salt
• 1 can black beans drained and rinsed
• 1 28-ounce can enchilada sauce (I like a hotter version, but mild works just fine too)
• 1/2 cup sour cream I use low fat, plus more for topping if desired
• 2 cups shredded cheddar cheese 8 ounces
• 1/2 cup black olives halved
• 3 green onions scallions, diced

If adding ground beef to half:

• 1/2 pound lean ground beef cooked, crumbled, and drained

Instructions

• Preheat oven to 350 degrees Fahrenheit.
• Cook pasta, according to package instructions, until just al dente. Drain and set aside.
• Add olive oil to a large pot over medium heat. Select a pot that will be large enough for mixing the veggies, pasta and sauce later on. Add the onion, bell peppers, and zucchini. Saute until softened, about 6 minutes. Add baby spinach and saute, stirring frequently, until wilted, about 2 minutes. Add salt and stir.
• In a medium bowl, whisk together the enchilada sauce and the sour cream.

If making an all-veggie version:

• Add the black beans, sauce, and cooked pasta to the sauteed veggies. Toss gently to distribute. Pour veggie and pasta mixture into a 9-inch x 13-inch baking pan. Sprinkle with cheddar cheese and dot with halved olives. Continue to “Bake” step.

If making a half veggie, half ground beef version:

• Cook ground beef in a medium saute pan over medium heat until no longer pink. Drain.
• Add the black beans, sauce, and cooked pasta to the sauteed veggies. Toss gently to distribute. Transfer 5 cups of the pasta mixture to an 8-inch by 8-inch baking dish and set aside. Add the hamburger to the remaining pasta mixture, mix gently, and pour into another 8-inch by 8-inch baking dish. Sprinkle each with cheddar cheese. Dot with halved olives (my resident carnivore isn’t fond of olives, so I put ’em all on mine and leave his plain. Great way to tell the meaty dish from the veggie dish, too). Continue to “Bake” step.

Bake:

• Bake for 25-30 minutes until heated through, bubbling, and the cheese has melted.
• Sprinkle green onions over the top. Serve with sour cream for topping, if desired.

The post Veggie Enchilada Pasta Bake appeared first on Kitchen Treaty.

Most baked ziti recipes call for ground beef or crumbled sausage, but you know what? I’m going to argue that it’s just not needed. Superfluous, even.

When you start with a great Italian tomato sauce, layer it with al dente pasta and four different cheeses – melty  provolone and mozzarella along with creamy gorgonzola and salty parmesan – then add sour cream and mushrooms, well … you have baked vegetarian ziti perfection right there.

This recipe is, however, super-easy to adapt for meat eaters, if you really insist. Use a pasta sauce that already includes meat, or cook up two separate versions, layering some browned ground beef or sausage in the middle of one of them for the carnivores.

Oh, and obviously you can leave the mushrooms out too, if you’re not too into them. Still perfectly delicious. I promise.

However you slice – well, really, scoop – it, it’ll make you feel all warm and fuzzy just like comfort food is supposed to.

The perfect freezer recipe

This recipe freezes beautifully. You can make it up to the point of baking, freeze, thaw, then follow directions to bake. I also like to scoop individual leftover servings into Ziploc bags and freeze. Then I just pull it out, stick the frozen block on a plate, and microwave it on high for about three minutes. Instant lunch, and it tastes like it just came out of the oven. Gotta love it.

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Vegetarian Baked Ziti

This baked ziti boasts four different cheeses, making it comfort food at its very finest. Mozzarella, parmesan, provolone, and creamy Gorgonzola team up with rich Italian tomato sauce, tangy sour cream, sauteed mushrooms, and perfectly al dente pasta. When a pan of this is bubbling in the oven, you know life is about to get really, really good.

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Author Kare

Ingredients

• 1/2 pound dry rigatoni or penne pasta
• 1 tablespoon olive oil
• 1 cup white button mushrooms sliced
• 2 cups tomato-based pasta sauce my go-to for this recipe is my beloved Italian Tomato Sauce
• 3 ounces provolone cheese sliced
• 3/4 cup sour cream
• 1/2 cup Gorgonzola cheese crumbled
• 4 ounces mozzarella cheese shredded (about 1 1/2 cups)
• 1/4 cup Parmesan cheese grated

Instructions

• Preheat the oven to 350 degrees.
• Bring a large pot of water to a boil. Add a generous pinch of salt, then add pasta. Cook until barely al dente, about 8 minutes, or about 2/3 of the time recommended on the pasta package directions. Drain.
• In a large skillet over medium heat, saute the mushrooms in olive oil until softened, about 6-7 minutes. Add the tomato sauce and bring to a boil. Turn the heat to low and simmer about 15 minutes.
• In an 8″ x 8″ dish, layer half the cooked pasta, then half the tomato sauce. Cover with the provolone slices. Add the sour cream in spoonfuls, then carefully spread into a thin layer. Top with the Gorgonzola cheese. Add the remaining pasta, then the mozzarella cheese. Spread the rest of the pasta sauce over the top, and finally top with the Parmesan cheese.
• Cook for 30 minutes or until the cheese is bubbly.

The post Vegetarian Baked Ziti appeared first on Kitchen Treaty.

I love, too, that it’s a very budget-friendly meal, and it comes together quickly – ideal for those busy weeknights.

It’s a soup that makes everyone in your house happy, too. Just ladle it into bowls and bring it to a table set with assorted toppings so everyone can load up their very own bowl of Baked Potato Soup. Snipped chives, cheddar cheese, a pat of butter, bacon for my resident carnivore … yum.

More Potato Soup Recipes

• Creamy Vegetarian Potato Soup – super easy with a short list of ingredients. Frugal and SO GOOD!
• We love this Potato-Kale Soup with fennel seed and sausage for the meat-eaters’ portions.

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Baked Potato Soup (with optional bacon)

Potatoes, onions and celery bubble to perfection and then a splash of milk and a dollop of sour cream bring it to perfect baked potato goodness. Serve with assorted toppings like chives, cheddar cheese, and bacon so everyone can happily load their own.

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 4 -5 servings

Author Kare

Ingredients

• 5 cups diced potatoes about five medium
• 1 1/2 cups diced onion
• 1/2 cup diced celery
• 3 cups water
• 3/4 cup sour cream
• 1/2 cup milk
• 4 tablespoons butter
• 1 teaspoon salt
• Ground black pepper
• Assorted toppings such as cheddar cheese butter, green onions, chives, and/or bacon

Instructions

• In a large saucepan over medium heat, add the potatoes, onion, celery and water. Bring to a boil then lower the heat and keep it at a simmer. Simmer uncovered 20 – 30 minutes, until the potatoes mash easily.
• Carefully press a potato masher through the soup until most of the potatoes are broken up.
• Add the sour cream, milk, butter, salt, and black pepper. Return the soup to a simmer and cook for about five minutes. Taste and add additional salt and pepper if needed.
• Serve with cheddar cheese, butter, green onions, chives, bacon, and any other favorite baked potato toppings.

The post Loaded Baked Potato Soup appeared first on Kitchen Treaty.