I love soup weather, don’t you? Soup is that hot comfort food that warms you inside to your core when you come in from the cold and it’s so satisfying. I don’t think I’ve met a soup I didn’t like. This week I’ve been in the mood for some Loaded Potato Soup. Thick, creamy, hearty and loaded with potatoes. Just the way I like it.
I also like potato soup that’s full of flavor and that’s just what this soup has….flavor!! I start this soup by adding butter, onions and minced garlic to a dutch oven. and cooking them for 4 to 5 minutes until the onions are tender. Then I add some potatoes that are cut into chunks.
I add some flour for thickening and some salt and pepper. I cook it for three minutes until the flour has time to cook out, then I add the potatoes and chicken broth. I cook the soup until the potatoes are tender and remove the soup from the heat. I mash about half of the potatoes, leaving the other half in chunks. Then I return the soup to the heat and add some milk and cream, heating it for a couple of minutes until it’s perfect, hot and creamy.
At this point, the soup has lots of flavor, but I don’t stop there. I serve it up hot with shredded cheese, bacon bits and green onion pieces. Now aren’t you in the mood for a big bowl of Loaded Potato Soup?
What’s your favorite soup?
- 6-7 slices of bacon, cooked and crumbled
- 6 tablespoons butter or bacon fat
- 1 tablespoon minced garlic, from a jar
- 1 medium yellow onion, diced
- 3 tablespoons flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 can chicken broth, 14 ounces each
- 3 pounds of russet potatoes, diced into chunks
- 1/2 milk
- 1/2 cup heavy whipping cream
- Additional salt and pepper to taste
- Shredded cheddar cheese for topping
- Chopped green onion stems for topping
- Garnish with the crumbled bacon
- Melt butter (or bacon fat) in a large dutch oven or pot. Add the onions and garlic and cook over medium heat for about 5 minutes until the onions become translucent and tender.
- Add salt, pepper and flour and whisk over medium heat for about 2-3 minutes, until the flour has time to cook out. Add chicken broth and potatoes. Cook over medium heat until potatoes are tender, about 35-40 Minutes. Remove from heat.
- Using a potato masher, mash about one half of the potatoes, leaving the other half in soft chunks. Add the cream and milk. Cook over medium heat for about 2 minutes, stirring constantly. Remove from heat. Soup should be a medium consistency. If you prefer thinner soup, add a tiny bit of milk.
- Garnish top with cheese, onions and bacon and serve.
- Once soup is refrigerated it will become thick. Add a tiny bit of milk and reheat.