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?Print
This delicious Loaded Potato Soup is thick, creamy, hearty and loaded with flavor and potatoes. It’s comforting and will warm you to your core!
- 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.
- Serving Size: 8