Today I am going to share my recipe for a loaded baked potato soup with you. I know Lala shared her potato soup last week. I’m not trying to steal her thunder. But if you’re not looking for spicy and instead are seeking cheesy awesomeness… I think I have her beat! This is a rich and creamy soup. And, as one would hope, full of potatoes. But you can’t stop there, it’s also filled with lots of veggies! And, as is the reason for the title, it’s topped with all those delicious toppings that make a baked potato fully loaded! Sour cream, cheese, bacon, and chives.
Here’s How I Created My Loaded Baked Potato Soup
I came up with this recipe because I had a whole box of organic potatoes that needed to be used. Well, to be honest, I really wanted my Zuppa Toscana. But, since I didn’t have all of the ingredients I needed – without those chemicals that give me headaches – and, instead I had all those potatoes… I decided to make a potato soup. One that could be made with all organic ingredients for dinner. It turned out great and everyone enjoyed it!
As you might guess, it’s not really made with baked potatoes. It’s called Loaded Baked Potato Soup because of the baked potato toppings! You know all those delicious additions that make a baked potato positively yummy? Well, you can do the same thing with this potato soup. You can top your soup with cheese, sour cream, chives, and bacon to give it that baked potato kick.
This is a delicious soup that each person can make their own. Simply choose what toppings, and how much they’d like, to add to their soup to make it perfect for them.
A Few More Thoughts
If you’d like a vegetarian soup, you can simply leave out the bacon and use vegetable broth instead of the chicken broth. While I haven’t actually tried it myself, I’m pretty sure you could use vegan alternatives in place of the dairy products to make it truly animal friendly.
My loaded baked potato soup is hearty enough to be a meal all on it’s own. However, for those of you who don’t think soup is enough, simply add a slice or two of my whole wheat bread! Voila, even more enjoyable!
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings |
cups
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- 1 cup Celery diced
- 1 large Onion diced (about 2 cups)
- 1/2 cup Butter divided
- 6 cloves garlic minced
- 8 medium Potatoes cubed
- 4 cups Chicken Broth
- 1/4 cup Flour Of course, we use freshly ground whole white wheat!
- 1 cup Milk Goat milk is perfect in this recipe.
- Salt and Pepper to taste
- Cheese shredded
- Sour Cream As a thought, you can use plain yogurt as a substitute
- Chives Some of our family love diced raw onions, instead.
- bacon Vegetarian bacon bits are a good alternative.
Ingredients
Toppings - Optional
|
|
- In a saucepan, cook celery and onion in 1/4 cup butter until onion is translucent, about 5 minutes.
- Stir in garlic, and continue cooking for 1 to 2 minutes.
- Add cubed potatoes, stir.
- Add enough chicken broth to just cover the potatoes.
- Cover and simmer until potatoes are tender, about 10-15 minutes.
- In a separate pan melt remaining butter over medium heat.
- Whisk in flour to make a roux.
- Add milk, stirring constantly, and bring the mixture to a boil, and cook, continuing to stir constantly, until thickened.
- Add the white sauce to the potato mixture, stirring often.
- Continue stirring while heating until it comes to a boil.
- Add salt and pepper, to taste.
- Serve in bowls and top with cheese, sour cream, chives, and bacon if desired.
