All the flavors of loaded baked potato you love is packed into this creamy and easy to make loaded potato soup. Enjoy it on a chilly day, or just because.
I don’t know about ya’ll, but I just LOVE creamy, hearty, soups. I especially love them in the winter, when it’s dreary and cold. That’s exactly what it’s been here in San Antonio for the past few days too. OK, so cold to me (and fellow southerners) is anything under 40–and it was 34 as I wrote this post. We even had some *gasp* freezing rain. Sorry to my readers further up North where it truly gets cold, but seriously, I needed this soup to warm up my body and soul.
You know what else I love? My new, shiny dutch oven. My mom actually “bought” it for me for my birthday back in July, but I just now got around to ordering it. Can you believe this is the very first time I’ve used it??
I LOVE this dutch oven. It’s enamel coated cast iron and I absolutely love cooking with cast iron. With this baby I get the benefit of cooking with cast iron, with the added bonus of non stick! Plus it’s about half the price of those expensive Le Cruset (although they are drool worth).
I guess what I’m sayin’ is that I may just have a new favorite kitchen tool. I might seriously run away with it–somewhere warmer. Until summertime, then we can travel further North 😉
Ok so now that the truth is out, let’s get back to the topic
This loaded potato soup really hit the spot! The best part was, it was pretty simple to make. Ok, so it’s not exactly the skinniest loaded potato soup recipe out there, but why else would I include the word loaded in the title. You were warned.
By the way, I do not puree mine with an immersion blender, nor do I put it in the food processor. I just cut my potatoes really small–I like the soup to be chunkier anyway. If you like a really smooth loaded potato soup, you can use the immersion blender or food processor. Just a word to the wise about using a food processor though–do it in very small batches or you will have a huge mess on your hands!
Speaking from experience, of course.
- 5 slices of bacon
- 6 tbsp butter
- 1/3 cup flour
- 1 1/2 cups chicken broth
- 2 cups milk
- 1 cup heavy cream, (half and half works too)
- 4-5 medium potatoes, , peeled and FINELY diced
- 1/2 medium onion, , diced
- 1/2 cup sour cream
- 1/2 cup grated cheese, (I used white cheddar)
- salt and pepper to taste
- Cajun seasoning to taste
- grated cheese, , sourcream, chives for garnish
- Cook bacon and drain off most of the grease, crumble and set aside.
- In a large pot, melt butter. Whisk in flour and cook for about 1-2 minutes until golden.
- Slowly add in chicken broth, whisking constantly to remove any lumps.
- Add in milk and cream and cook, stirring constantly until slightly thickened.
- Add in potatoes, onions and seasonings. Bring mixture to a boil, reduce heat and simmer covered until potatoes are cooked through (about 10 minutes)
- Remove from heat. Stir in sour cream cream, cheese and bacon, reserving some for garnish.
- Serve hot.
- Top with extra cheese, sour cream, chives and bacon.
- If soup gets too thick, thin with extra chicken broth
If you like a smooth soup, before adding in the sour cream and cheese, add small amounts of soup to an immersion blender.
Nutrition InformationServing Size 1 grams
Amount Per Serving Unsaturated Fat 0g
Check out these other yummy soup recipes: