Loaded Potato Soup

Monday, June 18, 2012

If you're looking for a quick, easy, filling soup, look no further. When I told Stephen that I was making soup for dinner he gave me a funny look. "Oh, I see, we're going to have a nice summer soup... it's like 90 degrees outside," he replied sarcastically. However, once he had a spoonful he quickly changed his tune :)
We think you'll like this loaded soup just as much as we did!

Loaded Potato Soup
Ingredients
3-4 russet potatoes, cubed
5 c. low-sodium chicken broth
½ c. milk
2 tbsp. butter
2 cloves garlic, minced
⅓ c. cheddar cheese, grated
6 slices bacon, cooked and broken into pieces
2 green onions, diced
½ tsp. salt
½ tsp. ground black pepper
pinch of cayenne pepper

Toppings:
1 green onion, diced
Additional bacon bits
Dollops of sour cream
Grated cheddar

DIRECTIONS:
1. In a large pot melt the butter over medium heat. Add garlic and cook for 1 minute or until it becomes golden brown in color. Add the potatoes and cook for 3-4 minutes. Add chicken broth and milk. Turn heat to mediun-high. Simmer for 30-40 minutes or until potatoes are tender.
2. Add cheese, bacon pieces, green onion and seasonings. Turn heat to low and cook for an additional 5 minutes. 
3. Serve and garnish with desired toppings.
Stephen + Natalie | Makes approximately 4 servings

21 Comments:

  1. OH my heck, woman. Potato soup is one of my all-time favorites, and I crave it all the time! Even in summertime! Next time I make it, I'll definitely have to try out your recipe.

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  2. Looks amazing and this is one of my favorites!

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  3. I never met a potato I didn't like... and this soup is calling my name!

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  4. YUM!!! This looks so nummy! I can't wait to try it.

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  5. This soup looks so good. I have a Blog Hop, and I would love it if you would link this post. You can find it at
    http://www.adornedfromabove.com/2012/06/natural-hair-gel-and-wednesdays-adorned.html
    It is called Wednesdays Adorned From Above Blog Hop.
    I hope to see you there. Have a great Day.
    Debi Bolocofsky
    Adorned From Above

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  6. this is great. I found it via the It's Keeper link up. I have linked in a beef dish. Have a super day.

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  7. I have wanted to feature your recipes but I am finding that COM-Monday isn't linked up in your posts. I hope that you can re-link and link back in the future. Your recipes and pictures are gorgeous. Thanks, jen

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  8. The sprinkle of bacon sold me on this soup... looks fantastic. Thanks for sharing it on foodie friday.

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  9. One of my favorites. Thanks for sharing at Church Supper. Have a blessed week and Happy 4th ~EMM

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  10. My husband saw this and said "YES!" lol. Thanks for sharing on Foodie Friday, I've featured you on this weeks linky http://homemaidsimple.blogspot.com/2012/07/foodie-friday-no-bake-cookies.html

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  11. The picture of your soup looks very thick and creamy, but I don't see anything in the ingredients that would thicken it up like that. Did you add flour to your milk mixture or mash some of the potatoes to get that consistency? Looks delicious and would like to try it!

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    Replies
    1. After 40 minutes or so the potatoes will begin to fall apart and will thicken the soup along with the milk and chicken broth. If you want it nice and smooth you can always use a food processor or immersion blender to purée it! Also think small cubes of potatoes, like no bigger than 1" when your them :)

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  12. This looks very good. I will try it tonight. I had Chili's baked potato soup over the weekend and it was good. It's on their gluten/wheat free menu so I was perplexed by all the copycat recipes on the internet that had the inclusion of flour.

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    1. You can definitely omit the flour especially since there is enough starch from the potatoes to thicken the soup. It's just that most "creamy" soups are made with a roux which calls for flour. Hope that helps- I'd love to know how you like it!

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  13. I would like to substitute red potatoes for the russet potatoes. About how many pounds do you think you used? Thanks, can't wait to try this!

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    1. I'm not sure how many pounds, I would just say double the amount of russets since the reds tend to be a lot smaller... maybe 6-8 depending on their size.

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  14. this is a DANG good recipe.......Thank You so much it was a hit with my whole family :)

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  15. How many cups would you say it made? My husband likes generous portions!

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