"Po-ta-toes. Boil 'em, mash 'em, stick 'em in a stew."
-Sam Gamgee, Lord of The Rings
-Sam Gamgee, Lord of The Rings
I don't know about you, but when the weather starts to cool down and the leaves begin to fall from the trees, there aren't many better options for lunch or dinner than a steaming bowl of soup. This loaded potato soup was inspired by Isabella who asked for potato soup, but "like baked potatoes, Mom". It is based upon the recipe I traditionally use. You can find it HERE. It turned out really cheesy and creamy and absolutely perfect for the rainy, cold evening dinner. River even told me it was really good, but "still not as good as Nana's". Seriously? I will NEVER make a potato soup for this kid that will beat the one my mom makes for him. And the kicker? I'm pretty sure it's basically the SAME recipe! Oh, well. It's super easy and is ready in about 45 minutes from chopping ingredients to on the table ready to eat. I hope your family loves it as much as mind did.
Love,
Molly
Loaded Potato Soup
Ingredients
1/2 lb bacon, diced
1/2 medium yellow onion, diced
3 Tbs flour
4 C chicken broth
3 lbs red potatoes, peeled and 1 in dice
2 C whole milk
1 1/2 C shredded cheddar cheese
Toppings: shredded cheese, sour cream, diced jalapenos, sliced green onions, diced bacon, salsa
Directions
Heat a stockpot over med-high heat. Add diced bacon and cook until crisp. Remove with a slotted spoon onto a plate lined with paper towel to drain, leaving about 2 Tbs bacon grease in pot. Reduce heat to medium, add diced onions.
Cook until soft and translucent, about 5 minutes. Sprinkle flour over onions and cook, stirring constantly, for about a minute. Slowly pour in the chicken broth, whisking constantly until smooth. Add diced potatoes, bring to a boil and simmer until potatoes are very soft about 15 minutes.
Using a potato masher, crush potatoes to thicken soup, but be sure to leave some chunks. Stir in the shredded cheese until melted and smooth. Add milk, bring back to a simmer and cook for an additional 10 minutes until hot.
Ladle soup into bowls and allow each individual to add their own toppings. Serves 6-8.
Cook until soft and translucent, about 5 minutes. Sprinkle flour over onions and cook, stirring constantly, for about a minute. Slowly pour in the chicken broth, whisking constantly until smooth. Add diced potatoes, bring to a boil and simmer until potatoes are very soft about 15 minutes.
Using a potato masher, crush potatoes to thicken soup, but be sure to leave some chunks. Stir in the shredded cheese until melted and smooth. Add milk, bring back to a simmer and cook for an additional 10 minutes until hot.
Ladle soup into bowls and allow each individual to add their own toppings. Serves 6-8.
