Loaded Potato soup is a bowl full of love. All the things I love that is. Bacon, cheddar cheese, scallions, with a dollop of cream sour cream. This soup is thick and silky smooth with bits of soft potatoes throughout each spoonful. It's a loaded baked potato in a bowl.
This loaded potato soup is thick, rich, and silky smooth. The tender chucks of potato gives great texture. The extra loaded condiments takes the soup flavor to the next level.
My daughter started me cooking potato soup when she turned pescatarian. Of course I created her vegetarian potato soup with non-diary heavy cream. I was surprised that the flavor was still the same. I left out the bacon, but you could add vegan sour cream and vegan cheese. I find the Violife melts well.
Soups have a way of warming the soul and filling the belly with such happiness. It doesn't matter if it's tomato soup, tomato basil soup, homemade vegetable soup. A bowl full of yumminess puts a permanent smile on your face.
Important Tips about potatoes
Picking your potatoes for potato soup is important. Russet potatoes are high in starch and low in moisture. They help thickening the soup and makes the soup creamy.
Yukon gold and other yellow potatoes are low to medium in starch, they can be used but are more suited for roasting, mashing, chowder.
Red and white round potatoes are best used for boiling due to the fact they have less starch and more moisture, but they can also be fried or roasted.
Frequently Asked Questions
How long can I store Potato soup?
Properly storing potato soup in an airtight container will keep your soup for 3-4 days in the refrigerator. It is not recommended to freeze potato soup due to the fact potatoes will soak up moisture, and tend to become grainy when it thaws out.
What is the best way to keep soup from separating?
Always temper the milk before adding it to the soup, this can accomplished by gradually adding small amounts of the hot liquid, warming the milk slowly, then add it back to the soup.
Ingredients Loaded Potato Soup
3 large Russet potatoes
2 cups Vegetable broth (better than bouillon)
1/2 cup heavy cream
2 tbsp butter
2 garlic clove
1 large onion
1 tsp kosher salt
1/4 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
2 tbsp flour
Toppings
3 slices bacon *optional
sour cream
cheddar cheese
scallions
Let's Cook!
Clean, peel, and cut your potatoes and place in a bowl with cold water. Set the bowl the bowl to the side.
Fry 2 slices of bacon crisp, crumble them up, and set to the side
In a medium saucepan melt down butter. add chopped onions 1 slice of bacon and mince garlic. Cook onions and garlic until the onions are tender and translucent.
Add the vegetable broth (Better than bouillon) to the saucepan over medium heat along with the potatoes.
Cook the potatoes until soft and tender for about 20 minutes.
Add the potatoes, garlic, and onions to a food processor. Puree until silky smooth and add it back to the sauce pan.
Leave some potatoes cubes for texture to the soup.
In a cup add the flour to water to create a slurry to thicken the soup.
Add heavy cream to the potatoes, simmer for 5 minutes.
Add bacon, scallions, cheddar cheese, and a dollop of sour cream.
Bon Appetit, ENJOY!
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