Loaded Potato Soup

Who doesn’t love a baked potato covered in butter, sour cream, bacon, cheese and more? This soup is another recipe that is a meal in a bowl. Adding a dollop of sour cream on top will make you swear you are eating a loaded baked potato. I am on my 3rd soup recipe out of four that I planned for this week. This has been my husbands favorite thus far. Again, this is easy to make but a little time consuming, start to finish is about an hour to make. Definitely the best potato soup I have ever made!

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Loaded Potato Soup




2 Tbls oil

1 medium onion, diced

6 large potatoes, peeled and cut into 1/2″ chunks

1 tsp salt

1/2 tsp pepper

1 cup julienned carrots

1 cup broccoli florets, chopped

1/2# bacon, cooked and crumbled

1 quart heavy cream

2 cups chicken broth

1/4 cup butter

2 Tbls. Corn starch

parsley for garnish

1/2 cup shredded cheddar cheese, for garnish


In a large stockpot, heat oil and add onion. Cook over medium heat until onion is translucent. Add potatoes, salt and pepper and cook for about 5 minutes, stirring frequently. Add carrots and broccoli and continue cooking for 5-10 minutes or until potatoes just start to get a little brown. Add bacon (reserve some for garnish), cream, chicken broth and butter. Heat to boiling. Reduce heat to a simmer and continue to cook until potatoes are tender (stirring frequently) and liquid has reduced some, about 20-30 minutes. In a small bowl, add 1 cup of the hot liquid. Add the cornstarch and whisk until no lumps are visible. Pour into soup and stir. Continue cooking until liquid thickens slightly. Garnish with bacon, parsley, cheddar cheese and a dollop of sour cream.



Categories: Soup

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