The Loaded Baked Potato Soup
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Cold and rainy winter days and being cooped up in the house call for only one thing.. Soup! We usually receive a weekly box of produce from Imperfect produce which is fun to get but it sometimes turns our evening dinners into an episode of “Chopped” trying to use ingredients we have. This week we received potatoes, onions and carrots as part of the box which to us screamed creamy potato soup. So that’s what we made!
The best part of this soup is it completely reminds us of a loaded baked potato - we added cheese, cream, diced green onions, chunky potato bits, all the right fixings of a loaded baked potato! This soup is simple to make and can even be made ahead of time or in a crock pot for large family gatherings.
Creamy Potato and Onion Soup topped with bacon, green onion and cheese
Creamy Potato, Bacon and Onion Soup
AKA The Loaded Baked Potato Soup
Cook Time: 40 min | Prep Time: 10 min
Ingredients for the Loaded Baked Potato Soup
INGREDIENTS
2 Medium Yellow Onions, diced
4 Yukon Gold Potato, diced
3 Medium Carrots, diced
2 Celery Stalks, diced
4 Cloves Garlic
1 Cup Cheddar Cheese
4 Cups Chicken Stock
2 Cups Water
1 Tbsp Black Pepper
1 Tbsp Salt
1/2 Tbsp Ground Mustard
1/2 Tbsp Paprika
1 Tbsp Thyme
1 Cup Heavy Whipping Cream
For Garnish:
2 Green Onion (chopped)
6 Slices of Bacon (or substitute bacon bits)
Cheddar Cheese
Instructions
Add Olive oil to a pot over medium heat. Saute medium diced onions until translucent *about 5 minutes
Preheat oven to 400 degrees and cook bacon for 14-16 minutes or until crispy. (Omit this step if using pre-cooked bacon or bacon-bits).
Once the onion is translucent, add diced celery and minced garlic. Saute for 2 minutes.
Add diced, uncooked potatoes and carrot to pot and mix well with vegetables. Incorporate seasonings and stir well.
Pour chicken stock and water over mixture and bring to a simmer.
Once simmering, cover pot, reduce heat to medium low, and cook for 20 minutes.
After the time has elapsed, using a handheld blender, partially blend the soup until about 3/4s of the vegetables are smooth and silky. Be sure to leave some chunks.
Add cream and cheese. Mix well. Continue cooking over low heat for 10 minutes.
For serving, top with bacon crumbles, diced green onion, and some cheddar cheese. Service with toasted garlic sourdough bread.
Completed Loaded Baked Potato Soup
Time to get in the kitchen and enjoy whipping up a hearty, creamy, and delicious soup that the whole family is sure to enjoy. This soup stores well in the fridge for up to a week and can easily be made ahead for an easy weeknight dinner when life gets busy! Thanks for reading and be sure to subscribe and also find us on our social media channels!
-Lucas & Beth
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