This soup is a meal, baby.

All I could think about when I got back from Montana was eating soup.  Potato soup in particular.  And this potato soup.

OK, it’s a little bit of a pain to make, but trust me, IT’S WORTH IT.

I use a nice well-aged Provolone for the gorgeous flavor it imparts.  You don’t need much.  A little dab will do ya here. Smoked Provolone is very good too.

Eats like a meal

And if at all possible, use *fresh* herbs.  It makes it taste so much better.  I grow all my own and overwinter them in little pots (with the help of a CFL full-spectrum bulb). This way I always have fresh right at my disposal!

This soup is loaded with fat and calories, be warned.  I wouldn’t even try to make it “healthy,” as it would lose a lot in the translation.  Just make it a rare indulgence and keep it real.

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Totally Loaded Potato Soup

Loaded potato soup is the perfect hearty lunch or dinner a cold day!

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Soup

Cuisine: American

Keyword: baked potato, loaded potato soup

Servings: 8 cups

Calories: 462kcal

Author: Judith Hannemann

Ingredients

• 6 cups potatoes peeled & cubed (about 6 med-large)
• 1 medium onion chopped
• 3 cloves garlic minced
• 3 ribs celery diced
• 4 cups chicken stock
• 3 tbs fresh basil coarsely chopped (about 3-4 large leaves)**
• 3 slices thick-cut bacon diced
• 1 1/2 tsp salt
• 1/2 tsp white pepper
• 1/2 cup shredded provolone or smoked provolone
• 1 cup shredded sharp cheddar cheese preferably white
• 2 cups milk heavy cream, light cream, or half & half*
• 2/3 cup flour
• 4 tbs butter

Garnish:

• 1/2 cup fresh parsley chopped
• 4 slices cooked bacon diced or crumbled
• 2 green onions finely sliced
• 1/2 cup shredded cheddar cheese preferably yellow

Instructions

• Over medium heat in a large pot or dutch oven, cook bacon until brown and crisp. Remove from pot and set aside. Do not drain pan. You are using the bacon fat for flavoring.
• Add the onion, celery and garlic. Cook until onion is soft and translucent.
• Add the stock, basil, reserved bacon, potatoes, salt and white pepper. Bring to a boil, reduce heat to a low simmer and cook for about 20 minutes, or until potatoes are tender.
• In a separate small saucepan, melt the butter over medium heat. Gradually whisk in the flour, making sure there are no lumps. Continue stirring the butter/flour combination (this is a roux) for about 3-5 minutes until it smells a bit "toasted."
• Whisking constantly, gradually add the cream, very slowly, making sure there are no lumps and mixture is smooth. Cook for about 2 minutes, until cream is hot and mixture is thick.
• Whisk the cream mixture into the stock/potato mixture. Cook over low heat for 10 minutes. Remove about half of the soup and puree in a blender or Ninja. Add the pureed soup back to the pot. Heat through.
• Stir in the cheeses and remove from heat. Partially cover the pot and let it sit for about 5 minutes to melt the cheeses.
• Stir again and serve, topping each bowl with a good amount of each garnish ingredient heaped in the center.

Notes

*I used a combination of heavy cream and whole milk, maybe 3/4 heavy cream to 1/4 milk.

** The fresh basil may be substituted with 1 tsp dehydrated.

Nutrition

Serving: 1cup | Calories: 462kcal | Carbohydrates: 38g | Protein: 21g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 66mg | Sodium: 1077mg | Potassium: 1040mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1011IU | Vitamin C: 26mg | Calcium: 358mg | Iron: 6mg

Totally Loaded Potato Soup

Totally Loaded Potato Soup

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