Ok so to say Potato Soup is my favorite soup may be a bit of a understatement,
While I HATE and I mean Loathe on a Grinch hates Christmas type level loathe cold weather However it means the local restaurants around me start serving Potato Soup!
Then 2020 hit and Restaurants have limited menu’s , funky hours and honestly I am of the belief of staying home in a pandemic **Call Me Crazy** SOOO I decided I would make my own potato soup this year and I went a googling
Y’all the amount of Potato Soup, Bacon Potato Soup, Loaded Baked Potato Soup recipes I found was astronomical, the issue with this being almost all of them called for an immersion blender and needless to say I didn’t have one (let alone a regular blender)
**Side Tip- You can absolutely cut the time in half on this recipe by using frozen diced or shredded potatoes....Or leftover Thanksgiving Mashed Potatoes**
I did what I do best and improvised and made do with what I had and let me just say it did not disappoint.
I hope this recipe tastes as great for you and your family as it did for mine and you all have super full and warm bellies!
Enjoy! I hope you all have a wonderful day, Remember to wash your hands, Wear your mask and Make Good Choices!
Creamy Loaded Potato Soup
6-10 Medium Russet Potatoes-Peeled and cubed
Half a chicken bouillon cube
1/3 Cup Diced yellow onion
Pinch of minced garlic
32oz Chicken Broth
½ cup heavy cream
4 tbs butter
1 cup milk
2 cups bacon crumbled (Bacon bits work just as good)
2 cups cheddar cheese
Chives- Optional
Salt and Pepper to taste
Boil Potatoes with half a bouillon cube
Drain potatoes
Saute onions and garlic
Add Potatoes back in to onion and garlic mixture– “cook” for about 3 minutes
Add milk and butter and MASH- Leave some chunks and lumps
Add Chicken Broth
Add Bacon, Parsley and bring to a gentle boil
Stir often- You may need to do a little more mashing here depending on your preference
Stir in Heavy Cream
Simmer 5 minutes
Fold in the Cheese
Serve and top with Chives, Cheese and Bacon
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