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Loaded Potato Soup

Loaded Potato Soup

Chef's notes

USE CAUTION WHEN BLENDING HOT SOUP; IF POSSIBLE, ALLOW THE SOUP TO COOL BEFORE BLENDING

You don't have to cut the heavy cream with milk if you don't want to. A lot of times I just use half-and-half. It makes for a much richer soup.

Cheddar is a solid choice for cheese, but use whatever you like. I prefer trying to find smoked cheeses for some extra flavor.

I also like adding green onions and chili flakes for garnish. Not 100% needed but worth it.

Details

  • ⏲️ Prep time: 10 ish min
  • 🍳 Cook time: 40 ish min
  • 🍽️ Servings: 5-6 ish people.

Ingredients

  • 6 slices thin bacon, cut into 1-inch pieces
  • 1 whole medium onion, diced
  • 3 whole carrots, scrubbed clean and diced
  • 3 stalks celery, diced
  • 6 whole small russet potatoes, peeled and diced
  • 8 cups chicken or vegetable broth
  • 3 tbsp. all-purpose flour
  • 1 cup milk
  • 1/2 cups heavy cream
  • 1/2 tsp. salt, more to taste
  • Black pepper, to taste
  • 1/2 tsp. Cajun spice
  • 1 tsp. minced fresh parsley
  • 1 cup grated cheese of your choice

Directions

  1. Add bacon pieces to a soup pot over medium heat and cook bacon until crisp and fat is rendered.
  2. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot.
  3. Return the hot to medium-high heat and add the onions, carrots, and celery. Stir and cook for 2 minutes or so, then add the diced potatoes.
  4. Cook for 5 minutes, seasoning with salt, pepper, and Cajun spice.
  5. Pour in the broth and bring it to a gentle boil. Cook for 10 minutes, or until the potatoes are starting to get tender.
  6. Whisk together the flour and the milk, then pour into the soup and allow the soup to cook for another 5 minutes.
  7. Remove half to 2/3 the soup and blend in batches in a blender/food process until completely smooth.
  8. Pour it back into the soup pot and stir to combine.
  9. Let it heat back up as you taste for seasonings, adding more of what it needs. Stir in cream, then stir in parsley, reserving a little for garnish.
  10. Serve in bowls garnished with parsley, grated cheese and crisp bacon pieces.