Loaded Baked Potato Soup

The first month I was married, the Tall Boy casually mentioned that “he loved potato soup” and “potato soup sure sounded good.”  So I did what any new bride would do…I made potato soup.

Well, not this potato soup, because back then, I didn’t really know much of anything about cooking, which was obvious by the “meals” that came out of my kitchen.  Fortunately, the Tall Boy didn’t marry me for my cooking skillz.

My first sad attempt at potato soup yielded a milky, bland, boring soup…though the Tall Boy ate it with no complaint (he’s a keeper).  But ever since, I’ve been trying to perfect a great version to redeem myself.

And I think I finally did it.

While this soup isn’t super pretty to look at, it tasted phenomenal.  This is a thick, rich, and hearty, stick to your ribs soup that is perfect for a chilly fall evening.  And, if you use reduced-fat milk, cheese, and sour cream, you can cut out a few calories.  I substituted the lower fat versions in mine, and the Tall Boy had no idea.  ;-)

Loaded Baked Potato Soup

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, minced
  • 1 clove garlic, minced
  • 5 large potatoes, washed and cubed
  • 2 15-ounce cans chicken broth
  • 1/2 cup water
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 1/2 cups milk (I used 2%)
  • 1 cup shredded cheddar cheese
  • 1 cup sour cream
  • optional garnish: additional cheddar cheese, green onion, bacon

Instructions

  1. Heat oil in a large stockpot or dutch oven and saute onion for 5 minutes. Add garlic and cook for another 2 minutes. Add potatoes, broth and water, and bring to a boil. Reduce heat to medium and cook about 20 minutes, or until potatoes are tender. Remove 2 cups of potatoes and set aside. Mash the remaining potatoes with a potato masher right in the pot.
  2. In a small saucepan, melt the 3 tablespoons butter. Stir in the flour and cook for 2 minutes. Whisk in milk. Bring to a boil and allow mixture to simmer until thickened. Stir mixture into your stockpot withe the mashed potatoes.
  3. Bring to a boil and reduce heat to a low simmer. Stir reserved cubed potatoes back into the pot.
  4. Stir in parsley, cheese, and sour cream. Season to taste with salt and pepper.
http://kitchenmeetsgirl.com/loaded-baked-potato-soup/

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Comments

  1. YUM! I bet i’d loooove this. =)
    amy @ fearless homemaker recently posted..Simple, Delicious Spaghetti + Meatballs {my favorite recipe!}My Profile

  2. Chandra@The Plaid and Paisley Kitchen says:

    Oh I know the tall boy loved this. It was always one of his favs. This looks soo yummy !!

  3. I AM IN LOVE with potato soup!!! My favorite comfort food EVER. I don’t even care that it isn’t photogenic, it is like perfection in a bowl. You made yourse look so pretty though my dear – love all that CHEESE!
    sally @ sallys baking addiction recently posted..15 easy halloween recipes. boo!My Profile

  4. Whatcha you talking about? This soup is super photogenic! Look at all that cheese and bacon, yummy! Baked potato soup is my favorite comfort meal. I cant wait to try out this recipe.
    Nicole @ Lapetitebaker recently posted..Cranberry Swirled Apple MuffinsMy Profile

  5. LOVVVVING all the cheese, bacon and green onions. My favorite things, on top of one hearty bowl of delicious soup! I’ve never made potato soup from scratch but this looks super simple. And I bet Tall Boy is your biggest fan because he gets to eat huge bowls of this yumminess for dinner! :)
    Hayley @ The Domestic Rebel recently posted..CapookieMy Profile

  6. Hi Ashley!
    I found your blog through Sally’s Baking Addiction and am so excited that I did! I’m married to my own kitchen guinea pig (my personal disaster was a corn bread chili bake that turned out to be 100%….corn bread. Not exactly filling). This soup looks so comforting and filling. Getting a soup to stick to my “average height boy’s” ribs is a constant challenge, but this one will do the trick!
    Erin@LawStudentsWife recently posted..Salty-Sweet Halloween Chex Party MixMy Profile

    • Hi Erin! Sounds like we both have a good kitchen taste-tester! :-) I’m so glad you found me through Sally–isn’t she awesome?? Now I’m off to check out your site!

  7. Ummm, this soup looks so delicious and what are you talking about, not pretty?…it’s beautiful! I’ve never tried a potato soup before cuz my daughter says ‘soup is forbidden’ (long story)…anyway, this one is on the ‘Try It’ list! Thanks!
    Kelly – Two Kids Cooking and More recently posted..Kids Cooking: Warming Fall Foods to Fill Your Tummy!My Profile

  8. omgosh this sounds so good gotta have this recipe. thanks for posting it. it’s definitely a new way of making a bland tator soup more delish!

  9. Great recipe. I diced some carrots, celery, and leeks to th mix as well. Ommitted the cheese though. Tastes great without it.

  10. June Parks says:

    Just wanted to say I tried this baked potato soup and it was fantastic!!

  11. Saw this on FB a couple of days ago and haven’t been able to get it out of my head! My man made it tonight and ooh yeah! This is a keeper!

  12. This recipe was really good. The only thing I would change for me would be to completely peel all the potatoes. I didn’t care for the texture of the skins in the soup.

Trackbacks

  1. […] This week I tackled Baked Potato Soup. Yummy! Talk about comfort food!! This is delish. I actually had never had baked potato soup, but it is one of Eric’s favs so I thought I should learn how to make it:) The recipe I followed you can view here […]

  2. Potato Soup says:

    […] Source: Kitchen Girl via Two Peas and Their […]

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