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
  • ½ cup water
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1½ cups milk (I used 2%)
  • 1 cup shredded cheddar cheese
  • 1 cup sour cream
  • optional garnish: additional cheddar cheese, green onion, bacon
Method
  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.
Notes

Happy Tuesday, and thanks for stopping by!