Loaded Baked Potato Soup

I am really enjoying soup weather! Although someone forgot to tell the roses that are in bloom behind my house that summer's over. Since learning the secret to making my own easy, delicious, crock pot chicken stock I am taking full advantage of it. My first thought when chicken is planned has been of stock and what kind(?) of soup will inevitably follow. This time I was dreaming of a hearty and warming potato soup brimming with flavor and starring lots of potatoes. Stick-to-your-ribs-filling and high on the comfort scale.


If you love loaded baked potatoes you will love this. Maybe even more so. I do. Incredibly creamy and thick, it is just like a real baked potato, only better. I chose this over the real thing any day of the week. The soup is a very light but rich caramel color from the bacon fronds being lifted off the bottom of the pan and it's speckled with fragrant rosemary, thyme and parsley. I used evaporated milk and a cornstarch slurry to make it extra creamy and thick enough to hold up the toppings. The usual, indulgent toppings you associate with a loaded baked potato; bacon, cheese, broccoli, green onions, and sour cream. Your family will love it and kids will have fun choosing their own toppings. I know because this was a big hit in my house; spoons were licked clean and dishes were scraped of every last little precious bite.

Loaded Baked Potato Soup

(by Reeni)(makes 5-6 bowls)

10 slices Bacon

1 Yellow Onion, diced

4 cloves Garlic, minced

1 tablespoon white vinegar

7 cups cubed Potatoes, skins on(Yukon Gold/all-purpose or a boiling potato like red or yellow)

6 cups Chicken or Vegetable Broth

1 tablespoon fresh chopped Parsley

1 teaspoon Thyme

1 teaspoon Rosemary

1 teaspoon Sea Salt

1/2 teaspoon Black Pepper

1 can(14 oz.) Evaporated Milk

2 tablespoon cornstarch

1/4 cup cold water

Toppings:

Steamed broccoli florets

Sour cream

Shredded Sharp Cheddar

Chopped green onions

Crumbled bacon

Butter

1. In a large saucepan or soup pot fry the bacon until crispy. Remove the bacon and set aside. Remove all but two tablespoons of the bacon grease. Saute the onions until tender and translucent. Add the garlic saute until fragrant. Add the vinegar to deglaze the bottom of the pan.

2. Add the potatoes, broth, parsley, thyme, rosemary, salt and pepper. Bring to a boil. Turn down heat and allow to simmer for 20 minutes or until potatoes are tender. Steam the broccoli in a steamer pan until tender.

3. Remove 2 cups of potatoes and smash with a fork or potato smasher. Add back to pan along with the evaporated milk. Bring back to a simmer. Taste and re-season with salt and pepper if needed.

4. In a small bowl whisk together the corn starch and cold water. Slowly stir the mixture into the soup.

5. Simmer for five minutes. Turn off heat and let sit for five minutes before serving to allow it to thicken further. Crumble the bacon.

6. Serve with toppings.

Print Recipe

Approved by Moon The Kitchen Cat!





Loaded Baked Potato Soup