I am really enjoying soup weather! Although someone forgot to tell the roses that are in bloom behind my house that summer’s over.
If you love loaded baked potatoes you will love this. Maybe even more. I do.
The soup is thick and creamy and packed with flavor.
Speckled with fragrant herbs like rosemary, thyme, and parsley and topped with the usual, indulgent toppings you associate with a loaded baked potato.
Take your pick of bacon, cheese, broccoli, green onions, and sour cream. Your family will love it!
Kids will have fun choosing their own toppings. I know firsthand because this was a huge hit in my house.
Spoons were licked clean and dishes were scraped of every last little precious and crazy delicious bite.
- 1 yellow onion, diced
- olive oil, for sauteing
- 4 cloves garlic, minced
- 1 teaspoon thyme
- 7 cups cubed potatoes (Yukon Gold/all-purpose or a boiling potato like red or yellow)
- 1 tablespoon white vinegar
- 4 cups chicken or vegetable broth
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon fresh rosemary
- 1 teaspoon sea salt, plus more to taste
- ¼ teaspoon fresh black pepper
- 1 can (14 oz.) evaporated milk
- 2 tablespoons chives, chopped
- steamed broccoli florets
- sour cream
- shredded extra sharp cheddar cheese
- chopped green onions
- crumbled bacon
- In a large saucepan or soup pot saute the onion in olive oil over medium-low heat until translucent. Add garlic and thyme saute until garlic is fragrant.
- Add the potatoes, vinegar, broth, parsley, rosemary, salt, and pepper. Bring to a boil. Turn down heat and allow to simmer for 20 minutes or until potatoes are tender. Meanwhile, prepare your choice of toppings.
- Remove 2 cups of potatoes and smash with a fork or potato smasher. Add back to pan along with the evaporated milk and chives. Bring back to a simmer. Taste and re-season with salt and pepper if needed. Simmer for five minutes.
- Serve with your choice of toppings.