Creamy Loaded Potato Soup Recipe

The weather is cooler so it’s the perfect time for a creamy loaded potato soup recipe.

I have been craving potato soup for a few weeks now and finally got to making it this week.  Truth be told that I put it off for awhile because one of my children absolutely HATES potatoes.

I know, who hates potatoes, right?

Years ago we were walking from the parking lot into a restaurant and my son looked at the sign and declared, “WHAT?  A potato bar? NO! Potatoes are my mortal enemy!”

Naturally, I was confused at what a potato bar was, so I looked up to read the sign that did NOT say it was a potato bar, but a PATIO bar.

I mean, he was only like, 5 or something at that time, so in all fairness potato and patio DO look a lot alike.

Anyways, he had always disliked potatoes, but it was something in that moment, in him declaring them his mortal enemy, that I decided he must hate them enough for me to stop trying to feed them to him.

Which really, is a shame, because potatoes are the ultimate frugal food, and they are insanely versatile.

But hey, we all have foods we don’t like.  Like, for me it’s…..

it’s……..

well, it’s………………..

Okay, nevermind. I love almost anything that is edible. If it’s food I’ll eat it.

Anyways, try this recipe out this season!  It’s some serious comfort food, and I’m all about comfort food.

Or any food, for that matter.

CREAMY POTATO SOUP RECIPE

First, you will want to roast your garlic bulb.  I roasted a bulb and a half, because who doesn’t like more garlic?  To roast it cut off the end of the bulb.  I put a little EVOO in the bottom of a pan I am going to roast it in and then put the garlic cut side down.  Roast at 350 Farenheit for 45 minutes until nice and soft. For a  more in depth look at how to roast garlic, check out these instructions.

While your garlic is roasting, dice up your one medium to large onion and saute it in some oil in the pot you are going to make the soup in.

Once the onions are soft and translucent, add the broth, 1 cup of water, 1 teaspoon of salt, and 10 diced potatoes.  I leave the peels on because, why waste that extra nutrition and you are just going to puree it anyways.

Okay, that’s not true.  I leave the skins on because scrubbing the potatoes is quicker than peeling the potatoes.  And I’m all about shortcuts.  or being lazy. Call it what you will.

Put the lid on your pot and bring to a boil.  Cook until the potatoes are softened.

While the potatoes are cooking, it’s time to fry up your bacon.  How much you use is really about preference.  I’m not going to lie, we use a whole package of bacon.  I divide up between mixing it in the soup, having some for topping the soup, and of course, i need a strip for taste testing while I am in the kitchen.

Once the potatoes are nice and soft, toss the garlic into the soup.  Then, puree it with an immersion blender or high speed blender.

At this point I like to let it simmer on the stove for awhile.  I’m all about a longer cooking soup so it tastes better, but you really could whip this up in an hour.

Right before I am ready to serve this soup I had half the bacon, 1 cup of grated cheddar cheese, and 1/2 cup of milk.  You could use cream if you wanted to as well, but I was out. 🙁

And that’s pretty much it.  Make some kind of biscuits or dinner roll to go with this creamy potato soup recipe.  Top the soup with bacon, cheese, green onions, and sour cream.

Related: Chili Recipe

Creamy Potato Garlic Soup

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Ingredients

  

• 1 1/2 bulbs garlic
• 4 cups chicken broth
• 1 cup water
• 1 onion, diced
• 10 potatoes, washed and diced (do not peel them) `
• 1 package bacon, cooked and crumbled
• 1 cup cheddar cheese, grated
• 1/2 cup milk
• green onions, extra cheese, bacon, sour cream for topping

Instructions

 

• Roast garlic in 350 Farenheit oven for 45 minutes by chopping the end of the bulb off and rubbing the bulbs in oil and placing them in a roasting pan.
• While the garlic is roasting, saute the chopped onions on medium high heat in the pot you will use to cook the soup.
• Once the onions are soft and translucent add the broth, water, salt, and diced potatoes. Place lid on pot and continue to cook until potatoes are soft.
• Once the potatoes are soft add the roasted garlic to the pot.  Puree soup with a blender.
• Continue to let the soup simmer on medium low heat for as long as you like. Cooking it for longer will enhance the flavors.  Be sure to stir the soup every so often to prevent burning at the bottom.
• Before serving mix in half the crumbled bacon, the one cup of cheese, and the milk.
• Use the green onions, sour cream, extra cheese, and other half of bacon for toppings to sprinkle on the soup.