Loaded Potato Soup
This Loaded Potato Soup is creamy, hearty, and packed with your favorite flavors of a classic loaded baked potato.
Servings: 6 people
Ingredients
- 3 pounds potatoes I used a mix of russet and yellow, peeled and cut into chunks
- 12 oz bacon cut into small pieces
- 2 celery stalks finely chopped
- 3 medium carrots peeled and finely chopped
- 1 yellow onion finely chopped
- 4-5 garlic cloves finely chopped
- 3 tbs unsalted butter
- 3 tbs flour
- 4 cups chicken stock
- 1 cup heavy cream
- 1 cup milk
- 3 thyme sprigs
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon Kinder's The Blend Seasoning or mix salt, pepper, and garlic powder
Instructions
- Add the bacon to a soup pot over medium heat. Cook until it reaches your desired crispiness, and then remove with a slotted spoon. Keep about 1 tbs of bacon grease.
- Add the butter and one melted, add the celery, carrot, and onion with a pinch of salt. Cook on medium heat until softened, about 5 minutes. Then add the garlic and cook for 1 minute. Add the flour and cook for a few minutes, or until all of the dry bits are gone.
- Add the heavy cream, milk, chicken stock, seasonings, and thyme. Stir to combine, then add the potatoes. Bring the pot up to a boil, then lower to a simmer and cook until the potatoes are very tender.
- Use an immersion blender to blend the potatoes until smooth. If you'd like a chunkier soup, remove some of the potatoes first, and then add them back in once you've finished blending. Spoon into serving bowls and add your favorite toppings, like sour cream, green onions, the crispy bacon, and shredded cheese.