This loaded potato soup is creamy and delicious and perfect for a cold night. It’s definitely a comfort food. I started making this when my oldest daughter was little because she liked (and still does) potatoes in any form. Serve it with cornbread and it absolutely feels like fall. I always top it with more cheddar, bacon bits, and green onions to make it taste like a loaded baked potato. As well as being delicious, this soup comes together pretty quickly and is a great weeknight meal.
You’ll need: About 8 potatoes, peeled and cubed.
2 carrots, peeled and sliced
1 stalk celery, sliced
1 small onion, chopped
4 cups chicken broth
4 cups milk
1/4 c flour
2 cups cheddar cheese, grated
green onions and bacon bits for garnish
First, peel and chop the potatoes, carrots, onion and celery.
Next, put the broth in a dutch oven or stock pot and heat at medium high heat. Add all the vegetables and bring to a boil. Once it’s boiling, let it cook for about 10 minutes or until the vegetables are starting to get tender. Don’t overcook them at this point because they will keep cooking as you add the other ingredients.
While the vegetables are cooking, put the milk and flour into some type of container with a tight fitting lid and shake it. Give it a good minute or so of shaking. This blends the flour and milk, which is what’s going to make the soup creamy, but without lumps of flour. When you’re done shaking, it will be foamy like this.
Turn the heat down to medium low and add the milk mixture and gently stir. Then add the cheese and gently stir. Let it stay on the heat until it thickens up a bit. This doesn’t take very long – maybe five minutes or so.
Finally, top it with as much bacon, cheese and onions as you’d like.
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