Loaded Potato Soup

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By Lori Ann
from Pompano, FL

You will love this unique potato soup. It's easy to make because the potatoes can be cooked and cubed the day before. It's very creamy and filling and the fat free half and half adds a little sweetness so I don't suggest you substitute it. Kick it up a notch by adding more Franks hot sauce to the recipe and top it with more Franks and loaded topping when you serve.

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serves 6
prep time 1 Hr
cook time 20 Min
method Stove Top

Ingredients

  •   5 or 6
    medium potatoes
  •   2 stalk(s)
    celery
  •   1 medium
    onion
  •   1 tsp
    celery seed
  •   5 Tbsp
    butter
  •   5 Tbsp
    flour
  •   2 c
    whole milk
  •   2 c
    half and half
  •   1 qt
    fat free half and half
  •   3 tsp
    bouillon or chicken base
  •   1 1/2 tsp
    salt
  •   1/4 tsp
    black pepper
  •   1 Tbsp
    franks hot sauce or hot sauce of choice
  •   1/2 tsp
    dried basil
  • LOADED TOPPINGS
  •  
    green onions chopped
  •  
    shredded sharp cheddar cheese
  •  
    bacon bits
  •  
    franks hot sauce or hot sauce of choice

How To Make

  • 1
    Bake the potatoes in your oven or microwave then let cool. Peel and dice the potatoes. This can be done a day ahead.
  • 2
    Chop celery and onion in a food processor or chopper until finely chopped. Melt butter in a large pot. Add the chopped celery and onion and celery seed and cook on medium for about 4-5 minutes.
  • 3
    Add the flour to the celery onion mixture and make a roux. Add the milk, half and half and fat free half and half and slowly bring to a boil until thickened.
  • 4
    Add the bouillon, salt, pepper, hot sauce and basil and stir well. Add potatoes until heated but don't let it boil. Serve with loaded toppings of shredded sharp cheddar cheese, bacon bits and chopped green onions. Enjoy!