My family loves loaded baked potatoes so we took my grandma's old potato soup recipe and made it our own. I hope you like it as much as we do.
Blue Ribbon Recipe
Need a basic, creamy potato soup recipe? Then this one's for you. We loved that garlic and carrots were added. It provides not only flavor but a bit of contrast with the potato. Carrots add a touch of sweetness that pairs nicely with the creamy soup. This potato soup does get thick as it cooks. If you like a thicker soup, serve as is. If you like it a little thinner, thin it out with a little extra milk, chicken broth, or water. Topping with bacon and cheese is perfect. A great meal for a cool, crisp evening.
garlic, minced (My family loves garlic so I add 3-4 cloves. Add however much you like.)
russet potatoes, peeled and cubed
milk, whole, 2% or 1%
chicken bouillon cubes
half and half
1 1/2 tsp
bacon bits, for garnish
grated cheddar cheese, for garnish
How To Make my favorite loaded potato soup
Test Kitchen Tips
Because it is all milk, we recommend stirring very well from the bottom and watching the heat to prevent the bottom from burning.
In a large saucepan, melt the butter and saute the onion, garlic, and carrots until both are slightly tender (about 5 minutes).
Whisk in the flour and cook for 1 minute.
Add the milk and drop bouillon cube in to dissolve.
Add the potatoes. Cook over medium heat for 15 minutes until the potatoes are very soft and some of them have begun to dissolve into mush.
Add the half and half, salt, and pepper. (May need more salt; add to taste). Simmer on the stove over medium-low heat for 25 min or until nice and hot.
Serve soup sprinkled with bacon bits and grated cheese.
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