My Favorite Loaded Potato Soup
By
Megan Gonzalez
@megs1213
10
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.
Note: Because it is all milk, we recommend stirring very well from the bottom and watching the heat to prevent the bottom from burning.
Ingredients
-
1/2 stickbutter
-
1 smallonion, diced
-
2 mediumcarrots, diced about the same size as onion
-
2-3 clovegarlic, minced (My family loves garlic so I add 3-4 cloves. Add however much you like.)
-
2 Tbspall-purpose flour
-
8 mediumrusset potatoes, peeled and cubed
-
4 cmilk, whole, 2% or 1%
-
2chicken bouillon cubes
-
1 chalf and half
-
1 1/2 tspsalt
-
1/2 tsppepper
-
·bacon bits, for garnish
-
·grated cheddar cheese, for garnish
How to Make My Favorite Loaded Potato Soup
- 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.
