RJ Homestead

Week two of Soup Sunday did not disappoint! There are a ton of great recipes out there for soup but once I find one I love, I am faithful to the end! This recipe for Loaded Potato Soup is one of those that has my allegiance. I especially appreciate this recipe because it is simple. There aren’t many ingredients and it comes together fairly quickly. It allows you to choose whether you want to use fresh or canned potatoes, and of course, starts with chicken stock rather than broth (although I’m sure broth would work too). But, anytime I can use our homemade stock, I know that we are getting extra nutrients from the veggies, meat, and bones, rather than just flavored water.

So, here goes nothing!

Loaded Potato Soup

Ingredients:

• 4 large russet or golden potatoes (fresh or canned)
• 8 slices of bacon, cooked and crumbled
• 2 1/2 cups chicken stock, you can also use chicken broth
• 1 cups cold water
• 3/4 cups cheddar cheese, plus more for topping optional
• 3/4 cups heavy whipping cream
• 1/2 cup butter
• 1/3 cup all-purpose flour
• 1/2 yellow onion, diced optional
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

Instructions:

1. Begin by dicing the potatoes into bite-sized pieces and boiling them until they’re tender. Once cooked, set them aside for later use. If using canned potatoes, you can skip this step.
2. In a large pot, combine the stock/broth, diced onions, salt, pepper, and water. Bring the mixture to a gentle simmer over medium heat and allow it to cook for about 20 minutes, ensuring the flavors meld together.
3. In a separate saucepan, melt 1/2 cup of butter over medium heat. Once melted, gradually whisk in 1/3 cup of flour until a smooth paste forms. Allow the roux to cook for a couple of minutes to remove the raw flour taste.
4. Slowly incorporate the roux into the simmering broth, whisking continuously to prevent lumps from forming. This will help thicken the soup and give it a creamy consistency.
5. Pour in approximately 3/4 cups of heavy cream, stirring gently as you do so. This will further enrich the soup and add a luxurious creaminess.
6. Allow the soup to simmer for an additional 20 minutes, stirring occasionally to ensure it doesn’t stick to the bottom of the pot. This gives the flavors a chance to meld together beautifully.
7. Once the soup has simmered and thickened to your liking, gently add the diced potatoes. Stir well to distribute them evenly throughout the soup. Add cheese and allow to melt fully.
8. Ladle the soup into bowls and garnish each serving with a generous sprinkle of cheese and crispy bacon bits.
9. Serve the soup hot and enjoy the comforting flavors of this creamy potato soup with its delightful garnishes.

This soup is so creamy and delicious! The bacon adds a wonderful crunch and saltiness to it! And, as always, I highly recommend serving it with a slice of sourdough bread! Yum!

Well, that’s it for this week’s Soup Sunday. Stay tuned for next week!