Loaded Potato Soup

Homemade potato soup is so easy to make from scratch and beats any restaurant soup. The base is so creamy, hearty and filling. It’s like a delicious loaded baked potato with all your favorite toppings but as a soup!

Learn how to make the best cheesy potato soup with bacon in a creamy base (without heavy cream).

The soup uses ingredients you most likely already have at home and can be made in little over an hour for great home cooked taste.

Pinot Noir is mostly served with this potato soup. Chardonnay also goes well.

Ingredients

• 4 slices bacon chopped

• 4 tablespoons butter

• 2 large Russet potatoes peeled and cubed

• 2 cans diced potatoes

• 1 medium onion finely chopped

• 2 cloves garlic minced

• ⅛ teaspoon cayenne pepper optional

• 1½ cups low sodium chicken broth

• 1 cup water

• ¼ cup half & half

• 1 cup shredded white cheddar

• 5oz container plain Greek styled yogurt

• ¼ cup chopped chives

• Salt and pepper to taste

• shredded Gruyere cheese for a topping

Instructions

 

 Do your cutting: chop the onion, carrot, garlic, and bacon.

 

 

In a Dutch oven over medium heat brown the bacon. Using a slotted spoon remove the bacon to a paper towel, reserving the grease. Add enough butter to make 2 tablespoons of fat. Melt the butter over medium heat.

Add onions and carrots to the pan cooking for 5 minutes or until the onions are soft. Add the garlic and the cayenne pepper; cooking for 1 minute stirring constantly.

Add the drained cans of diced potatoes and the chicken stock, let simmer over medium low heat for at least 25 minutes, until potatoes are soft.

While that cooks, wash peel and cube the 2 raw potatoes and cover with a damp paper towel.

Using an immersion blender, puree the potatoes until a smooth creamy like base.

Add the cubed potato and let simmer for another 30 mins until they are soft and start to break down.

Whisk in shredded cheeses until melted.

Remove from the heat and stir in the bacon. Adjust the salt and pepper to taste. Ladle into bowls and top with a spoonful of grated g cheese and chives. Then a dollop of yogurt as you serve it.

If you wish you can make a toppings bar for everyone to load up their bowl at dinner.

• Don’t add the bacon and yogurt until the end as you want the bacon to stay crispy and the sour cream not to curdle.

• Store leftovers (if there are any) in an airtight container in the fridge. Reheat on the stovetop or in the microwave at a reduced power.

• Top with chopped crispy bacon, yogurt, finely shredded cheese and chopped chives.

Tonight I am serving this with a homemade ham salad sandwich and a piece of cheese Danish for a touch of desert.

What a hearty bowl of comfort for my Master Indy.

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