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loaded potato soup with toasted bread crackers
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Loaded Potato Soup

Course Dinner
Cuisine American
Keyword soup
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6
Calories 770kcal
Author Wendie

Ingredients

  • 5 large Russet potatoes cut into small cubes
  • cup butter
  • cup flour
  • 4 garlic cloves minced
  • 3 cups chicken stock
  • 4 cups milk
  • 2 large carrots diced
  • 3 celery stalks diced
  • 1 medium onion diced
  • 8 ounces cream cheese cut into cubes
  • 1 cup shredded cheddar cheese plus more for garnish
  • ½ lb Bacon cut into bit sized pieces I used a smoked cherrywood bacon
  • green onions
  • salt and pepper to taste

Instructions

  • In a large pot on medium heat cook bacon until crispy, remove and drain on paper towels. Set aside for garnish
  • In the same pot toss all but 1 tablespoon of bacon grease and add carrots, onions and celery and cook for 5 minutes or just until softened. Add butter and garlic and melt on low heat, add flour and cook for 1 minute whisking constantly to cook the flour just a bit. Stir in the chicken stock, milk and cream cheese and add the diced potatoes. Bring to a low simmer and cook 15-20 minutes or until potatoes are tender. Add in the cheddar cheese, add more salt for taste if needed.
  • Serve in bowls and top with more cheese, bacon, green onions.

Notes

You can add more liquid at the end to thin is out a bit if your want.

Nutrition

Serving: 1g | Calories: 770kcal | Carbohydrates: 54g | Protein: 25g | Fat: 51g | Saturated Fat: 26g | Cholesterol: 133mg | Sodium: 845mg | Potassium: 1299mg | Fiber: 3g | Sugar: 14g | Vitamin A: 4695IU | Vitamin C: 12mg | Calcium: 395mg | Iron: 3mg