Loaded Potato Soup Recipe

Winter is in full swing and that means one thing.

It’s soup season.

And one of my favorite soups of all time is loaded potato soup.

And I have just the recipe for you.

Why You’ll Love This

One of my favorite stuff is Yukon Gold.

They’re buttery and they’re nice and delicious.

I mean, if you like potatoes, you can’t go wrong with Yukon Gold.

Solid foundation of flavor right there.

my buttery garlic pepper, phenomenal when it comes to anything, you know, poultry, beef, lamb, potatoes, as good on basically everything.

Ingredients

• Yukon Gold potatoes (about two pounds, maybe two and a half pounds)
• Russi potatoes or white potatoes
• one nice diced onion
• cheddar cheese
• bacon
• beef bacon
• garlic
• chicken base
• flour
• one to two tablespoons of garlic
• a teaspoon or two of chicken bouillon or better than bouillon chicken base
• about a quarter cup of flour
• three cups of chicken broth
• one cup of heavy cream
• two cups of whole milk
• my buttery garlic pepper
• smoked paprika
• chili powder
• my all-purpose seasoning
• sour cream
• additional cheddar cheese
• bacon
• chives

Instructions

1. chop the little ends off.
2. peel the skin off of these potatoes.
3. dice them up.
4. get them nice and clean.
5. set them aside.
6. get them a rough chop.
7. make sure they’re nice and clean.
8. prep our onion.
9. grate some cheddar cheese.
10. cook the onion right in that bacon fat.
11. turn the heat off.
12. cook this onion.
13. add in some garlic.
14. add in a little bit of chicken base.
15. add in flour to create a root.
16. sauté that onion and that bacon fat.
17. Get the heat going on, medium.
18. add in one to two tablespoons of garlic.
19. add in a teaspoon or two of chicken bouillon.
20. give that a good mix.
21. scrape the bottom to get all the fond up off of there.
22. sweat that down so the onions get nice and tender.
23. go in with about a quarter cup of flour.
24. Give that a good mix.
25. cook that for about a minute or two to cook off that raw flour.
26. go in with three cups of chicken broth.
27. Bring that to a boil.
28. add in our cream.
29. season this up.
30. get it up to a boil.
31. cook our potatoes right in this mixture.
32. Let them cook for 12, maybe 15 minutes until they’re fork tender.
33. break out the hand masher and we start to mash the potatoes.
34. mash this.
35. give it a mix.
36. start adding in our cheese.
37. taste for seasoning.
38. taste as you go.
39. adjust the flavor to your preference.
40. plate this up.

Cooking Tips

Feel free to use whatever potatoes you like though.

Russi potatoes or white potatoes work well for this as well.

The smaller they are, the faster they’re going to cook.

You can use whatever cheese you like.

Cheddar, obviously, is traditional with potato soup.

If you don’t eat pork, you can use beef bacon for this recipe.

You could just use the potatoes as a chicken or two.

It’s totally up to you how smooth or lumpy you want the consistency of your soup to be.

The more you mash them, the thicker the soup will be.

I like to mash maybe 50 to 60% of the potatoes and work that into the soup.

And then I like to have some potato chunks in my potato soup.

Serving Suggestions

We’re going to do that with some sour cream, some additional cheddar cheese and some bacon.

little sour cream, little bacon.

Can’t forget the chives.

One of my favorite soups right here.

If you want this full recipe, you go to MrMakeItHaven.com and keep yourself warm this holiday winter season.

Bro, hey, they don’t get better than that.