Loaded Potato Soup
Great soup easily made on a weeknight that tastes like a loaded baked potato!
Servings 6 people
Equipment
- Immersion blender; food processor, or blender
Ingredients
Soup
- 3 lbs Russet potatoes peeled and cubed
- 2 cups shredded cheddar cheese divided in 2 cups
- ½ cup unsalted butter
- 1 cup sour cream plus more for topping
- 2 bunches green onions whites divided from greens
- 2 cloves garlic - crushed
- 1 quart half and half
- 2 cups milk
- Salt and pepper
Toppings – optional
- 12 oz bacon
- Scallions from green onion tops finely sliced
- Reserved potato skins from Russet potatoes
- ½ cup olive oil
Instructions
Soup
- In a large stock pot or dutch oven, melt butter over medium high heat
- Add in green onion whites and cook until translucent
- Crush in garlic and cook until fragrant. No longer than 30 seconds
- Add in cubed potatoes and coat in butter mixture
- Add quart of half and half and enough milk to cover potatoes. Bring to boil and reduce to simmer
- Simmer potatoes until fork tender. Blend until only some potato chunks are left. Salt and pepper to taste
- Fold in 1 cup of cheddar cheese and 1 cup of sour cream until cheese is melted. Serve immediately
Optional
For bacon
- preheat oven to 425°
- lay bacon on sheet pan with wire rack OR sheet pan covered in foil crumpled to raise off of pan
- bake in oven for about 20 minutes or until crispy
For potato skins
- Heat olive oil in skillet over medium high heat
- Lay potato skins in oil once heated. Cook until crisp
- Lay cooked skins on a paper towel lined plate to absorb extra oil
- Salt the skins after removed from oil