When winter comes and snow is everywhere with temperatures that dip below zero, soup is the only thing that will take the chill from my bones. There is something so comforting about a big bowl of this loaded potato soup.
This soup is in my winter arsenal of cooking along with other soups and stews. When we were kids, we lived on comfort food in the winter. You would just about finish dinner, when your eyes would start drooping and your heads would start bobbing. Looking back, as an adult, I wonder if it wasn’t all part of Mom’s master plan to get us to bed early on those cold nights. She was one smart lady.
A meal all on its own, this potato soup will warm you to your soul, delight your taste buds and fill your belly. Make it a feast by adding a salad and a crispy loaf of bread with butter. Don’t forget the toppings for your soup! My kids love to pile on tons of cheese, onions and bacon on the top of their bowls of soup.
This soup is perfect for anytime of the year, but especially when it is cold outside.
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| Prep Time | 20 minutes |
| Cook Time | 40 minutes |
| Servings |
servings
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- 1 16 oz pkg Organic bacon diced
- 1 medium sized Organic onion diced (about 1 cup)
- 2 stalks Organic celery diced (about 1/2 cup)
- 1 large Organic carrot diced (about 1/2 cup)
- 6-8 medium sized Organic russet potatoes peeled and cubed into 2 inch cubes (about 6 cups)
- 4 cups Organic chicken stock
- 3 Tbsp Organic all-purpose flour if gluten free, substitute gluten free flour
- 2 cups Organic milk (can substitute with cashew milk)
- 1 Tbsp Organic salt
- 1 tsp Organic black pepper
- 2 cups Organic cheddar cheese shredded (divided)
- 1 cup Organic green onions diced
Ingredients
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- Dice bacon into bite sized pieces.
- In a large dutch oven, add the bacon and cook for about 10 minutes until crispy, stir occasionally to make sure all of the bacon is cooked thoroughly.
- While the bacon is cooking, finely dice the onion, celery and carrots in uniform sized pieces. Set aside.
- Peel and cube the potatoes into 1-2 inch sized cubes, set aside.
- When the bacon is finished, place the cooked bacon on a paper towel lined plate to drain excess grease.
- Reserve 3 tablespoons of the bacon grease and discard the rest. If not using bacon, substitute the bacon grease with butter or olive oil.
- Add the onions, celery and carrots to the reserved bacon grease in the dutch oven and cook for 5 minutes, stirring occasionally.
- Add the cubed potatoes and mix well.
- Add the chicken stock to the dutch oven, make sure that you have enough liquid to cover the potatoes, if you need more liquid you can add water.
- Cook on med/low for 15-20 minutes stirring occasionally. You want to cook until the potatoes are fork tender.
- In a medium sized bowl add the flour and milk, whisk until well blended. Set aside.
- When the potatoes are fork tender mash the potatoes with a potato masher breaking up the cubes of potatoes.
- Add the milk and flour to the soup and mix well.
- Add half of the bacon and cheese as well as the salt and pepper. Give the soup a good stir to incorporate the milk and flour.
- Allow to cook for another 5 minutes to allow the soup to thicken up.
- Ladle the soup into serving bowls and garnish with cheese, green onion and bacon - Enjoy!
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