This is my family’s favorite soup, by far! It’s a Loaded Potato Soup that’s made with crispy bacon, golden potatoes, green onion and some added cream. This soup is full of flavor and makes the best comfort food!
Loaded Potato Soup
I know that I can always count on this soup if the little man is in his “no” mood. He will never say no to this one. I love hearing all the yummy noises coming from hubby and little man when they eat it. It’s the ultimate way to make your cook happy!
Not to tut my own horn but…”tut!” “tut!”
It’s the best potato soup that you will try and I hope that you do try it! The soup is very easy to make and is always gone in a flash!
How to make loaded potato soup:
Start by heating the butter in a large pot and then add chopped bacon and onion.
Saute until it’s nicely golden brown and bacon is done and a bit crispy.
Add the cubed potatoes and saute for about 5 minutes. (When preparing potatoes, you can decide if you want to leave skin off or peel it. There are lots of nutrients in the potato skin, so you can wash potatoes well and leave the skin on.)
Add vegetable or chicken stock, enough to just cover the potatoes, and add garlic. Bring the soup to boil on medium-high heat and then reduce heat to medium-low.
Season with salt and pepper and cook until the potatoes very tender, for about 30 minutes.
Stir in dill weed, green onion and heavy cream and mix well. Cook for about 5 more minutes.
Stir in the cheese until melted and enjoy!
__________________________________________________
If you don’t want to miss any new recipes, subscribe to e-mail or follow me through my social media channels!
Don’t forget to sign up for email, so you won’t miss any new recipes.
_______________________________________________________
Greatest Baked Potato Soup
Ingredients
- 2 tbsp butter
- 6 strips of raw bacon chopped small
- 1/2 cup chopped yellow onion
- 5 cups cubed golden potatoes
- 2 cups vegetable stock enough to cover the potatoes
- 1/2 cup chopped green onion
- 2 garlic cloves
- 1/2 cup heavy cream
- salt pepper
- 1 tsp fresh dill weed
- 1/4 cup cheddar cheese
Instructions
- Heat up the butter in a large pot on medium heat.
- Add the chopped bacon and yellow onion. Saute until golden and bacon is fully cooked.
- Add the cubed potatoes and saute for about 5 minutes.
- Add the stock (enough to just cover the potatoes) and grated (or minced) garlic. Stir well. Bring the soup to boil on medium-high heat and then reduce heat to medium-low.
- Season with salt and pepper and cook until the potatoes very tender, for about 30 minutes.
- Add dill weed, green onion and heavy cream and mix well. Cook for about 5 more minutes.
- Stir in the cheese until melted and serve.
Notes
Nutrition
Rhi The Challenged Cook says
What a delicious looking soup. I always puree my potato soup, and looking at yours I can’t imagine why I do. Those chunks of potato just jump out at me, waiting to be eaten. Thanks for the inspiration.
Melynda says
You made some great soup! I love potato soup, and yours looks wonderful.
Nicolette says
This looks great. I wish it wasn’t nearly 100 here or I’d make it tonight 🙂
Ani says
Thanks for stopping by My Favorite Things. I appreciate your comment. And your soup looks scrumptious!
Amber Branconier says
this looks A-MAZ-ING!!!
Annemarie Gibbs says
Try taking the skins of the potatoes (use a knife and make them skins chunky), tossing in oil and salt, then baking in the oven, and serving along side the soup, to dip or scoop the soup up. Even more like a soupy baked potato.
LyubaB says
That sounds yummy!