Loaded Potato Soup
Loaded Potato Soup is utterly delicious. This tasty soup has a savory almost smoky flavor that can’t be beat. Plus, it’s made with a few of my favorite ingredients: potatoes, bacon, chives and cream cheese. You heard that right. This soup recipe uses cream cheese to make it thick and creamy. It is irresistible.
Late last fall I went to a friend’s house (who had formerly been a neighbor) for lunch. We would swap off who made lunch each time. On one occasion she made this fantastic soup. It’s her mother’s recipe and so mouthwatering. I finally got the recipe from her and made it for her back in early July when she came up here to the North Dallas area for lunch. On that particular occasion, I served it with Peach Salad Halves and the Best Lemon Bundt Cake ever! Boy, did we ever enjoy that meal.
Loaded Potato Soup is so flavorful. It uses a chicken soup base and some onions and garlic along with the bacon, chives and cream cheese to amp up the flavors. I would never have thought to add cream cheese to a soup recipe like this. All I can say is that it works! And it works very well. If you have fresh chives, I would use them instead of dried.
This recipe makes four servings. While that’s usually enough for a meal, you’ll find this soup so delicious you may want more. I recommend doubling the recipe for leftovers and second helpings! Fall is upon us. This is a spectacular soup recipe that you don’t want to be without! It’s sure to warm you up on cool, winter nights. Even better, it’s a stick-to-the-ribs meal your family will love too. 🙂
Loaded Potato Soup is so delicious.
Bacon and chives makes this soup sizzle!
Cream cheese gave this soup a wonderful consistency.
Here’s what I did.
I used these ingredients.
Place chicken stock and chicken base in a large saucepan or Dutch oven. Add potatoes.
Cook potatoes over medium to high heat about 10-15 minutes or until tender. Remove from heat and set aside.
In a large saucepan or Dutch oven, place butter, onions and garlic.
Cook until onions are translucent–a few minutes.
Add flour. Stir or whisk to combine and cook about a minute or two.
Add the potato/chicken stock mixture one cup at a time, whisking or stirring well after each addition so it combines well.
This is how thick the mixture gets.
Add the cream cheese. You can cut it up in small cubes, if you prefer to melt it into the soup more quickly and easily.
Keep stirring until the cheese is mostly melted.
Meanwhile cook bacon. I microwave it about 4-5 minutes on high, then crumble it into small pieces.
Add salt, pepper, chives and crumbled bacon.
Stir to combine.
To serve: add additional bacon and chives, if desired.
Loaded Potato Soup is great served with a hard, crusty bread.
I recommend doubling the recipe so you have leftovers for lunches or enough to have seconds!
This is also terrific with a little cheddar cheese and bacon tossed over the top.
Here’s the recipe.
LOADED POTATO SOUP
(Recipe adapted from Lori Lambert, Midlothian, TX; source: her mom, Beth Hoover, OH)
Bacon makes everything better. 🙂
If you have access to fresh chives, I recommend using them even though the dried chives worked perfectly well.
Loaded Potato Soup is mouthwatering and irresistible. Your family will want this served often!