Loaded Potato Soup
Loaded Potato Soup is heavenly. This fantastic soup recipe includes potatoes, bacon, chives and cream cheese. The cream cheese makes the soup rich and creamy. Chicken stock and base amp up the flavors even more. This is a terrific soup for cool fall or winter nights and one your family will request often. But you better make a double batch because everyone will want seconds or leftovers for later in the week!
Ingredients
- 4 cups low sodium chicken stock
- 2 tsp. chicken soup base
- 2 or 3 large potatoes peeled and cubed, (I used 1 ¾ lbs. but 3 large potatoes is plenty)
- 1 small onion chopped
- 1 tsp. garlic chopped or minced
- 2 tbsp. unsalted butter
- 2 tbsp. flour
- 4 oz. cream cheese (cut the 8-oz. pkg. in half)
- 1/2 tsp. sea salt
- 1/2 tsp. ground black pepper
- 3 tsp. dried chives
- 4 strips bacon cooked and crumbed (or use a handful of bacon bits)
Instructions
- In a medium pot, add potatoes, chicken stock and soup base.
- Cook about 15 minutes until potatoes are tender.
- In a large pot, melt butter and add onions and garlic.
- Cook until the onions are translucent.
- Sprinkle flour over butter and cook for a minute or two.
- Add the potato and chicken stock mixture.
- Add one cup at a time and make sure to stir well so it’s blended.
- Continue until mixture is used up.
- Add the cream cheese and stir until it’s melted.
- Add salt, pepper, chives and bacon and mix to combine.
Notes
NOTE: You can also add shredded, sharp Cheddar cheese on top before serving, if desired.
NOTE: While I used dried chives, I recommend using fresh chives if you have them.
© Can’t Stay Out of the Kitchen
[nutrition-label]Nutrition
Calories: 397kcalCarbohydrates: 19gProtein: 21gFat: 26gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 84mgSodium: 1558mgPotassium: 513mgFiber: 2gSugar: 2gVitamin A: 650IUVitamin C: 33mgCalcium: 60mgIron: 1.6mg
Tried this recipe?Let us know how it was!