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Loaded Potato Soup

Loaded potato soup
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5 from 2 reviews

Loaded potato soup is the ultimate cozy dinner idea, and this one is so easy to make! It’s all that’s great about a baked potato, remade as a healthy soup. Vegan variation: Go to Vegan Potato Soup.

Ingredients

Scale
  • 2 large shallots
  • 4 garlic cloves
  • 4 medium russet potatoes
  • 4 tablespoons salted butter
  • 6 tablespoons all purpose flour (or 1-for-1 gluten free flour)
  • 2 cups vegetable broth
  • 4 cups 2% milk
  • 1 1/4 teaspoons kosher salt
  • 2 teaspoons Old Bay seasoning
  • Fresh ground black pepper
  • Topping ideas: Greek yogurt, shredded cheese, thinly sliced chives or green onions, bacon, shiitake bacon or coconut bacon, hot sauce

Instructions

  1. Mince the shallots. Mince the garlic. Peel and dice the potatoes.
  2. In large pot or Dutch oven, heat the butter over medium heat. Add the shallots and garlic and cook for 2 minutes. Shake the flour over the vegetables and stir to coat. Cook for 2 to 3 minutes until just starting to brown.
  3. Slowly stir in the vegetable broth, adding it bit by bit and then stirring. Once incorporated add the milk, potatoes, kosher salt, and Old Bay.
  4. Bring to a simmer and cook on low heat for 25 minutes (make sure the heat is just at a simmer and does not boil). Stir often and scrape the bottom to make sure nothing sticks. The soup will get extremely creamy (make sure to keep stirring or a skin will form on the top). It’s done when the potatoes fall apart when you mash one against the side of the pot with your spoon.
  5. Remove from the heat. Use potato masher to break up the potatoes so that a creamy but chunky texture forms. Stir to incorporate the mashed potatoes. Then serve topped with toppings of your choice! Leftovers store refrigerated for up to 5 days: reheat on the stovetop and add a splash of milk if necessary.
  6. Serve with toppings.

Find it online: https://www.acouplecooks.com/loaded-potato-soup/