You’re So Full Of It!

First snow of the season today.  What better way to kick off the season than with a warm bowl of soup.  Yesterday I saw a Facebook friend asking for potato soup recipes.  Ask and ye shall receive!

I don’t know about you, but I like my baked potatoes loaded.  So, I wanted to make my soup the same way.   I put some extra veggies in my soup because it’s an easy way to sneak them in for the kids since they all get pureed, but feel free to leave out the carrots and the broccoli if you want.

Loaded Baked Potato Soup

8 yukon gold potatoes, peeled and diced

1 large vidalia onion, chopped

4-6 oz sweet petites baby carrots

1 head of broccoli, chopped (I just used the florets and not the stalk)

48 oz chicken stock or broth

3 cups of milk

3 tblspn butter

3 tblspn flour

4 chicken bouillon cubes

2 cups freshly grated smoked cheddar

1 cup shredded sharp cheddar

3 tblspn granulated garlic

salt and pepper to taste

Chopped scallions, crispy bacon, and shredded sharp cheddar for garnish

In a large stock pot, melt the butter and saute up the onions, 6 of the potatoes (you will reserve two to be added to the soup later, so if you peel all the potatoes at the same time, keep the reserved two in a bit of water so they don’t brown up on you), the carrots, and the broccoli.  Sprinkle in the flour and cook for about 5 minutes or so until the onions are translucent and the raw taste is cooked out of the flour.

Add the chicken stock, milk, and bouillon cubes.  Stir and cover with a lid.  Cook on medium low until all the veggies and potatoes are tender.

When all the veggies are super tender, take an immersion blender and puree the soup directly in the pot.   You want everything well incorporated and no big chunks.   If you don’t have an immersion blender, use a regular blender, but do it in small batches as you don’t want the blender lid to fly off.

Add in the granulated garlic, salt and pepper to taste, and the cheese.  Stir until the cheese is all melted in.  Toss in the two reserved potatoes, cover back up with the lid,  and continue to cook until the potatoes are done.

Serve with some chopped scallions, some crispy bacon, and some shredded cheddar cheese (or cheese of your choice) on top and enjoy.  Heck you can use whatever your favorite baked potato toppings are, after all, this is a loaded baked potato soup.

I will post the pictures of the yummy soup later, but I know a number of you were asking for the recipe so I wanted to get this blog out there.


Here’s the picture


2 responses to “You’re So Full Of It!

  1. Died and gone to heaven soup

  2. WOW! I am speachless

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