Loaded Potato Soup

November 12, 2012

This weekend a few of my very favorite people came to visit—my sister and her family. They were our first official visitors with our home not still in boxes and our furniture actually put together. It was a really great weekend filled with all kinds of fun and lots of nephew laughter.

Seriously. Does it get any cuter than this? FYI: The only acceptable answer is no, it does not get any cuter (or an equally fitting deviation on unequaled adorableness). Any other answer and we can’t be friends.

Really, this family makes my heart incredibly happy.

Now, how about that Loaded Potato Soup. It looks awfully delicious, right?


Imagine making the perfect baked potato loaded with sour cream, bacon and cheese. Now imagine all of that deliciousness without the hassle of chewing. I’ve totally got your attention. I can feel it.

Well, my friends, this is that soup. A perfect, creamy loaded baked potato in every bite.

Loaded Potato Soup


2 carrots, peeled and finely diced

2 celery stalks, finely diced

1/2 onion, finely diced

2 tablespoons butter

3 strips of bacon, cooked and chopped

4 cups Yukon Gold Potatoes, cubed and microwaved for about 8 minutes or until tender

2 cups chicken broth

2 cups half and half

1 1/2 cups shredded cheddar cheese

Salt and freshly ground pepper


Sour Cream

Crispy cooked bacon, chopped

Shredded cheddar cheese

Green onion, chopped

In a large stockpot melt the butter over medium high heat. Add the carrots, celery and onion and sauté for 10-15 minutes. Season with salt and pepper. Stir in the cooked potatoes, bacon and chicken broth and allow to cook 15-20 minutes at medium low heat.

Remove the mixture from the heat and carefully mash the mixture with a potato masher and then very slowly stir in the half and half. Once the half and half has been incorporated, begin heating again. Once the soup is hot, stir in the cheddar and remove from heat.

Serve the Loaded Potato Soup with a dollop of sour cream and your favorite baked potato toppings.

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