Loaded Baked Potato Soup
Thick and hearty, this potato soup is loaded with flavor and is the ultimate comfort food
Print Recipe
Ingredients
- 5 lbs of potatoes washed and cut into 1” pieces
- 2 medium yellow onions chopped
- 6 cloves of garlic chopped
- 2 to 3 sticks of butter
- 1 to 2 pints of heavy cream
- 1 Chicken Bouillion cube or 1 tsp better than bouillon
- red pepper flakes to taste we used 1 Tbsp - we like the slow burn
- salt and pepper to taste
- 1 to 2 C milk
Loaded Toppings
- Real Bacon
- Green Onions
- Sharp Cheddar
Instructions
- In a large stock pot melt ½ stick of butter
- When the butter is melted and beginning to bubble – add in the onions and garlic and simmer until you can’t stand it anymore
- Add in the potatoes, 1 tsp to 1 Tbsp red pepper flakes, chicken bouillon , ½ pint of cream, ½ stick of butter and 1 C milk
- Mix together well – cover and cook over medium-high heat, stirring occasionally, until the potatoes are softened.
- Use a potato masher to break the potatoes up – leave chunks.. this is potato soup, not soupy mashed potatoes
- Add in another ½ pint of cream, 1 stick of butter and a slice of cooked bacon (for flavor)
- Simmer for 2 to 4 hours, stirring occasionally
- You may add another ½ pint of cream or 1 C of milk – to get it to the consistency you like.
- Taste frequently – after all, you need to make sure it’s not poisoned.
- Top with real crumbled bacon, sharp cheddar, fresh green onions and fresh cracked black pepper
- Devour
- Be comforted in your heart and soul
- You’re welcome
Notes
You can up the red pepper flakes if you like the slow burn, like we do.
You can leave the red pepper flakes out completely.
You can leave the red pepper flakes out completely.