A warm pot of loaded potato soup with some crusty bread is exactly how winter days should end. This soup is sure to please everybody at the table. It’s full of potatoes, cheese, and bacon. What’s not to love about that!
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Fill the Freezer
I like to fill the freezer with meals that can be easily reheated for a quick meal. This helps us avoid fast food and convenience meals. Before having the baby, I worked to fill the freezer. Since it was going to be fall I knew soups would sound good. So, I made a big pot of soup for dinner and then froze the rest. Once the baby arrived, we were very thankful for a full freezer. A couple months later when I had surgery, we were still eating out of the freezer and I was so glad my past self was feeling motivated to make loaded potato soup.
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Loaded Potato Soup Ingredient Swaps
I make all of my own chicken bone broth. That means we use it often. You can easily swap the chicken broth for another kind. My vegetarian mom uses vegetable broth. Keep in mind that I do not salt my broth, so you may have to adjust the salt if you are using one with salt already added.
I used russet potatoes because that is what I keep on hand. Any potato will work. I like lots of potato chunks in my soup, so I just kept peeling and cubing until it looked good.
Loaded Potato Soup Recipe
Ingredients
Olive oil
Small onion
https://morgansfarmhouse.com/instant-pot-bone-broth/6 cups chicken broth
5 russet potatoes
1 tablespoon salt
1 tablespoon garlic powder
16 oz softened cream cheese
1 cup shredded cheese
Bacon bits and shredded cheese for garnish
Instructions
- In a dutch oven, sauté a small onion in some olive oil. I like to cut the onion up small using the slap chop. It is a great tool to hide onions from picky eaters.
- Next add 6 cups broth, 5 peeled and cubed russet potatoes, 1 tablespoon salt, and 1 tablespoon garlic powder. Put a lid on the pot and reduce the heat to medium. Cook until the potatoes are tender.
- Using a slotted spoon or spider, remove most of the potatoes. Add in 16 oz softened cream cheese and 1 cup shredded cheese. I use colby jack or cheddar, what is on hand. Using an immersion blender, blend in the cheese until the soup is smooth and creamy.
- Then add the potatoes back into the pot and let it cook for another 5-10 minutes so that everything is nice and hot. Then you are ready to serve. Garnish the bowls with some cheese and bacon bits.
Freezing Loaded Potato Soup
Loaded potato soup freezes well. I ladle our leftovers into a silicone muffin tin. I place the muffin tin in the freezer overnight and by morning it’s ready to get transferred into a plastic bag. When we are ready to eat, I’ll put 2-3 pucks in a bowl and heat it up in the microwave. This makes for a super quick meal. Definitely faster than a drive through.
You could use freezer bags or Souper Cubes to freeze larger amounts. Then you can reheat the soup on the stove for a quick meal for the whole family.
Loaded Potato Soup
A warm pot of loaded potato soup with some crusty bread is exactly how winter days should end. This soup is sure to please everybody at the table. It’s full of potatoes, cheese, and bacon. What’s not to love about that!
Ingredients
- Olive oil
- Small onion
- 6 cups broth
- 5 russet potatoes
- 1 tablespoon salt
- 1 tablespoon garlic powder
- 16 oz softened cream cheese
- 1 cup shredded cheese
- Bacon bits and shredded cheese for garnish
Instructions
- In a dutch oven, saute a small onion in some olive oil. I like to cut the onion up small using the slap chop. It is a great tool to hide onions from picky eaters.
- Next add 6 cups broth, 5 peeled and cubed russet potatoes, 1 tablespoon salt, and 1 tablespoon garlic powder. Put a lid on the pot and reduce the heat to medium. Cook until the potatoes are tender.
- Using a slotted spoon or spider, remove most of the potatoes. Add in 16 oz softened cream cheese and 1 cup shredded cheese. I use colby jack or cheddar, what is on hand. Using an immersion blender, blend in the cheese until the soup is smooth and creamy.
- Then add the potatoes back into the pot and let it cook for another 5-10 minutes so that everything is nice and hot. Then you are ready to serve. Garnish the bowls with some cheese and bacon bits.
The site may contain links to affiliate websites, and we receive an affiliate commission for any purchases made by you on the affiliate website using such links. As an Amazon Associate I earn from qualifying purchases. As a Revive EO Affiliate I earn from qualifying purchases.
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