Loaded Potato Soup

DSC_0395RECIPE #464, DAY #640


ORIGINAL RECIPE: I collected this as “Baked Potato Soup” into my very first recipe collection, but it came originally from Mills’ and Ross’ Desperation DInners*

TIMING: 20 minutes

DIFFICULTY: Not at all

TOOLS: A soup pot and nothing special

COOK TYPE: Stovetop

DSC_0396HEALTH: It’s a little heavy on the fat, but basically it is a simple soup made with veggies and floated with a moderate amount of protein. If you could potatoes and bacon as legitimate veggies/protein, then this is A-OK.

EXPERIENCE: I’ve been making this soup since early in our marriage. Most things that I can say that about, we’ve had to leave behind or update because our palates have become more sophisticated. Thus, this soup, an old stand-by, is not very sophisticated. Thus, the kids love it. But we still eat it, because what baked potato fan wouldn’t like a liquified version? (Just kidding. That sounds horrible but it does taste great.)

DSC_0397NOTES: Knowing our family, I would make a whole pack of bacon to crumble for this soup, but you could get away with 4-8 slices.


  1. In a medium sauce pan, fill halfway with cold water. Add 4 large peeled and diced russet potatoes. Bring to boil over high heat, then reduce heat and boil until potatoes are just tender. Drain and set aside.
  2. In a soup pot over medium heat, melt 2 tablespoons unsalted butter. Add 1 diced onion and cook until translucent.
  3. Add 4 cups chicken or veggie broth and bring to a boil. Reduce to a simmer and gradually whisk in 2 cups grated extra sharp cheddar. Whisk in 1 cup sour cream. Stir in potatoes and simmer on low for 5 minutes. Taste for salt and pepper.
  4. Serve topped with crumbled bacon and sliced scallions.


Serve with a salad. Really, nothing else is needed, but a salad would make a more complete meal. This isn’t meant for guests.

LEFTOVER IDEAS: Warm, whisking, over medium-low heat.

*Recipe changed from the original.


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