Friday is food day! We are starting our recipes out with one of my favorite comfort foods. Perfectly Loaded Potato Soup. MMMM. MMMM. Who doesn’t love a good creamy potato soup? It always hits the spot if you ask me, add some crispy bacon on top and all the cheese…..I may be hitting up some leftovers for breakfast! This recipe is so simple and turns out so delicious you will want to eat two bowls full, and you probably will!
Perfectly Loaded Potato Soup
Guys, really I love this stuff! You can make it on a busy weeknight or a laid back weekend. It doesn’t matter when, it will hit the comfort spot!
Start by peeling and cutting 5lbs of Russet Potatoes. Cut them into smaller cubes for a faster cook time. Then dice the onion. Usually I would have some bacon frying but since I used my last package for breakfast this morning we were fresh out so we are using bacon pieces. If you fry your bacon keep some of that yummy grease and brown up the diced onion. If you don’t have or want to use the bacon grease use butter for browning.
Possibly in the middle of dicing a crisis may arise, such as a child with a bloody nose. You may have to explain that when you choose to horseplay you are open to getting a busted nose. You may look around and wonder if you just entered an episode of Dexter, OMG how is there so much blood spatter from one little 7 year old nose? Clean up, calm everyone down, wash your hands and return to your peaceful place of cooking. This probably won’t happen to you but just in case you will be prepared.
Throw the potatoes into the pot and your chicken stock until it just covers the potatoes. Add salt, pepper and garlic powder to taste. Cover and let boil until potatoes are soft and mushy. Do the happy dance while you wait or in all reality say 1000 times that dinner is almost ready and get out of the fridge for about 15-20 minutes.
Drain a little of the chicken broth, now it is time for the good stuff. Add about 1/4 cup milk, the cream cheese, butter, and sour cream. You can also substitute the sour cream with plain Greek yogurt. Use a potato masher or submersion blender to get all this blended together and creamy. You can add some flour to thicken it up if you would like. This is the perfect texture for our family so I don’t thicken it any. Put this delicious goodness in your favorite/largest bowl, top with cheese, bacon and green onions and MMMM MMMM eat up!! Let me know when you try it.
Perfectly Loaded Potato Soup
5lbs Russet Potatoes
1 small onion
8oz Cream Cheese
1.5 sticks butter
1/4 cups Sour Cream or Greek Yogurt
1/4 cup milk
salt, pepper and garlic powder to taste
- Cut bacon into pieces and cook in soup pot until crispy. Remove the bacon pieces leaving the fat. (If you do not want to use bacon add butter to pot.) Add onions to the pot to brown. Add cubed potatoes to pot and cover with chicken broth. Add salt, pepper and garlic powder to taste. Cover and boil for 15-20 minutes until potatoes are mushy.
- Drain a little of the chicken broth. Add the milk, cream cheese, butter, and sour cream. (You can also substitute the sour cream with plain Greek yogurt.)
- Use a potato masher or submersion blender to get about half of the soup blended together and creamy, leaving a few small chunks of potato You can add some flour to thicken it up if you would like.
- Top with cheese, bacon bits and diced green onions and enjoy!