I love this simple, loaded potato soup. It's based off a recipe my Mom usually makes around Thanksgiving. You start with a delicious base and top it how you want to. It's great to feed a crowd, and the leftovers are delicious.
Ingredients
1/2 cup sweet onion, diced (I like Vidalia onions.)4 Tablespoons unsalted butter
1 clove garlic, minced
1 teaspoon Cajun seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
2 Tablespoons all-purpose flour
48 ounces (6 cups) low sodium chicken broth
2 1/2 pound golden potatoes, peeled and sliced
16 ounces (2 cups) skim milk1 cup shredded cheddar cheese
1/4 cup light sour cream
Toppings - cheddar cheese, light sour cream, bacon or turkey bacon, green onions, parsley
Equipment
Dutch oven or large pot with lid
Spatula
Potato masher
Chef's knife
Cutting board
Vegetable peeler
Measuring cup
Measuring spoons
Ladle
Instructions
Wash, peel, and cut potatoes into slices about 1 inch thick. Set aside.
In your Dutch oven or large pot, melt butter. Add onions and cook over medium-low heat until translucent, about 3-5 minutes. Add garlic. Cook for 1 minute while stirring. Add flour and stir for 3 minutes.
Add chicken broth. Add potatoes and cover with lid. Simmer potatoes for 20-25 minutes until they are fork tender. Mash potatoes in the Dutch oven.
Add milk, cheese, Cajun seasoning, salt, pepper, and sour cream. Stir until combined. Taste for seasoning and adjust as needed.
To serve, ladle soup into a bowl, and top with your favorite toppings. This makes it a loaded potatoes soup. Enjoy!
If you're looking for more foods to pair with this baked potato soup, try these recipes:
(aka grown-up ham and cheese sandwiches)
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