The fiancé told me the other day that I should rename my blog to ‘Eat Soup with Kate’. After feeling slightly offended for a few seconds, I realized it’s not such a bad thing after all. Thanks darling.
If you’ve been following my blog you will understand when I say that I’ve really been loving soups lately. In fact, that’s all I’ve really been making (and thus, posting!) this winter.
And I’m ok with that. You know why?
a) Soups can be an extremely healthy meal option
b) Soups are insanely filling
c) Soups are so very versatile
d) Soups are delicious
e) Soups make great leftovers
And that is that.
I’ve made some classic standbys this winter (including this Chicken Wild Rice Soup and Easy Chicken Noodle Soup) as well as some new favorites (Healthy Broccoli Cheese and Sweet Potato Kale and Chorizo Soup).
Today I’m sharing a recipe for a Loaded Baked Potato Soup. I can’t say I’ve ever made my own before, and boy, was it good! This is not the bland baked potato soup you may have had before. The bright flavors of jalapeño and green onions compliment the richness of the milk, sour cream and cheese. Topped with caramelized onions, crisp bacon, and green onions, this soup is hearty, thick and delicious!
Loaded Baked Potato Soup
6-8 large red potatoes (or 10-12 smaller ones), cut into 1-inch cubes
8 cups milk (I used whole milk from a local farmer)
1 cup sour cream (check out my recommended brands here!)
4 TBSP + 2 TBSP butter – divided
2 TBSP flour
2 cups cheddar cheese
8 pieces bacon, for topping
6 green onions, sliced thinly + extras for topping
1/2 onion, diced
1 jalapeño, minced
splash heavy cream (optional)
salt and pepper, to taste
Preheat oven to 400. Lay bacon on parchment paper lined baking sheet. Bake bacon until crisp. Remove from oven and transfer to paper towel lined plate to finish. Crumble with hands.
Meanwhile, melt 4 TBSP butter in large pot over medium heat. Once melted, add in flour and stir continuously until forms a roux (should be light brown to golden brown in color).
Add in milk slowly, one cup at a time, stirring as you go. Bring to a simmer.
Add in potatoes and season with salt and pepper. Simmer until potatoes are fork tender and falling apart slightly (20-30 minutes).
While potatoes are cooking, melt remaining butter in small pan. Add onions and cook on low heat, stirring occasionally until become soft and caramel colored.
When potatoes are finished, add in jalapeño and green onion. Stir to combine.
Take soup off heat. Using an immersion hand blender (or potato masher), blend soup until reaches desired consistency.
Stir in sour cream and splash of cream (if using). Slowly add in cheese, stirring to combine.
Taste and adjust seasonings as needed.
Top with caramelized onions, crispy bacon and additional green onion (if desired).
I love this soup so much I just can’t wait till lunch to enjoy it! So, I’ve been eating it for breakfast. Yes breakfast. I figure it has bacon and potatoes in it, so it’s close enough to a breakfast meal (who says you can’t have soup for breakfast anyway!?).
Rocking out some work while enjoying my delicious soup.