One Amazing Loaded Potato Soup
I have lots of memories of foods management labs. Some are wonderful. Others comical. And then there are those that you never want to repeat. So, my recipe collection was refined continually from what could and should occur in those kitchen groups. From breads to pizzas to desserts to main courses, there were some amazing recipes that just worked. Now, this was one amazing loaded potato soup recipe!
In fact, it is so amazing that years later, there are comments on my social media feed. Requests for the recipe. Pleads for me to make it for previous occupants of those kitchen groups. Deliveries requested.
You get the drift.
Recently, in the middle of a DIY post on facebook…one such comment was left regarding that recipe…”Hey, what about that loaded potato soup recipe?!!”
That’s all it took.
One request. I’m on it. Responding.
Because, sweet friends. That’s why I taught. To share the joy of cooking. For meaningful or fun conversation to be had around a table over great recipes.
I applaud them when they cook. I sing their praises when they share a photo. Celebrate their successes!
See, that teaching still continues.
Long after the classroom door closed. Past empty hallways. Graduation caps tossed. And life moved on.
Now, there’s a bit of magic that occurs with this recipe. You know how some cream based soups have a tendency to separate? This one doesn’t do that. This loaded potato soup just became a tried and true great recipe.
No breaking. Creamy. Delicious. A class favorite for sure.
A great bowl of soup that can be suited to your taste in toppings. Comfort food. For warm winter soothing that brings joy and pure happiness…if you aren’t lactose intolerant!
Without further adieu, here’s that favorite loaded potato soup recipe.
Loaded Potato Soup
Equipment
- dutch oven
Ingredients
- 4 large russet potatoes
- 2 stalks celery, minced
- 1 small onion, minced
- 1 carrot, peeled/grated
- 4 C. chicken broth
- 2 t. salt
- 1 T. white vinegar
- 3 C. milk
- 1/2 C. all purpose flour
- 1 C. Monterey Jack grated cheese
- 1 C. Mild cheddar grated cheese
- Garnishes: sour cream, chopped ham, chopped bacon, grated cheese, green onion Choose your favorites!
Instructions
- Wash and peel potatoes. Cut into bite sized pieces.
- Wash, peel and grate the carrot.
- Chop onion and celery finely.
- Add and mix together potatoes, celery, onion, carrot, chicken broth, salt and vinegar into a Dutch oven over medium heat.
- Bring to a boil. Reduce heat and simmer for 20 minutes.
- Whisk together the milk and flour in a separate bowl.
- Remove soup from heat and add the milk/flour mixture.
- Return to heat and simmer for 10 minutes, stirring occasionally, until thickened.
- Add cheeses and continue cooking until desired thickness.
- Add to bowls and garnish with your favorite toppings: sour cream, chopped ham or bacon, and/or green onion.
Notes
My favorite dutch oven to use for this recipe is always the Lodge cast iron. (Affiliate link included for your convenience. See my disclosure policy.)
Choose your favorite toppings…we LOVE smoked ham that my husband creates; but, ham, bacon, cheeses, sour cream, green onions are all lovely.
Loaded potato soup in all its glory! I can now hear celebratory cries from a few when I post this…
You can certainly make this much healthier by dairy that you choose…be it skim, low fat or fat free. Or even more rich, by half and half or full fat ingredients.
If you are one of those who have loved it, please share! And if you are new to this recipe, please try it and share your results. It’s all about conversations around the table. I can’t think of a better recipe right now in the middle of winter that comforts at your table or mine.
Happy gathering around the table, friends!
13 Comments
Vickie Ramey
You gave me this recipe years ago and it’s one of our favorites! But I’ve never tried ham with it, so that’s on my weekend grocery list!
Leslie J Watkins
Did you try it with the ham yet? It took it up a notch with Gary’s smoked ham from the grill!! Wanna come home and try it? Might be a little ice skating involved when you get here!!
Martha Wallace
Billy would love this! He’s a potato guy. Does the vinegar prevent the separation? Interesting!
Thanks for sharing!
Leslie J Watkins
He will love this recipe! The acidic quality of vinegar makes this soup work. It’s ALWAYS a favorite!
Cindy Rust
Potato soup is one of my favorite comfort foods and yours looks delicious! Funny story, we don’t eat potato soup often nowadays. We ate it a lot at the beginning of our 37-year marriage due to living on a tight budget. I would throw in chunks of ham (remember the ‘ham steaks’ in the meat department for $2??) and we thought we were living high off the hog ( we kinda were!) Anyway, if I make it now, my hubby says he feels poor! Haha! Thanks for sharing your recipe!
Leslie J Watkins
I do remember those ham steaks. I found this recipe during my culinary teaching days…and it’s so rich and wonderful that it produced the opposite reaction for my husband. I hope you’ll give it a try and change your husband’s opinion on this one!! Thank you so much for sharing, friend.
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Laura Ingalls Gunn
We are in the single digits this weekend here in Texas. I can’t wait to make this. Pinned!
Leslie J Watkins
It is definitely just the best when it’s cold! We have 8″ of snow forecast here for Monday and then more snow each day next week. I love snow so bring on the soup! Have a great weekend!!
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