Recipe Swap: Loaded Potato Soup

 

I may have mentioned in an earlier post that the only good thing about winter is soup...and what better way to say goodbye to winter than with a fabulous soup? The theme for this round of recipe swaps was soup, and I couldn't have been more pleased to get Caitlin's recipe for Loaded Potato Soup! Winter showed up pretty late here in Texas, and with 90 degree temps today, it seems to be on it's way out as soon as it got here...and I can't say I'll be sad to see it go! I will, however, be sad to say goodbye to this soup until winter shows itself again...

 

Creamy, rich, and delicious...the perfect potato soup for me! I did not use the broccoli this time around, but next time I definitely will! I suggest you give this soup a try before the wintry cold is gone...it's too good to put on hold for another 6 months.

 

Loaded Potato Soup

Source: Caitlin's Cooking

 

Ingredients

• 6 slices of bacon, chopped
• 1 medium onion, diced
• 3 medium carrots, peeled, quartered and thinly sliced
• 2 garlic cloves, finely minced
• 4 medium russet potatoes, peeled and cut into 1/2" dice
• 1 tsp dried thyme
• 4 c chicken stock or broth
• 2 oz cream
• 1/4 c heavy cream or half & half
• 1 c shredded cheddar, jack or colby cheese, divided
• 2 c steamed broccoli
• 3 scallions, thinly sliced

 

Preparation

1. Heat a large Dutch oven or soup pot over medium heat. Add the bacon and cook until crispy. Remove bacon from pan to paper towels to drain, reserving 2 tablespoons of bacon fat in the pot.
2. Add olive oil if necessary for 2 tablespoons total, and add the onions and season with salt and pepper. Cook until soft, then add carrots and garlic. Allow the vegetables to cook until they start to develop some color. 
3. Add the potatoes and thyme, stirring to combine, and season with salt and pepper again. Add the chicken broth and bring the soup to a simmer. Cook until potatoes begin to fall apart, about 10-15 minutes. Break up potatoes with a potato masher to desired texture. Over low heat, add the cream cheese and cream, if using, and stir until cream cheese melts. Stir in 3/4 cup of the cheese.
4. Serve topped with the reserved bacon, remaining cheese, steamed broccoli and scallions.