Description
Soup season is here! Ditch the condensed can and make your own chunky and creamy loaded baked potato soup. With only a few simple ingredients you can have a bowl of homemade potato soup full of hearty potato chunks with a creamy soup base. This is my favorite comfort food perfect for chilly nights or snowy days, it will fill you up.
Ingredients
Units
Scale
- 3 Russet Potatoes diced and peeled
- 3 Yukon Gold Potatoes diced and peeled
- 1 White Sweet Potato diced and peeled
- 2 tbsp Unsalted Butter
- 1 tsp Minced Garlic
- 1/2 Yellow Onion Diced
- 4 Celery Stalks divided
- 14.5 oz Low Sodium Chicken Broth (1can)
- 1 1/2 cup Milk divided
- 1/2 cup Heavy Cream
- 2 tbsp Worcestershire Sauce
- 1 tsp Salt
- 1 tsp Pepper
- 3 tbsp Bacon Bits
- 1 tbsp Chives copped
- 1/4 cup Shredded Cheddar Cheese
Instructions
- Fill a large stock pot with water and bring to a boil.
- While water heats up, wash all the potatoes, peel, and dice into 1 inch pieces.
- Once water is boiling, add all the potatoes to the boiling water and cook for 15-20 minutes until tender.
- Dice onion and three of the four celery stalks. Cut one of the celery stalks into four smaller pieces and set this one aside. To speed up the chopping process I use this slicer.
- In a large pot or Dutch oven, melt butter over medium heat.
- Reduce to medium low heat and add diced onion, garlic, and three of the diced celery stalks. Season with the salt and pepper and sauté until the onions and celery soften. About 5 minutes. Be careful not to burn the garlic or it will taste bitter. Remove from heat.
- Once the potatoes are cooked, drain and add half of the potatoes to a blender. You will blend half the potatoes and leave half of them chunky.
- Add half the chicken broth, half of the milk, half of the heavy cream, and one celery stalk to the blender with the potatoes and blend until smooth.
- Add the blended mixture to the pot with the onions and celery. Tip: To get all potato residue out of the blender, add remaining chicken broth to the blender and shake with the lid on. Then pour into the pot with the rest of the mixture.
- Add remaining milk, heavy cream, Worcestershire sauce, bacon bits, and chives to the pot and heat over medium low heat.
- Slowly stir in the cheese until it is fully combined.
- Add the remaining potato chunks to the pot and cook for about 5 minutes or until soup is hot. Do not boil.
- Garnish with additional chives, bacon bits, cheese, and a dollop of sour cream.
- Store leftovers in an airtight container in the fridge for up to 4 days.
Notes
To achieve a creamy and chunky potato soup, you will blend half the potatoes and leave half of them as chunks.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Method: Stove Top
- Cuisine: American
