We had our first snowfall of the season here in Toronto, Ontario (Canada). As soon as that first snowflake hits the ground and stays, I crave hearty soups. Today I’m sharing my recipe for Loaded Potato Soup. The soup base is simple to make. When loaded up with bacon, cheese, and croutons, it becomes a hearty meal that is packed with flavour!
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Recommended Tools
I highly recommend investing in a good immersion blender if you don’t already own one. It makes the process of blending soups 1000% easier and faster than using a vegetable masher (i.e. potato masher) or traditional blender! Check out my Roasted Cauliflower Soup post where I dive into more details on why I recommend an immersion blender. Oh yeah, and while there check out the recipe – it’s super delicious and a great alternative to this potato soup.
- An immersion blender
- A stock pot or soup pot – the higher the sides, the less chance of soup getting on your shirt.
- A ladle for serving
Making the Soup Base
Ingredients
- 10 Potatoes, medium Yukon gold, or red skinned
- 1 tbsp Butter
- 1 Onion, medium
- 1.5 tbsp Garlic. minced
- 1 tsp Salt Use more if using unsalted broth
- 1/2 tsp Pepper
- 4 cups Bone broth (I make my own from scratch)
Steps
- Peel and cut the potatoes into 1 to 2-inch size cubes. Place in a large pot and boil for 10-15 minutes or until they easily break apart with a fork. Drain and set aside.
- In the same large pot, melt butter over medium heat. Add the onion, garlic, salt, and pepper. Sautee until onions are translucent.
- Add in the bone broth and heat through, add in the boiled potatoes and stir.
- Using an immersion blender, blend the soup until it is creamy and thick. Taste, and salt and pepper to your liking if you wish.
Loading up the Soup
Choose as many of these toppings as you wish. The more toppings you add the heartier the soup will be!
- 1/2 tsp ground nutmeg
- Fresh rosemary
- Crisp cooked bacon
- Shredded smoked cheese or old cheddar
- Sour cream
- Fresh sourdough croutons – check out the Bonus Sourdough Crouton Recipe included in the Roasted Cauliflower Soup post!
- Chopped green onions or chives
How to Store
Store in the fridge in an airtight container for 3-5 days. Does not freeze well.
Loaded Potato Soup
Equipment
- Immersion Blender
- Stock pot
Ingredients
- 10 Potatoes, medium Yukon gold, or red skinned
- 1 tbsp Butter
- 1 Onion, medium
- 1.5 tbsp Garlic. minced
- 1 tsp Salt Use more if using unsalted broth
- 1/2 tsp Pepper
- 4 cups Bone broth
Instructions
Base Potato Soup
- Peel and cut the potatoes into 1 to 2-inch size cubes. Place in a large pot and boil for 10-15 minutes or until they easily break apart with a fork. Drain and set aside.
- In the same large pot, melt butter over medium heat. Add the onion, garlic, salt, and pepper. Sautee until onions are translucent.
- Add in the bone broth and heat through.
- Add in the boiled potatoes and stir.
- Using an immersion blender, blend the soup until it is creamy and thick. Taste, and salt and pepper to your liking if you wish.
Loaded Toppings (choose as many as you wish, the more the heartier the meal)
- 1/2 tsp ground nutmeg
- Crisp cooked bacon
- Shredded smoked cheese or old cheddar
- Sour cream
- Fresh sourdough croutons
- Chopped green onions or chives
Notes
Save for later!
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