RecipesUltimate loaded potato Soup

Ultimate loaded potato Soup. Potatoes and soup define comfort food for me (and pasta and cheese too!), so when you combine them together, it's like comfort food heaven! The best part about this recipe? It comes together fast, it's easy, yet is so full of yummy baked potato goodness.

Loaded with bacon and creamy potato goodness, this is a favorite comfort food in my household. What's the secret to making this ultimate comfort food soup ultra creamy? It prevents curdling that can happen when regular milk is cooked over a long period of time. You can cook Ultimate loaded potato Soup using 17 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Ultimate loaded potato Soup

1. It's 6 of russet tomatoes, peeled and cut into 1" cubes.
2. You need 6 strips of bacon, uncooked and cut into small pieces.
3. Prepare 1 of yellow onion, diced.
4. Prepare 3 TBS. of Butter.
5. Prepare 3 cloves of garlic, minced.
6. It's 1/3 C. of Flour.
7. Prepare 4 C. of Chicken stock.
8. You need 2 C. of Milk.
9. It's 1/3 C. of Heavy cream.
10. It's to taste of Salt and pepper.
11. You need 1/2 tsp. of Ancho chili powder.
12. Prepare 2/3 C. of Sour cream.
13. It's of Toppings (optional).
14. Prepare to taste of Shredded cheese.
15. It's to taste of Green onions.
16. You need to taste of Sour cream.
17. You need to taste of Bacon.

This easy potato soup is made with chicken stock, bacon, onion, celery, and herbs, then finished with a little cream for extra richness. Didn't need to puree the soup as the potatoes melted away. Loaded potato soup is the ultimate cozy dinner idea, and this one is so easy to make! It's all that's great about a baked potato, remade as a healthy The soup will be creamy but with small chunks of potatoes.

Ultimate loaded potato Soup step by step

1. Cook bacon pieces in a large soup pot over medium heat until crispy. Remove with a slotted spoon and leave grease in the pot..
2. Add butter and onion and saute until onions are soft. Add garlic and saute 30 seconds more until fragrant..
3. Sprinkle the flour into the pot and whisk until smooth.
4. Add diced potatoes, chicken broth, milk, heavy cream, salt, pepper and anchor chili pepper..
5. Bring to a boil and cook until potatoes are tender and can easily be pierced with a fork. About 10-15 minutes.
6. Reduce heat to a simmer and remove about 1/2 of soup into a blender. Puree until smooth. Add back in to the pot..
7. Note: If you prefer your soup all creamy with no pptato chunks you can puree all of the soup in batches..
8. Add sour cream and 3/4 of the bacon pieces. Stir and simmer 15 minutes..
9. Top with additional bacon, sour cream, shredded cheese and green onions (optional).

A classic baking potato is the russet, which is one of the most starch-filled in the world of spuds. That starch is released as the potatoes cook in the broth, becoming part of the underpinning of a rich, thick soup. When done, the tip of a paring knife should go through the potatoes easily. Scoop out the potato pulp from the skins and add to the milk mixture. Mash with the back of a wooden spoon leaving it a little bit chunky.