Garnished Potato Soup is the ultimate cozy dinner idea, and this one is so easy to make! That’s all the goodness in a baked potato made into a healthy soup.
Ready for our new favorite cozy and healthy soup? Potato soup. Who could miss this? (I mean really!) This one is incredibly creamy with intermittent chunks of potato without using any heavy cream at all! Old Bay gives it an irresistible hue. It’s so easy to make: you don’t even need a blender! And like any good recipe, the toppings are the best. You can use whatever you prefer: Alex and I went with old standards like shredded cheese, sour cream, and chives, but added a twist that was new to us. Read on for all of our secrets about what We think this is the best loaded potato soup you will find.
How to Make Loaded Potato Soup: Basic Steps!
So! Most loaded potato soup recipes contain a lot of cream and butter. This one is ultra creamy with milk and a moderate amount of butter. It also has intermittent chunks of potato which makes the soup even heartier! We’ve found that we prefer this to a fully pureed texture. And that means you don’t even need a blender to make it! When Alex created this recipe he was (I think) a genius. Here are the secrets of this delicious soup.
do you have a pressure cooker Opt for instant potato soup.
Step 1: Fry the chopped shallot and garlic in the butter, then add the flour.
You start with a large soup pot or casserole. Melt the butter, then sauté the shallots and garlic for a few minutes. Then add the flour: this makes a “sweat” to thicken the soup. Boil the flour for about 2 to 3 minutes. Once the liquid is added, the flour will thicken it up nicely. Often used in creamy sauces, this trick has its origins in French cuisine. (For gluten free, you can use 1 for 1 gluten free flour.)
Step 2: Bring the potatoes to a simmer with the vegetable broth, milk and Old Bay.
Add vegetable broth, milk, potatoes, salt and Old Bay. You’ll simmer for about 25 minutes, until the potatoes are so soft they fall apart when you bang them against the edge of the pan. Important: Be careful not to let the mixture boil! Keep the heat very low. Stir often and scrape the bottom to make sure nothing sticks. The soup will be very thick.
Step 3: Crush!
Remove the soup from the heat and puree until you get the consistency you want. The soup turns out creamy, but with small pieces of potato. Alex and I have found that this gives the most satisfying texture for a heavy potato soup rather than mashing it completely. Stir to incorporate the mashed potatoes.
And now you’re ready for the best part of a loaded baked potato soup: the toppings! Read on for all of our favorites.
Toppings for Loaded Potato Soup!
This Loaded Potato Soup is the canvas for all of your favorite potato toppings! Here’s what we’ve added to ours, some by default and others a little more unique:
- Grated cheese: Use sharp cheddar, Mexican blend, smoked gouda, or even parmesan
- Sour Cream or Greek Yogurt: Both are great; Greek yogurt adds a healthy kick and zest
- Spring onions or chives: Finely chopped onion or chives is a must
- Bacon (real or vegan): Since we’re a mostly plant-based diet, Alex and I made shiitake bacon for this recipe and it’s incredibly delicious! Other vegan bacon options: coconut bacon or crumbled tempeh bacon.
What other topping ideas do you enjoy? Let us know in the comments below! And if you are Would you like to make a meal out of it? Go to Best Side Dishes to Serve With Soup.
What is Old Bay?
One of the best parts of this stuffed baked potato soup (besides the toppings!) is the hint of Old Bay soil. He provides the perfect Aroma. But what is it? Old Bay is an American spice mix commonly used to flavor seafood, particularly in shrimp cooking. It’s also used in chowders like this potato soup.
The main ingredients of Old Bay are paprika, celery salt, black pepper and crushed red pepper flakes. You can find Old Bay in your grocery store in the condiments section or buy Old Bay online. Or you can make your own! Try our Old Bay seasoning.
Vegan bacon… optional but delicious!
Yes! This soup contains dairy products in the milk and cheese, so it’s a vegetarian soup. (If you want a vegan version, let us know in the comments!) To keep it vegetarian while retaining bacon’s signature salty, smoky flavor, Alex and I came up with a new recipe for vegan bacon. It’s mushroom bacon! This bacon is made with shiitake mushrooms and gives this soup just the right smoky topping.
If you’ve never tried a vegan bacon recipe (we’re assuming many of you haven’t), fear not! It’s not weird. It’s actually supremely satisfying and the perfect topping to make this soup a healthy meatless dinner recipe.
More recipes with potatoes? Head over to our best potato recipes (or vegan potato recipes).
This Loaded Potato Soup Recipe is…
Vegetarian. For gluten free use 1:1 gluten free flour. For vegans, opt for Vegan Creamy Potato Soup.
The description
Garnished Potato Soup is the ultimate cozy dinner idea, and this one is so easy to make! That’s all the goodness in a baked potato made into a healthy soup. Vegan variant: Go to Vegan Potato Soup.
- 2 large shallots
- 4 Garlic cloves
- 4 medium red potatoes
- 4 tablespoons Salted butter
- 6 tablespoons All-Purpose Flour (or 1-for-1 GlueTen free flour)
- 2 cups vegetable soup
- 4 cups 2% milk
- 1 ¼ teaspoon kosher salt
- 2 teaspoons Old Bay Spice
- Freshly ground black pepper
- Topping ideas: Greek yogurt, shredded cheese, chopped chives or spring onions, bacon, shiitake or coconut bacon, hot sauce
- Chop the shallots. Chop the garlic. Peel and cut potatoes.
- In a large saucepan or Dutch Oven, heat the butter over medium-high heat. Add shallots and garlic and sauté 2 minutes. Drizzle the flour over the veggies and toss to coat. Fry for 2 to 3 minutes until just beginning to brown.
- Slowly stir in the vegetable broth, gradually adding and then stirring. Once incorporated, add milk, potatoes, kosher salt, and Old Bay.
- Bring to a boil and cook over low heat for 25 minutes (make sure the heat is just simmering, not boiling). Stir often and scrape the bottom to make sure nothing sticks. The soup will be extremely creamy (be sure to keep stirring, otherwise a skin will form). It’s done when the potatoes fall apart when you smack one against the edge of the pan with your spoon.
- Remove from fire. Use a potato masher to mash the potatoes into a creamy but thick texture. Stir to incorporate the mashed potatoes. Then serve garnished with toppings of your choice! Leftovers can be stored in the fridge for up to 5 days: reheat on the stovetop, adding a little milk if needed.
- Serve with side dishes.
- Category: main course
- Method: Cook
- Kitchen: American
Keywords: Loaded Potato Soup, Loaded Baked Potato Soup
