Creamy Loaded Potato Soup

Hey there! Yup, it's Sunday and you know what that means: SOUPER SUNDAY! 

I've been getting so much love on Instagram on my Sunday Soups Fall series. If you didn't know, I share my little videos of " soup in the making" there. If you don't follow me there yet I would love for you to do. You can find me under oak.hill.farms.

Now, back to business...today's soup is one of my very favorites! Its super simple to make, it's very inexpensive and a crowd pleaser for sure! It is also pretty filling since the base is potato. So if you are like me, always wondering: "Do I have enough food to feed this tribe of mine?" then I can tell you: YOU WILL!

Many people have different versions of this potato soup but I'm here to make your life easier and give you simple yet most delish recipes to impress your peeps.

I'm a girl with a good appetite and bacon, cheese and sour cream are some of my favorite toppings to add to this creamy goodness (please don't judge...hehe). So here you will see a whole lot of delicious goodness. 

Without further due: Creamy Loaded Potato Soup for ya!

Prep time: 10 minutes

Cook Time: 40 minutes

Yield: 8 generous servings

Ingredients:

- 1 package (12oz) of bacon, chopped

- 1 large white onion chopped 

- 6 cups of chicken broth

- 2lb of baking potatoes, peeled, cubed and washed

- 1 pint of heavy whipping cream

- salt & pepper to taste

For garnish:

- 3/4 cup of green onion finely sliced

- 2 1/2 cups of shredded cheddar cheese

- 1 container (8oz) of sour cream

Directions:

- In a large pot, at medium temperature, add the chopped bacon. let the bacon cook and become crispy. Then removed from the heat and set aside on a plate with paper towel to take the greasy off. You will use this for garnish later. 

- Add the chopped onions to this bacon grease and continue to cook until they become clear. Then add the cubed potatoes and stir. Add the chicken broth and cover on medium heat so the potatoes start to cook. This should only take about 10-15 minutes.

- The potatoes will start to get soft and will get a puree consistency. This recipe doesn't call for corn starch or flour as others because we just use the starch from the potato to get the thick consistency wanted. At this point when the potatoes are fully cooked becoming puree I use either a hand blender or i put everything (including liquid) in the blender to get a smooth consistency. If you prefer a lumpy potato soup you can skip this step and only use a masher to puree them in the pot.

- After blending return to the pot or if you choose to mash them or hand blend them just stir them well and add the pint of heavy whipping cream. Stir until it starts getting thicker and its done! That easy!!!!

- Serve the soup and add garnishes: i add the sour cream first and the I sprinkle the cheddar cheese, bacon bits that were previously cooked and the fine sliced green onions. ENJOY!!!!

Hope you make this recipe and you enjoy it as much as we do :) Please tag me on Instagram if you make it using hashtag #carlasprovenrecipes and don't forget to leave your comments, questions and suggestions below. Happy Sunday!

XOXO

Carla