Potato soup is something most of us around my parts grew up loving.The traditional potato soup that is!
Mainly made with just potatoes, milk or possibly half and half.
That's half cream & half milk, just to let you know if you don't happen to be from around my part of the world.
I remember having potato soup only in the cold winter months growing up, and it continued until I was probably in my twenties.That's when I realized soup is good anytime of the year.
I know there are those who will disagree and say, soup is made to be eaten when snow is on the ground, the fireplace is roaring and you are snuggled under a blanket with your hands surrounding that hot mug or bowl.
I do agree that is the PERFECT scenario, but when something is as good as my loaded potato soup, why in the world would you wait for the weather to turn bone chilling cold?????????
My loaded potato soup WILL fill your tummy with warm, loving, comforting goodness, but let's try to agree here... We all need that no matter the weather.
I can't, in any way, pretend this soup will not add to your hips, butt or belly.
It is full of calories from fat and carbs.
I will tell you this.I do, because I am a spinach lover, add lots of fresh baby spinach to garnish my bowl whenever I can and mix it right in the soup.
Hey, I am a raw spinach lover and it makes me somehow think the soup is not as sinful.
Sitting here laughing at myself on that one!
Cooks note:You will notice, and probably be shocked.I dont use bacon I fried myself in this recipe.I use the Hormel Real Crumbled Bacon.Don't mistake this for the bacon bits found in the little jars, and dont try and replace it with those.You can use real bacon you cooked yourself of course, but honestly I like it better this way.It gives a more smokey flavor to the soup.
The cheese is also something I stress.I don't use all cheddar.You will notice I use a fiesta blend which does have cheddar, but also several others.I like the flavor it gives this soup by using the blend.If you only use or have cheddar, by all means use it, but there is a difference.
Jodie's Kitchen Loaded Potato Soup
5lb Yukon gold potatoes (recommended for this soup)
Cold water (enough to cover potatoes )
1 stick real butter (salted or unsalted)
1 quart heavy cream
1 cup bacon pieces + more for garnish
1/4 cup shredded fiesta cheese blend
1/4 cup grated parmesan cheese
4 scallions/green onions chopped (green & white parts)
Sour cream for garnish
Salt & black pepper to taste
*In a large heavy bottom pot add diced and peeled potatoes.Cover with cold water and salt.Bring to a boil and let cook until almost fork tender.
Drain potatoes reserving 1 cup of the cooking water.Add potatoes back to the pot along with reserved water.Add butter, cream and bacon.Add 3 of the 4 scallions.Let simmer with lid on until potatoes are done and liquid has thickened up.If you wish, you may choose to mash some of your potatoes up, or keep them all in chunks.Remove from heat.Add cheeses, stir well and adjust the salt and pepper.When plating, garnish with additional cheese, bacon and a dollop of sour cream.If soups becomes more thick than you like or when reheating, just add a little milk, water, or cream to thin it out.