Loaded Baked Potato Soup

Tucker Caton

Nothing like a cold winter night to warm up to a bowl of potato soup. Potato soup has always been one of my favorite things. Especially when you're looking for a little bit of comfort on a 5 degree Nashville winter night. This recipe takes potato soup to near perfection if not completely. Here's how I do it.

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Course Dinner, Lunch, Main Course, Soup

Cuisine American, Kentucky, Midwestern, Nashville Hot, Southern, Tennessee

Servings 8 Servings

Ingredients

3-4 Pounds Red Potatoes
1 Medium Onion
2-3 Celery Stalks
1 Medium Carrot
2 TBSP Olive Oil
2 TBSP Butter
1 Cup Shredded Mild Cheddar
4 Cups Half and Half or Milk
4 Cups Vegetable Stock
1/4 -1/2 tsp Tucker’s Nashville Hot Chicken Seasoning
1 TBSP Kosher Salt
Salt and Pepper to taste
Bacon for Garnish

Instructions

Preheat Oven to 400. Individually wrap potatoes in foil. Cook for 45 minutes. Once done, unwrap potatoes and cool them off by adding them to a large mixing bowl full of cold water .
While potatoes cool down, small dice carrot, onion and celery.
Once potatoes are cool, remove skins, and cut into 1/2 inch pieces.
Heat Olive Oil over medium low heat. Once hot, add carrots and cook for two minutes.
Add onions, celery, butter and a pinch of salt. Continue cooking for 2 more minutes.
Stir in Half and Half, Vegetable stock, Salt and Tucker’s Nashville Hot Chicken Seasoning. For a spicier soup add 1/2 tsp. Bring to a boil over medium heat, then reduce to simmer 30 minutes.
Add cut potatoes to pot and cook for an additional 10 minutes. Stir continually to break up any potatoes that have stuck together.
Remove from heat, stir in cheese, then mash some of the potatoes with a potato masher. Be careful not to mash them all. The idea here is to thicken the soup. Once you get to the desired thickness add salt and pepper to taste.
Serve topped with cheese, crumbled bacon, and sliced green onions.