Loaded Baked Potato Soup
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.
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.