Loaded Baked Potato Soup

Winter is here and there is no better time to cozy up with some warm soup. Baked potato soup is a favorite in our house; it is hearty, delicious, and makes for the perfect dinner on a cold night. For these recipes, Nikki will be sharing a loaded baked potato soup complete with lots of bacon and cheese. Jess will be sharing her take on this recipe, without all of the animal products. Enjoy!

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Click the link below to start on this savory soup!


Nikki’s Loaded Baked Potato Soup

During the winter, I make hearty soups at least 3 times a week. This creamy, cheesy baked potato soup is so delicious on a cold, rainy night. There are lots of potatoes, bacon, and cheese- what more could you want? Also, it is very easy to make and doesn’t take much time or preparation. Definitely a good recipe for a weeknight meal. Let’s get cooking!

Ingredients:

  • 1 lb thick cut bacon
  • 11 tablespoons butter (I used 5 1/2 tablespoons salted and 5 1/2 tablespoons unsalted)
  • 2/3 cup all purpose flour
  • 7 cups 2%  milk
  • 4-6 russet potatoes, baked peeled and cubed
  • 1 bunch of green onions, chopped
  • 2 cups sharp cheddar cheese, shredded
  • 3/4 cup sour cream
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons ground black pepper (or more if desired)

For this recipe, there’s not a whole lot of prep, which is awesome! During the week when I come home from work, the last thing I want to do is chop vegetables for an hour to get dinner ready. The only prep we need to do here is chop our green onions and cook the potatoes. I don’t always have the patience to wait for potatoes to cook for an hour or so in the oven. To save time, cook them in the microwave after you peel and cube them.

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After chopping the onions and dealing with the potatoes, the only other prep we need to do is grate the cheese, which is totally optional. Feel free to buy shredded cheese to save more time!

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Once the prep is done, it’s time to get our soup started.

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In a large stock pot, melt the butter over medium heat.

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Once the butter has melted, add the flour and whisk for a few minutes.

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Meanwhile, cook the bacon and chop it. Reserve for later (and eat a piece or two now, duh!)

For the soup, the rest is pretty easy. Slowly add the milk, one or two cups at a time. Whisk the mixture until it starts to thicken. Then add the green onions (reserve some for garnish) and potatoes and bring to a boil, continuing to whisk or stir. Lastly, reduce the heat to low and add the bacon (reserve some for garnish), sour cream, cheese (reserve some for garnish), salt and pepper. Taste and add more seasoning if necessary. Once the cheese is melted, it is ready to serve!

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Garnish with bacon, green onions, and cheese on top. Enjoy!

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Jess’s Loaded Baked Potato Soup

(VEGAN)

I always forget how easy making soup is! It’s a great thing to make on a Sunday or before you start a busy week, so you have leftovers for quick lunches and dinners. This soup is creamy but not too rich, and gets lots of yummy flavor from the toppings. The garnish is optional but really makes the soup! I used chopped green onions, Daiya cheddar shreds (you could also use nutritional yeast), Tofutti sour cream, and Lightlife Smart Bacon. All three can be found in the specialty vegetarian section in a grocery store.

Ingredients

  • 1 medium yellow onion, diced
  • 1/4 cup flour
  • 4 1/2 cups veggie broth
  • 4 medium russet potatoes, cubed (skin on or off)
  • 1 cup milk alternative (I did 1/2 cup coconut milk, 1/2 cup soy milk)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • Green onions (chopped), shredded vegan cheese, sour cream and bacon (cooked) for garnish

First, in a large pot, sauté your onion in oil until translucent. Add the flour and stir for one minute.

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Add vegetable stock, potatoes, salt, pepper, and garlic powder. Stir well and bring to a boil.

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Once boiling, turn down the heat and cover the pot. Let the soup simmer for about 10-15 minutes, or until the potatoes are tender.

Scoop 2 1/2 cups of the soup into a blender and pour in the milk. Blend on high for about one minute, or until smooth. Return the mixture to the pot and stir to combine.

Simmer for another 5 minutes, stirring occasionally. Start digging out your garnish ingredients!

IMG_2910 Serve warm, topped with sour cream, cheese, veggie bacon, and green onions.

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