Loaded Baked Potato Soup
As the days start to get cooler and as Summer starts transitioning into Autumn, soups start sounding better and better to me. So I apologize in advance if you get a bunch of soup recipes soon. I'm guilty of owning probably more soup cookbooks than any other cookbook. When I used to do Hospice care, most of my patients couldn't handle anything but soup. So I found hundreds of soup recipes to keep everyone from getting bored. Some of them sounded odd but were amazing. Some were just straight-up weird. Others just needed help to refine the recipes further. But soups like loaded baked potato soup are just loved by everyone.
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Loaded Baked Potato Soup
2 tbsp olive oil
2 tbsp butter or coconut oil
1 small onion, chopped
4 russet potatoes, chopped
1/2 tsp pink salt
1/2 tsp black pepper, ground
2 tbsp unbleached flour
6 cups of chicken or vegetable broth
1 cup of milk or coconut milk
2 tbsp dried chives
1 tsp dried oregano
1 tsp dried parsley
1/2 sour cream or yogurt
1/2 cup cheddar, grated + more to garnish
imitation bacon bits to garnish
In a Dutch oven over medium heat, add the oil and butter. When melted, add the onions, potatoes, salt, and pepper. Cook for 3-4 minutes. Add the flour and cook for 2 more minutes. Add the chicken broth, milk, chives, oregano, and parsley. Bring to a boil, cover, turn the temperature to low, and cook for 15 minutes. Use an immersion blender to blend the soup till it is smooth. Stir in the cheese. Serve the soup with shredded cheese, about a tbsp of sour cream, and bacon bits on top.
My idea of heaven is a great big baked potato and someone to share it with.
- Oprah Winfrey
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