Kristina's Loaded Potato Soup

Last Saturday I spent the day with my DIL Kristina. We were doing some special shopping for a special event you will hear about in the near future. 😉 One of the subjects of course was food and her Loaded Potato Soup that she. My son has also raved about this soup!

Sunday was a "stay at home, do what I want" kind of day. I got to thinking again about the potato soup that Kristina makes. This soup is as yummy as my son and DIL tells me it is....not that I doubted them one bit!

I'm very happy that I have a daughter-in-law who likes to cook/bake and that I can share recipes with. I'm also very proud to be submitting Kristina's recipe to our Family Recipes Event being hosted by Laura of The Spiced Life this month.

Kristina's Loaded Potato Soup
(Kristina can feel free to comment what she does as I am only typing this from memory of what I did)

4 slices bacon, cooked til crisp reserving 1 tablespoon fat
1 small onion, diced
2 large garlic cloves (adjust to your taste-I love garlic!), minced
6 large potatoes, peeled and diced
4 cups chicken broth
1 teaspoon basil
salt & pepper to taste
green onion, sliced thinly (I didn't have green onion so for some green color I used some fresh parsley)
shredded cheese (I used Colby)
2 cups half and half
1 teaspoon hot sauce
3 Tablespoons flour

In large saucepan saute onion and garlic in reserved bacon fat. Add potatoes, chicken broth and basil to pan and simmer until potatoes are tender. Using potato masher, slightly mash potatoes.

Mix flour with half and half and hot sauce, then stir into potato mixture. Cook until slightly thickened. Add salt and pepper to taste.

Serve soup topped with crumbled bacon pieces, shredded cheese and green onion.

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About Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

Comments

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Tangled Noodle says

October 25, 2009 at 2:36 am

How I wish I had a spoonful (or two) of this incredibly creamy soup! It would hit the spot on these increasingly cold days.

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Linda says

October 22, 2009 at 3:41 am

I have 10 lbs of potatoes waiting for this. 😉

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JennDZ - The Leftover Queen says

October 19, 2009 at 2:51 pm

This soup looks awesome! I really love it! I think it is the awesome photography that makes it so tasty looking too!

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RecipeGirl says

October 19, 2009 at 12:53 pm

This looks super decadent & delicious. Something I would never make at home, but it always looks good at restaurants!!

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Rosabela says

October 19, 2009 at 6:25 am

This sounds devine!

That's great that you get along well with your DIL and share recipes with. 🙂

I'm lucky too that have a wonderful MIL who shares with me some of her cooking secrets.

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Anonymous says

October 18, 2009 at 8:45 pm

My husband made me potato soup using your recipe. It was AMAZING. Thank you for sharing your recipe.

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Kevin says

October 17, 2009 at 5:53 pm

A baked potato in soup form is a great idea!

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Amanda says

October 16, 2009 at 10:50 pm

O that looks so good and I LOVE that cup! So cute!

Question - what kind of potatoes? Russetts, the more floury kind or boiling potatoes, more like red or yukon? Would love to try this 🙂 Must be soup season! I just posted about a delish corn chowder 🙂

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