This soup only takes 30 minutes, making it great for a quick weeknight meal or an easy weekend lunch. It's even better with a foot of snow on the ground.
Loaded Potato Soup with Garlic Croutons
Garlic Croutons
- 2 slices of bread (I used whole wheat sourdough) cut into cubes
- Sunflower oil (or oil of choice)
- Garlic powder
- Onion powder
Coat bread with oil (about a tablespoon, just so it's lightly coated) and garlic and onion powder to taste. Bake in oven at 325 for about 20 minutes, until croutons are golden brown. I like mine still a little chewy, but you can keep them in for a few extra minutes if you like them well done.
Loaded Potato Soup
Ingredients:
- 5 slices of bacon, chopped
- Half an onion
- 1/4 cup flour (I used all purpose whole wheat)
- 2 cups milk, warmed
- 2 cups chicken stock
- 1.5 lbs diced Russet potatoes
- 1 cup shredded cheddar cheese
- 1/4 cup greek yogurt or sour cream
- 1-2 tbsp Old Bay Seasoning
- Pepper to taste
Cook the bacon in a stock pot to desired crispness. Using a slotted spoon, remove bacon bits and put on a separate plate. Leave about 3 tbsp of bacon fat in the pan (this was about all I had, but if there is extra you can discard it).
Cook the onions in the bacon fat about 5 minutes until soft and golden. Sprinkle the flour on top of the onions and mix well. Saute another minute to let flour cook.
Add the chicken stock, and mix so onions are totally incorporated, scraping any bits off the bottom. Add milk, potatoes, bacon, Old Bay and pepper, and bring to a simmer (not boil).
Once the soup has reached a simmer, turn to med-low, cover and let soup simmer 10-15 minutes until potatoes are cooked. Stir every few minutes to avoid burning the bottom.
When the potatoes are cooked through, turn off heat and add cheese and greek yogurt/sour cream. Mix through thoroughly.
Serve, topped with croutons and any additional toppings of choice (more bacon, green onions, hot sauce, etc).
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