I absolutely love potato soup and although I had tried several recipes over the last few years, none really blew me away. Then one day, a few weeks ago, I threw this one together, spur-of-the-moment, and it turned out great! I’ve made it several times since then. It’s a simple, easy, delicious, gluten-free, and inexpensive meal.
Loaded Potato Soup
Gluten-Free. Makes about 5 servings.
-3 Tablespoons butter
-1 medium/large onion, diced
-4 cloves garlic, diced
-4-6 large russet or baking potatoes (2 1/2 – 3 lbs), cubed
-5 cups chicken broth
-1/2 cup heavy cream
-shredded cheddar cheese and crumbled bacon, for topping
1. Melt butter in soup pot.
2. Stir in diced onion, cook until soft.
3. Stir in diced garlic, cook a couple minutes longer.
4. Add in cubed potatoes and chicken broth.
5. Add salt, pepper, and Italian seasoning to taste.
6. Place lid on pot and cook until potatoes are soft (about 30-40 minutes).
7. Once potatoes are soft, use a handheld potato masher to break up some of the larger potato chunks. You don’t want to turn it into mashed potatoes, but rather you want to break up some of the potatoes to help thicken the broth, while still leaving some larger potato chunks.
8. Stir in heavy cream.
9. Serve with shredded cheddar cheese and crumbled bacon pieces (best & easiest way to cook bacon).