Creamy, thick and comforting, this lovely Loaded Potato Soup Recipe will warm your soul and it’s perfect for the whole family, even the pickiest of kids.
Loaded Potato Soup Recipe
I don’t know about you but I love soups, in every season! They’re healthy, hearty and quite filling and most times they’re well received even by my picky daughter. Just like this amazing loaded potato soup recipe! I mean, potato and cheese? Yes, please, anytime!
This soup is so flavorful and rich, loaded with tons of yummy ham, potato chunks, onions, cheese and crispy bacon bits. It may not be the healthiest option but is there anything better than bacon? We absolutely love this loaded potato soup recipe and it’s so easy and pretty quick to make, great for busy families!
If you want to make this recipe quicker, use store bought chicken broth and cream of celery soup. I personally like my dishes to taste more “homemade” so I boiled some chicken backs and used the broth and added fresh celery to my potato soup. If you want to use homemade chicken broth but need to make your potato soup quicker, prepare the chicken broth in advance and refrigerate.
I also wanted to add a bit of a smokey to my loaded potato soup recipe so I used smoked ham but regular would do just fine. You may want to savor this soup slowly as it’s so delicious!
Loaded Potato Soup Recipe
- 6 medium large potatoes or 8 smaller ones, diced
- 1 medium onion, chopped
- 16 oz = 450 g smoked ham, diced
- 1 cup of fresh celery root, diced or 1 can cream of celery soup
- 16 oz = 0.5 l chicken broth or 1 can chicken broth
- 4 garlic cloves, smashed
- black pepper to taste
- 2 cups shredded cheddar cheese (I used white cheddar cheese but any type would do just as great)
- 1 cup milk
- 1 tablespoon flour
- 16 oz 450 g bacon slices, cooked
- handful parsley, chopped
For the homemade chicken broth:
- 8 small chicken backs
- 1 onion, whole
- handful parsley
- 3 medium carrots
- To make your homemade chicken broth: Place chicken backs in a large pot with carrots, whole onion and parsley and cover with 1 1/5 gallon = 6 l water. Boil, skim then turn heat down to a simmer. Continue simmering for 3 hours, skimming if necessary. Strain through a sieve.
- Wash, peel and dice the potatoes. Place in a large sieve, wash again thoroughly and strain.
- Place in the bottom of a medium large pot.
- Add onion, ham, celery root, chicken broth and cover in water.
- Bring to a boil then turn the heat on low and cook for about 1 hour or until potatoes are tender.
- 15 minutes before turning the heat down add garlic, black pepper and half the cheese.
- Whisk together flour and milk in a small bowl and pour into the pot.
- Garnish with the remaining cheese, bacon bits and chopped parsley (or dill, it works great too!).
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