Loaded Baked Potato Soup
Thick and hearty, this potato soup is loaded with flavor and is the ultimate comfort food
washed and cut into 1” pieces
medium yellow onions
2 to 3
sticks of butter
1 to 2
of heavy cream
Chicken Bouillion cube or 1 tsp better than bouillon
red pepper flakes to taste
we used 1 Tbsp - we like the slow burn
salt and pepper to taste
1 to 2
In a large stock pot melt ½ stick of butter
When the butter is melted and beginning to bubble – add in the onions and garlic and simmer until you can’t stand it anymore
Add in the potatoes, 1 tsp to 1 Tbsp red pepper flakes, chicken bouillon , ½ pint of cream, ½ stick of butter and 1 C milk
Mix together well – cover and cook over medium-high heat, stirring occasionally, until the potatoes are softened.
Use a potato masher to break the potatoes up – leave chunks.. this is potato soup, not soupy mashed potatoes
Add in another ½ pint of cream, 1 stick of butter and a slice of cooked bacon (for flavor)
Simmer for 2 to 4 hours, stirring occasionally
You may add another ½ pint of cream or 1 C of milk – to get it to the consistency you like.
Taste frequently – after all, you need to make sure it’s not poisoned.
Top with real crumbled bacon, sharp cheddar, fresh green onions and fresh cracked black pepper
Be comforted in your heart and soul
You can up the red pepper flakes if you like the slow burn, like we do.
You can leave the red pepper flakes out completely.