How To Make This Loaded Potato Soup Recipe
Are Potatoes Good For You?
Let’s face it y’all, with so many people wanting to eat low carb potatoes can often be avoided. But if you don’t eat them you are missing out on some good nutrition!
I wouldn’t recommend having them every day if you are trying to lose weight but for a good nutritious meal adding potatoes adds a whole bunch of goodness into your life. For example potatoes like the Russet potatoes found in this loaded potato soup recipe contain a good amount of fiber and vitamins. If you want to know a whole lot more than I can tell you about potatoes I found a a research article from Advanced Nutrition about this root vegetable HERE
Now let’s get cooking…
And make us some loaded potato soup!
The Ingredients for this Loaded Potato Soup Recipe are:
- 4-5 medium russet potatoes*
- Instant potato flakes (I don’t use potato flakes pictured above anymore. Instead I go with just plain ole dehydrated potatoes by Bob’s Red Mill Potato Flakes without all the additives. I get them on Amazon if I have trouble finding them in the store. But if you like the brand above no problem! You do you 🙂
- Heavy Cream*
- 2 cans of Chicken Broth, A small yellow onion
- Cheddar cheese
- Smoke Meat (see suggestions below)
- Salt and pepper
Substitutions That Work Out Well For This Potato Soup Recipe
Now we need to talk substitutions because there are a ton you can easily make when it comes to this soup.
For the Potatoes – if you don’t want to peel and dice the potatoes, just grab a 32 ounce bag of frozen cubed hash browns. You know what, the shredded ones will work just fine, too!
For the Heavy Cream – the cream gives this a rich and delicious flavor so it is my favorite to use. As a substitute though, I suggest canned evaporated milk, because it also has a very rich flavor that you just won’t find in regular milk.
For the chicken broth – I usually don’t use chicken broth but I bought it special just for this tutorial – because I love you that much! Normally, I’d toss in a few chicken bouillon cubes with some water. The package usually says one cube per cup of water but I usually add an extra cube or two for more richness. I buy them in bulk at Sam’s and they save a lot of money over buying chicken broth. You can also use homemade broth, vegetable stock, whatever cranks your tractor.
These ingredients create a great base for your soup but feel free to add the flavors that you enjoy as well. Garlic powder or a little minced garlic would be great. Some fresh or dried parsley would be a good addition, too. You might even want to add additional vegetables and just change it to a creamy veggie soup at this point.
Today I’m making a pure potato soup recipe but with a few key ingredients to really up the flavor.
You’ll also need: Some smoked meat. I’m using smoked pork chops.
This is another thing I’m using to really add some body to my soup. Any type of smoked ham will do, though. I like these smoked pork chops because I use them in my freezer friendly twice baked potatoes and since I’m about to make some of those to freeze (they make such a quick side dish or easy lunch) I needed them anyway. You can used smoked turkey or any meat you like!
- To begin with, pour your broth into your soup pot and put it over medium heat.
- Peel and dice your potatoes
- Dice your onion
- And your smoked meat
- Add all of that to your broth and season to taste with salt and pepper, but stay on the light side because we will season it again right before serving.
- I’d add about 1/4 of a teaspoon of salt now and maybe 1/8 of a teaspoon of pepper.
- Bring that just to a boil and then reduce heat and simmer, covered, until potatoes are tender.
This will take about ten to fifteen minutes, depending on how big your chunks of potato are.
- Now add in your potato flakes and stir that up.
I love instant potato flakes as thickeners for soups and stews and making the crust to my Mama’s Taco Casserole. I don’t use them for mashed potatoes though. My Grandmother’s mashed potatoes were just too good.
- Now add in your cheese and pour in your heavy cream.
- Stir that up and cook for just a few minutes until heated through.
- Like so.
Top with your favorite toppings, such as:
- Chopped Green Onions
- Fresh Herbs you like
- Turkey Bacon bits
- Sour Cream, etc
As always, serve to someone you love, yourself included.
- 4 Cups Chicken Broth 2-16 ounce cans
- 4-5 Russet potatoes washed, peeled, and cubed
- 1 cup cheddar cheese
- 1 cup instant potato flakes
- 1 cup whipping cream
- 1 onion diced
- About 1 cup smoked chopped ham or your favorite smoked meat
- salt and pepper to taste
Pour broth in dutch oven or soup pot and put over medium heat.
Peel and chop onion and potatoes.
Add to broth along with ham. Season to taste (about 1/4 tsp salt and 1/8 tsp pepper).
Bring mixture to a boil and then reduce heat and cover. Simmer for ten to fifteen minutes or until potato is tender.
Remove lid and stir in potato flakes.
Add in cheese and cream and continue cooking, stirring constantly, until just heated through.
Taste and add more salt and pepper if desired. Serve immediately and top with your favorite toppings.
Makes 4 generous servings.
*Please see body of post for an extensive list of possible substitutions
You may also like these recipes:
Greek Potatoes With A Twist
Broasted Potatoes (Seasoned, Smothered, & Covered Options)
Freezer Mashed Potatoes
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This is from one of our readers. Thank you Sherri!