I always buy big bags of potatoes on sale….then I don’t know what to do with them. I mean, you can really only have so many baked potatoes or mashed potatoes…right?!
One of my favorites growing up was potato soup. I always had a pretty basic potato soup, but as I got older, I recreated the recipe and made it my own. Now it is one of my favorites and absolutely delicious. It’s super easy and the entire family will love it! It is no longer just potato soup…now it is LOADED. I add all my favorite baked potato toppings and it is just out of this world amazing.
Loaded Potato Soup
- 3 Tbs Butter
- 3 Celery Stalks, chopped
- 1 medium Onion, Diced
- 8 cups water
- 6 medium russet potatoes, peeled and cut into 1 inch cubes
- 1 cup Milk
- Salt and Pepper to taste
- Garnish (I like to use grated cheese, bacon bits, green onion and sour cream)
- In a large pot, melt butter over medium heat. Add celery and onion. Saute until celery is no longer crispy.
- Add water and potato. Bring to a boil, then reduce heat. Simmer until potatoes are soft and easy to smash with the spoon. If you have too much water you can add a little bit of mashed potato flakes to help absorb some of the water. Remember, a little goes a long way.
- You can mash the potatoes a little if you’d like or a lot. I like to keep chunks of potatoes in mine, so I don’t fully mash them, but that is all preference.
- Add milk and stir. This will give you a creamier consistency. Season with salt and pepper to taste.
- Remove from heat and serve. Allow everyone to add their favorite toppings. As I said above, I like to use grated cheese, bacon bits (you can fry up a few slices of bacon, or what I do is grab a bag of real bacon bits in the salad aisle), green onion and sour cream. This is all based on your preference though. I always make a side of corn bread to go with my potato soup. My family prefers Jilly Corn Muffin Mix. It’s the perfect amount of sweetness. I crumble it up and throw it in the soup.