Then, stir in the half & half mixture, shredded cheese and some of the scallions. Once the potatoes are soft, use a potato masher to mash about half of the potatoes, leaving plenty of large pieces. This will create a thick, creamy soup once combined with the hot broth. Meanwhile, mix the half & half with the cornstarch until all clumps have dissolved. Next, add the chopped potatoes and chicken broth to the pot. Cover and simmer until the potatoes are fork-tender. To the hot grease add the chopped onions and garlic, and sauté for a couple of minutes to soften. Remove the bacon grease, leaving about 1 tablespoon left in the pot. Remove from the pot and set aside to use later.
#Chessy potato soup cream cheese how to
Here’s how to make this baked potato soup recipe on the stovetop in less than an hour:įirst, cook chopped bacon in a large sauce pot over medium-high heat until brown and crispy. Well, that and including lots of crispy bacon and shredded cheese! The secret to the best Loaded Baked Potato Soup is making a simple gluten-free roux with cornstarch for a thick, creamy base. Want to add a kick to your potato soup? Try using half cheddar and half spicy pepper jack cheese! How to Make the Easiest Loaded Baked Potato Soup While I prefer russet potatoes in this recipe, you can use yellow or even red potatoes for a unique twist. Salt and pepper – a dash of both to taste.Sour cream – for the tangiest, most perfectly creamy soup.Shredded cheese – sharp cheddar is the classic choice.Half & half – essential for the richest potato soup.Chicken broth – or chicken bouillon and water.
#Chessy potato soup cream cheese free
Bacon – I use traditional pork bacon, but feel free to use turkey bacon if you prefer.Here is everything needed to make easy Loaded Baked Potato Soup in the crock pot or on the stovetop: I tend to keep most of these items in stock in my kitchen so I can make this soup as a last-minute dinner option! The best Loaded Baked Potato Soup recipe uses simple, wholesome ingredients, many of which are basic pantry staples. Both recipes create the creamiest, cheesiest Loaded Baked Potato Soup ever – and there’s no need to peel or bake the potatoes beforehand! What Ingredients You Need It’s ready to enjoy in less than an hour when made on the stovetop, or is great for making as a “set it and forget it” slow cooker dish. This classic potato soup recipe has all of these yummy flavors you know and love, without being complicated to make. Isn’t your mouth watering just thinking about piping-hot loaded baked potatoes fresh from the oven? Together these simple ingredients create the ultimate cheesy, salty, starchy, zesty comfort food. My favorite loaded baked potato toppings include shredded sharp cheddar cheese, crispy bacon, tangy sour cream, and fresh chopped green onions.
Not only is this family-friendly soup delicious, it’s wonderfully easy to make on the stovetop or in the crock pot! Easy Loaded Baked Potato Soup It features all of the savory, bold flavors you love in a traditional loaded baked potato side dish, but enjoyed as a luscious soup that’s hearty enough to be a main course. And, in my opinion, the best soups are filling – but still leave you wanting more with every spoonful.Ĭreamy, cheesy Loaded Baked Potato Soup is a classic comfort recipe, and a tried-and-true crowd-pleaser.
Nothing is better on a cold night than a warm bowl of rich, satisfying soup. This soup does not freeze well because of the dairy components, but it will keep in the fridge for 3-4 days.Easy Loaded Baked Potato Soup – Featuring your favorite baked potato toppings like cheese and bacon, this rich and creamy classic potato soup recipe is wonderfully simple to make in the crock pot or on the stovetop! If microwaving, reheat it in intervals, stirring it in between to reincorporate any separated dairy. You can reheat or microwave this soup in a saucepan on the stove. I love to portion out my leftover soup into smaller containers so it’s easy to reheat for lunch the next day. HOW TO STORE AND REHEAT HAM AND POTATO CHEESE SOUPĪllow leftover soup to cool down to room temperature before placing it in an airtight container in the fridge. Sure, that’s more of a loaded baked potato garnish, but hey- my soup, my rules. Sometimes, I top my bowl with a dollop of sour cream and some crumbled bacon. Again, I keep it simple and stick with frozen veggies, so prepping this soup is still a breeze! You can also add celery and peas if you’re feeling adventurous. Sometimes, depending on my mood, I like to play around with adding some extra veggies like corn and carrots. You can play around with this soup recipe and keep it super simple. One of the biggest advantages of this recipe is how quickly you can throw it together.
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