Thursday, January 24, 2013

Loaded Baked Potato Soup

It's been mighty cold, here in Ontario, the last few days. So cold that the kids have been staying in for recess and our furnace has been on pretty much non stop. We are doing everything to stay warm, but this cold is so bone chilling, it's hard. When blankets and fuzzy socks aren't enough, I turn to soup. It warms you up from the inside and makes you actually enjoy the weather outside, LOL. Potato soup has always been one of the kids favourite soups, so when I had some leftover baked potatoes in the fridge, I thought I'd turn them into a comforting soup, to banish the chill.

When Hubby and I have baked potatoes, we go all out. Cheese, sour cream, butter, chives and bacon; that's my idea of a baked potato. So, I wanted to incorporate those flavours into our soup. I also reduced the fat in here, by using mostly chicken stock, with a bit of milk. With all the yummy add ins and creamy potatoes, it's hard to notice that this is mostly a stock based soup, LOL.

Loaded Baked Potato Soup
printable version

1 Tbs olive oil
1 Tbs butter
1 large leek, chopped and rinsed clean of grit
4 C chicken stock
2 C milk
4 large baked potatoes, peeled and chopped
6 slices of bacon, cooked and chopped
1 1/2 C shredded sharp Cheddar, divided
1 C sour cream
1/4 C chives, chopped
1 tsp coarse sea salt
fresh ground pepper
chives to garnish

In a large soup pot, heat oil and butter, until butter starts to sizzle. Add in leeks and cook over med-low heat, until they begin to brown slightly. Add in chicken stock and cream and bring to a boil. Reduce heat and add in baked potatoes and cook until heated through, about 10 minutes. At this point, if you like a smooth soup, take and immersion blender and puree potatoes into the stock and cream mixture. If you like a chunkier soup, using a slotted spoon, remove 3/4 of the potatoes and mash; adding them back to the soup, once mashed.

Stir in 1 C of shredded sharp Cheddar, until melted. Stir in sour cream, chives and most of the bacon; reserving a few pieces for garnish. Cook until bacon is warmed through; about 5 minutes. Serve while hot, garnished with additional cheddar, bacon and chives.

This post linked to

What's Cookin' Wednesday
Somewhat Simple Linky Party
Thursday Favorite Things
Full Plate Thursday
HomeAcre Hop 
Tasty Thursdays 
Foodie Friends Friday 
Church Supper


Kim Stevens said...

Yummo, is it lunch time yet! ;)

Ali @ JamHands.net said...

Yum! I bet the leek adds a great flavor. :) If you don't mind I wanted to invite you to come link up at Recipe Sharing Monday and share your favorite recipes. Have a super week. :)

Marlys @ Thisand That said...

This soup sounds so yummy... Love it.Thanks for sharing on Foodie Friends Friday and remember to come back and vote on Sunday.

Miz Helen said...

Hi Cindy,
This is a very good hearty soup, perfect for this cold weather. Hope you have a great weekend and thanks for sharing your tasty recipe with Full Plate Thursday.
Come Back Soon!
Miz Helen

Anita at Hungry Couple said...

It's been pretty bone chilling in New York lately, as well. I love soup in the winter and this is one of my favorite kinds. Looks delicious!

Katherines Corner said...

perfect comfort food. Thank you for sharing at the Thursday Favorite Things hop xo

Angie Walker said...

Mid winter...this is perfect! Surely will warm all the cold spots. Thank you for sharing at Foodie Friends Friday.

Lisa Lynn said...

Sounds delish! Thanks for sharing this on The HomeAcre Hop! Hope to see you back on Thursday :)

Evelyn said...

Oh what a awesome comfort food!! Pinning!!

Cheese, Potatoes and bacon are totally my favorite trio:)

Thanks for sharing at my FB Party!!

Hope to see you at Lets Get Social Sunday:)