I love potato soup but I always seem to miss potato soup day at restaurants. I decided that would not stand so I that I needed to make my own. This loaded potato soup recipe is filled with bacon and cheese and sour cream and is essentially mashed potatoes turned into soup. What’s not to like?!?
It’s almost August in Georgia so the last thing anyone is thinking of is hot potato soup. Normally I would wait until the fall to post this but my friends are having twins in a couple of months and I’m making this to feed their freezer for when the babies arrive. This is one of my favorite recipes and is the first thing I made for Michael – it’s also the first recipe of mine that I ever wrote down. I hope you enjoy it as much as we do!
- 2 Tbs Olive Oil
- 1 Medium Sized Leek (about 2 cups sliced)
- 2 Cloves Garlic, Minced
- ¾ tsp Salt, Divided
- ½ tsp Cracked Black Pepper
- 3 ½ lbs Baking Potatoes, Peeled and Cubed
- 5 ½ Cups Chicken Stock
- 4 Tbs Butter
- 1 ½ oz Shredded Parmesan Cheese
- ¾ Cup Sour Cream
- 1 ½ Cups Buttermilk
- 4 Pieces of Bacon, Cooked Crisp and Crumbled
- 4 oz Sharp Cheddar Cheese, Shredded
- 2 Green Onions, Sliced Thin
- Cut the leek down the center and wash each layer under running water and thinly slice into small pieces.
- In a large pot, heat the olive oil over medium-high heat. Add the leeks, garlic 2 pinches of salt, black pepper and cook, stirring frequently, until they are bright green – about 2 – 3 minutes. Add the potatoes and stir to combine.
- Add the chicken stock, butter, and remaining salt to the pot. Cover and cook until the potatoes are soft.
- When the potatoes are soft, use a slotted spoon to transfer them to the work bowl of a stand mixer. Do not discard the liquid.
- Turn the mixer on low to begin to smash the potatoes. Add the parmesan cheese and sour cream and mix thoroughly. You should have creamy potatoes.
- While the mixer is running, slowly add the buttermilk until it’s all combined. You should now have runny potatoes.
- Pour the potato mixture back into the pot with the reserved cooking liquid and mix thoroughly. You now have potato soup! If you want to thin it out more, add some chicken stock.
- Serve with a sprinkling of bacon, a bit of shredded cheese, and a smattering of green onion.
If you don’t have a stand mixer, use a hand mixer or a hand-held potato masher. If you don’t have a potato masher, you should grab one at the grocery store while you’re shopping for ingredients.
This soup freezes really well (see the background comments above). Simply thaw and reheat in a pot over medium heat. If the soup gets too thick, add chicken stock to thin it out.
If you serve this soup cold, you have something very similar to vichyssoise. It’s better hot with cheese and bacon though!