Laura Rennie

Laura’s Loaded Potato Soup

Laura R.Comment
I love this quick and incredibly satisfying potato soup. Andy and I slurped it down and immediately went back for seconds. I’m hoping to beat him to the leftovers, since I don’t think there will be enough for both of us!

A few notes: Prep time will go even faster if you cook the bacon ahead of time. It also doesn’t hurt to chop the whole onion while you’re at it and save the rest for a later use. I use an immersion blender, but if you don’t have one you can either let the soup cool for a few minutes and blend in a blender (working in batches and holding a towel over the lid). A potato masher would work fine, too. Don’t let the thought of canned potatoes turn you off! The soup tastes great and they’re what makes this recipe cook so quickly! If you decide to use whole potatoes, know the cook time will be longer.



Laura’s Loaded Potato Soup
serves 6
hands on time: 10 minutes
total time: 30 minutes

4 cans sliced white potatoes, drained
1/2 yellow onion, finely chopped 
1 quart chicken broth
2 Tbsp butter
1/2 cup half and half (milk would do)
salt and pepper
3-4 slices cooked and crumbled bacon
3 green onions, diced (dark green part)
1/2 cup shredded cheese

1. Cook the bacon and chop yellow onion and green onions in between turning the bacon.
2. Place drained potatoes, yellow onion, chicken broth and butter in a large saucepan over high heat. Add a few pinches of salt and pepper, cover the pan and let the mixture come to a boil.
3. Reduce heat to a simmer (low) and continue to keep the pan covered. Cook for 20 minutes.
4. Stir in half and half and add the crumbled bacon.
5. Blend the soup to your preferred consistency. (I like it mostly creamy with just a few chunks.)
6. Taste and add more salt and pepper if needed.
7. Serve topped with a tablespoon or so of shredded cheese and a pinch of green onions.

If you’re feeling wild and want to add a spoonful of sour cream, I’m sure it’d be delicious. But it doesn’t need it — trust me!