We are just a few days from the first day of fall. This time of year always puts me in the mood for soup. Here is a nice hearty soup to start off the season!
Loaded Potato Soup
2 pounds Yukon gold potato, peeled and cubed in 1/2 inch pieces
1 medium onion, diced
3-4 garlic cloves, minced
6 tablespoons butter, divided
4 cups chicken or vegetable broth
1 teaspoon Better than Bouillon Chicken or Vegetable Base, optional*
1/2 teaspoons thyme
1/4 cup flour
2 cups whole milk
1 teaspoon garlic salt
1/2 teaspoon onion powder
1/2 finely ground pepper
1 cup grated cheddar cheese, plus more for topping
1/2 cup sour cream, plus more for topping
6-8 slices of cooked bacon, chopped
Chopped green onions or chives for garnish, optional
In a 5 quart dutch oven or heavy saucepan, melt 2 tablespoons butter over medium heat, add onion and cook until tender. Add garlic and sauté quickly until garlic is just fragrant. Add potato to pot and pour in broth; stir in bouillon, if using, and thyme. Increase heat to medium-high and bring mixture to a boil. Cook until potatoes are fork tender, about 10 minutes. While potatoes are cooking, make a roux by melting remaining 4 tablespoons butter over medium heat in a separate small saucepan, whisk in flour and cook for about a minute. Whisk in roux to soup and reduce heat to medium. At this point, you can use a potato masher or immersion blender to mash a bit of the potatoes (about 1/3-1/2 of the potatoes). Stir in milk, garlic salt, onion powder, pepper and stir until starts to thicken. Add bacon (you can add all of the bacon or 1/2, reserving the other half for topping), cheese, and sour cream; simmer for 15 minutes. Serve soup with grated cheese, sour cream, chopped bacon, and green onion or chives on top.
Yields 8-10 servings
*Note: The bouillon gives a bit of a flavor boost, but is not necessary. I like the Better than Bouillon brand (not an ad, just a fan), but other brands would work as well.
Happy Fall!
