Here’s another one of my favorite recipes that makes all my Facebook friends drool! You have no idea how many “Potato Soup” recipes I tried before I finally figured out what I wanted and what I didn’t want. Frozen potatoes of any kind are a definite no-no in my book. I also want to chew my potatoes – I don’t want a mushy soup. So make sure you only cook your potatoes when you make this — don’t boil them and turn them into soft mashable potatoes.
I used to love getting Potato Soup when I would go out to eat, but now, to be honest, those chain restaurant Potato Soups ain’t got nothin’ on MY soup!
Enjoy and let me know what you think!
Loaded Potato Soup
Prep Time20 mins
Cook Time30 mins
- 3 Pounds Potatoes, cubed
- 12 Ounces Bacon, cooked and crumbled
- 6 Tablespoons Butter
- 2 Cups White Onions, chopped
- ½ Cup Flour
- 32 Ounces Chicken Broth
- 4 Cups Milk (I use 1%)
- 2 Cups Finely Shredded Mild Cheddar Cheese
- 1 Cup Sour Cream
Add butter and onions to stockpot and cook until butter melts.
Sprinkle flour over the onions and butter and cook for 1-2 minutes.
Add potatoes, chicken broth and milk.
Stir together and cook on medium heat until mixture starts to simmer.
Put lid on pot and cook on low for about 15-20 minutes, or until potatoes are cooked.
Stir in sour cream and cheese and cook just until all is melted.
Serve! Add salt and pepper to taste. Garnish with crumbled bacon, more cheddar cheese and chives.
If you’re lucky enough to have leftovers, I prefer to strain the potatoes from the broth so that the potatoes don’t soak it all up. I put the potatoes in one bowl and the broth in another and then refrigerate. I make a bowl and heat it up in the microwave the next day for lunch! Mmmm!
So it’s been a while since I’ve posted because life is crazy. But here’s the thing: Every time I share on my Facebook page that I made this for dinner everyone wants the recipe, and I just couldn’t bring myself to say I made this for dinner tonight without finally sharing the recipe. 😊
It’s so delicious and so simple to make. This can be thrown together and on the table in 45 minutes. It would make a great meal if you’re having dinner guests – they’ll feel like they just sat down at a cozy little Italian restaurant when you serve this. And I promise: You can’t mess this up! It’s that easy.
Here’s what you’ll need:
- 4 Boneless Chicken Breasts
- 12 oz Fresh Baby Spinach (I prefer organic… it doesn’t shrink down to nothing!)
- 32 oz Vegetable Broth
- 2 14.5 oz cans Diced Tomatoes – strain the juice
- 8 oz block Cream Cheese
- 1.5 teaspoons Dried Basil
- 1 tablespoon Garlic Powder
- 1 teaspoon Onion Flakes
- 1/4 teaspoon Black Pepper
- 1/2 teaspoon Salt
- 1/4 – 1/2 cup Grated Parmesan Cheese
- 1 pound of pasta – I prefer this over Angel Hair or Tortellini
1. Cook and then dice chicken breast.
2. While chicken is cooking, combine the following in a sauté pan: Vegetable Broth, Diced Tomatoes, Basil, Garlic, Onion, Pepper, and Salt.
3. Stir in the Cream Cheese until melted and fully incorporated.
4. Start to boil water for pasta. – Angel Hair and Tortellini only take 3-4 minutes to cook.
5. Add the Chicken and Spinach — let cook down a little.
6. Stir in Grated Parmesan Cheese.
7. Reserve about a cup of pasta water before straining to add back into your pasta so it doesn’t stick together.
8. Serve and yum!
The sauce might be a bit thin, so if you’d prefer it a little thicker, combine corn starch and water to thicken. It’s delicious either way!
I hope you enjoy this meal as much as I do!