Sadly, this will probably be my last soup recipe until fall hits. 🙁 I don’t know what it is but I just can’t get myself to eat a hot bowl of soup when it’s hot outside. It’s just not appealing to me.
But on the bright side, I left the best soup for last! Yummy loaded baked potato soup. It’s cheesy, creamy and so delish. I left some nice potato chunks in mine but you could puree it smooth if you wanted to instead. I like feeling the texture of the potato and broccoli bits.
Ingredients:
- 5 cups diced Idaho potatoes
- 1/2 medium onion, chopped
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/4 cup flour
- 2 cups skim milk
- 12 oz bag frozen chopped broccoli, thawed
- 2 cups shredded sharp cheddar cheese
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/2 cup bacon bits
Directions:
- Place potatoes and onion in a large pot with enough water just to cover the potatoes. Add salt and pepper. Bring to a boil and cook for 20 minutes or until fork tender stirring occasionally. Do not drain water!
- With the water still in the pot, mash the potatoes, onions and water together a few times with a potato masher until desired consistency.
- In a small bowl, whisk together flour and milk then stir in with the potatoes. Simmer until mixture is slightly thickened.
- Add the broccoli, paprika, and garlic powder and cook for 1-2 minutes more. Just enough to warm the broccoli.
- Remove from heat and add the shredded cheddar cheese and bacon bits. Stir until the cheese is all melted. Serve topped with additional cheese and bacon bits if desired.
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Recipe from Real Mom Kitchen
LOVE loaded baked potato soup! Thanks for the recipe!
Your welcome Mary. It was absolutely delicious!
Love the soup without the bacon. I do have soup in the summer as long as the air conditioner is on.
Haha, I know what you mean Michele! I certainly don’t need warmed from within in the summer months but it does help if the AC is on!