I love homemade soup. It’s comfort food in a bowl. Warms the belly, and the soul.
I’m happy to share the recipe of one of my favorite soups, a potato soup recipe from one of our church members, a little altered by me of course, because that is what cooks do.
Loaded Potato Soup
6-7 potatoes {cubed}
1 onion {finely diced}
8 ounces cream cheese {at room temperature}
1 stick of butter {and I do mean butter}
1 1/2 cups milk
1 can cream of mushroom {or homemade equivalent}
1 can cream of celery
1/2 tsp garlic powder
salt and pepper to taste
freshly grated nutmeg {shoots it out of the park!}
toppings
Boil potatoes until soft, in just enough water to cover. Remove from heat and all all other ingredients. Stir until cream cheese melts. I use immersion blender to break up the potato chunks. Top with whatever you would add to your baked potato. I add sour cream, bacon, freshly shredded cheddar, and chives.
Serve with some fresh, crusty bread and a glass of sweet tea.
LIKE–just saying.
Renee Brown recently posted..Juggling the Proverbial Balls
It tastes sooo good!
Sam Kelley recently posted..Loaded Potato Soup
OH MAN! I have got to try this. I have been on a quest for the best potato soup and this sounds just right.
Louanne recently posted..Thankful Thursday
I am a potato soup snob, Louanne. Let me know when you try it!
Sam Kelley recently posted..Loaded Potato Soup
ha ha! If I had potatoes I would be making it for dinner tonight because I have everything else on hand. I will report back. Thanks!
Louanne recently posted..Thankful Thursday
Yay! Be careful about the amount of water-just enough to cover, or you’ll get watery soup.
Sam Kelley recently posted..Loaded Potato Soup
I’ve always wanted to try this kind of soup…this looks easy enough for me to manage after choir and youth group when we get home late-ish!
You could always make it ahead and leave it in a warm crock-pot. :)
Sam Kelley recently posted..The Path We Love