Loaded Potato Soup

A wonderfully warm soup, made with wholesome ingredients, seems to fit the bill in January. If you’re from a warmer climate – well lucky you! For the rest of us it can get downright freezing (single digit temps here for most of the week!) and a hot soup warms you to your core. A hearty bowl of loaded potato soup will warm you up and satisfy even the pickiest of tastebuds.

This week we’ve seen temperatures below zero at night and not much warmer during the day! The snow has piled up in the yard and on the deck, and going outside for even a few minutes can chill you to the bone. The other day I was out running errands and by the time I got home, I just couldn’t warm up, so I put on a pot of soup for dinner.

When using wholesome ingredients, this will nourish your family and keep them asking for more. Even my non soup lovers gobble this up and ask for more!

Basically this soup is the bomb.

It’s even a great one to freeze for later. I routinely double the recipe and save half for later as it makes for easy lunches for Todd and a quick dinner when we’ve been busy.

Loaded Potato Soup

Print Recipe

5 from 1 vote

Potato Soup

Perfect for cold winter days, this soup is hearty and tastes great.

Prep Time15 mins

Cook Time35 mins

Total Time50 mins

Course: Soups and Stews

Cuisine: American

Keyword: potato soup

Servings: 6 servings

Calories: 511kcal

Author: Donielle

Ingredients

• 6 potatoes cubed (about 4-5 cups)
• 1 onion chopped
• 2-4 cloves garlic use to taste
• 1 1/2 cups carrots sliced
• 1 1/2 cups celery sliced
• 3 cups chicken broth
• 1 teaspoon dried basil
• 1 teaspoon salt or more to taste
• 1/2 teaspoon pepper
• 1 cup cream
• 8 strips bacon cooked and chopped into small pieces
• 1/4 cup organic corn starch or arrowroot flour
• 4 oz sharp cheddar shredded

Instructions

• Place all vegetables and broth into a large saucepan and cook over medium-low heat until vegetables are soft, about 20-25 minutes.
• Stir together the corn starch or arrowroot flour and the cream together and slowly pour the soup. (I prefer the texture of corn starch the best, you can also use all purpose flour)
• Cover and let simmer on low for 10-15 minutes.
• Add in half the bacon, stir.
• Serve topped with the remaining bacon and cheese.

Notes

You can also make this dairy free, yet creamy! Just add about a half a head of cauliflower in with the vegetables and use an immersion blender to blend about half of the veggies once cooked. This offers a wonderful "creaminess", yet also leaves the heartiness from the chopped veggies. And of course, you'll have to skip the cheese.

This soup is great served with a salad and a nice crusty bread or croutons!

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Donielle Baker

owner and editor of Natural Fertility and Wellness at Natural Fertility and Wellness

I believe women can learn how to heal their bodies & balance their hormones through natural methods. An advocate for natural health, I have a passion for nourishing/real food nutrition and natural living. My personal background includes both infertility and miscarriage and I started Natural Fertility and Wellness in 2008 in order to share all of the information I found helpful in my journey to heal from PCOS and overcome infertility.

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