What season are we in?? Well, I guess it’s technically winter, but around here – it’s soup season!
In our house, 3 out of 4 of us are soup lovers. My youngest isn’t a soup fan, but I’ve mentioned before that he’d survive off buns, burgers, and mac & cheese if we let him, so his opinion doesn’t really count here. I think the only soup he’s ever really ‘approved’ of is this creamy dill pickle soup a local restaurant used to make before new owners took over. It was AMAZING! If I manage to find a recipe for something close to it and he gives it two thumbs up, I’ll definitely share it here.
Now, our oldest is a huge soup fan. He always has been. When he was little, he was all about chicken soups. He loved chicken noodle, chicken and rice, chicken vegetable, he loved them all. As he’s gotten older, he’s started to like cream soups as well. I’ve always been a fan of thicker soups and hearty stews, so I was pretty happy he came around to my kinda soups!
The recipe below for Loaded Potato Soup is a favorite in our home and in our regular meal rotation year-round. More so in these winter months of course. When you make something that one of your kids keeps asking you to make over & over again – you’ve found a winner! Kids are the best taste testers, aren’t they? They’re always brutally honest, so I know this soup must be good! Not only that, but it’s super quick and easy to throw in the crock pot in the morning and it just cooks all day. Your home will smell delicious!
If your family loves soup, I hope you all love this one as much as we do!
Loaded Potato Soup Recipe
Ingredients:
- 10-12 medium/large white (or yellow) potatoes
- 8 cups of chicken broth
- 2 tablespoons of Montreal Chicken Spice
- 1 whole onion
- 1 package of cream cheese
- 1 package of bacon
- Shredded marble cheese (or any cheese of your choice)
Directions:
- Peel potatoes and cut into cubes. Dice up the onion.
- Place potatoes and onions in the crock pot.
- Pour the chicken broth over top.
- Add the Montreal Chicken Spice and stir everything well.
- Cook on low for 6-8 hours.
- Once cooked, remove half of the potatoes and broth into a bowl and using a mixer, blend well with cubed cream cheese until smooth.
- Add mixture back into crock pot and mix well.
- Cook the bacon and cut it up into pieces.
- Pour soup into bowls and add desired amount of shredded cheese and bacon on top.
- Enjoy!
Notes:
- If you don’t like chunks in your soup, you can remove more (or all) potatoes to blend.
- We usually serve this soup with some garlic bread. (at my youngest’s request, of course!)
What’s your favorite soup? Italian Wedding? French Onion? Classic Tomato?
