Day 77.
Loaded baked potato soup. I love it, but it’s a pain in the you-know-where to order it out because it’s almost always made with chicken stock or topped/filled with ham or bacon. And it’s just not something they make fresh for you without the bacon at most places (it’s usually sitting in a vat in the backroom all day).
So, make it at home, right? Well, it’s a tough one to get right. When I saw this version at Stolen Moments Cooking and how she said she’d worked at getting it right for so long, I knew I had to veggie-convert it. I’m so glad I did.
Loaded Baked Potato Soup
Adapted from Loaded Baked Potato Soup recipe.
Ingredients
4 cups “bacon“
1 onion, diced
5 large Russet potatoes, cubed
1/4 head cauliflower, grated or finely chopped
3 cups vegetable stock
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
3/4 cups shredded cheese, divided (I used mozzarella)
1/2 teaspoon black pepper
Sour cream for garnish, optional
3 tablespoons chives, chopped, for serving
Method
In a large stockpot, cook the onions in olive oil for about 5 minutes, until tender.
Add potatoes, cauliflower and vegetable stock to the pot. Bring to a boil, reduce heat to medium and simmer about 20 minutes, until potatoes are tender. With a slotted spoon, remove a few scoops of potatoes. Place in a bowl and mash with a fork. Set aside.
In a small saucepan, melt butter. Stir in flour and cook for 2 minutes. Whisk in milk, bring to a boil and simmer until thickened. Slowly stir into the stockpot. Bring to a boil, reduce heat to low and simmer. Stir mashed potatoes back into pot.
Add 1/2 cup shredded cheese, three-fourths of the “bacon” and half the chives to the pot. Add pepper. Stir to combine. Cook an additional 5 minutes.
To serve, ladle soup into individual bowls and top with some shredded cheese, bacon, green onions, and optional sour cream.
Slow Cooker Method
Add all ingredients, except dairy and chives, to a 4-quart slow cooker.
Cook on low for 4 hours.
Stir in butter, milk, and cheese. Cook on high for 15 more minutes.
Garnish with sour cream and chives.
Instant Pot Method
Add all ingredients except dairy and chives to the instant pot.
Cook on high pressure for 15 minutes.
Allow pressure to naturally release.
Stir in butter, milk, and cheese. Cook on saute for 15 more minutes.
Garnish with sour cream and chives.
The Results
Drool. Seriously. I had two giant bowls and everyone in the family loved this soup. It was stinking fantastic! I would bring this to parties, share with family and friends and recommend it to all potato soup lovers (even those who don’t know it yet). Yum.
What’s your favorite potato dish?
This post shared at Fat Camp Friday, Crafty Friday, Friday Favorites, Potluck Friday, Friday Favorites,·Frugal Fridays,·Friday Favorites and I’m Lovin’ It.
Vegetarian Loaded Baked Potato Soup Recipe
Ingredients
- 4 cups "bacon"
- 1 onion, diced
- 5 large Russet potatoes, cubed
- 1/4 head cauliflower, grated or finely chopped
- 3 cups vegetable stock
- 3 tablespoons butter
- 3 tablespoons flour
- 1 1/2 cups milk
- 3 green onions, sliced (I subbed chives, as they're up in the garden)
- 3/4 cups shredded cheese, divided (I used mozzarella)
- 1/2 teaspoon black pepper
- Sour cream for garnish, optional
Instructions
- Method
- In a large stockpot, cook the onions in olive oil for about 5 minutes, until tender.
- Add potatoes, cauliflower and vegetable stock to the pot. Bring to a boil, reduce heat to medium and simmer about 20 minutes, until potatoes are tender. With a slotted spoon, remove a few scoops of potatoes. Place in a bowl and mash with a fork. Set aside.
- In a small saucepan, melt butter. Stir in flour and cook for 2 minutes. Whisk in milk, bring to a boil and simmer until thickened. Slowly stir into the stockpot. Bring to a boil, reduce heat to low and simmer. Stir mashed potatoes back into pot.
- Add 1/2 C shredded cheese, three-fourths of the "bacon" and half the sliced green onions (or chives) to the pot. Add pepper. Stir to combine. Cook an additional 5 minutes.
- To serve, ladle soup into individual bowls and top with some shredded cheese, bacon, green onions, and optional sour cream.
