Loaded Potato Soup

Rating4.50  Votes4


6-8 cups of chicken broth, homemade or purchased
3 large potatoes, peeled and quartered
1 bunch of leeks, only the white and light green parts (washed and quartered)
1 large onion, quartered
1 pinch of salt and pepper
1 tablespoon of olive oil
1/2 cup cream cheese
6 slices of bacon, cooked and roughly chopped
1 large tomato, diced
1/2 cup of cheese, grated
1/2 cup sour cream
1/2 cup caramelized onion
1/2 cup of sprouts




In a large pot on the stove at medium heat, cook the onion and leeks in the olive oil until they begin to sweat, about 5 minutes. Add the potatoes and chicken broth and let the soup simmer until the potatoes are cooked through, about 15-20 minutes, depending on the size of your potatoes.

Remove the pot from the heat and use an immersion blender to puree the soup to your desired consistency. Stir in the cream cheese and season the soup with salt and pepper.Top with some or all of my suggested toppings, or try a few of your own favourites baked potato toppings. Serve.


Active Time:  30 Minutes
Total Time:  45 Minutes
Yield:  8 Servings

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