Veggie Loaded Baked Potato Soup

Name: Veggie Loaded Baked Potato Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: American
Ingredients: 6 slices of bacon, chopped; 1 tbsp unsalted butter; 1.5 lbs baby gold potatoes, diced; 2 celery stalks, diced; 2 carrots, peeled and diced; 1 yellow onion, diced; 1 garlic clove, minced; salt to taste; 1/2 tsp ground mustard; 1/4 cup all-purpose flour; 24oz Low-Sodium Chicken Stock; 16oz Heavy Cream; 1/2 cup sour cream; 1 cup shredded white cheddar cheese; 2 green onions, chopped; pepper to taste

January 5, 2023

Veggie loaded baked potato soup is the key to eating healthier and still heartier this new year. Baked potato soup with lots of carrots, celery, and onion.

Happy New Year!

The kids are still on break for a few more days.

We are in the doldrum of the winter blahs.

It may be long and dreary but it also is peak soup serason.

I hope you aren’t sick of soups yet, because I have a lot coming for you this month.

Starting things off with this veggie loaded baked potato soup.

It has all the classic things you look for in a loaded baked potato soup:

bacon
green onions
cheese
potatoes
sour cream

In addition to all of those things, I added in lots of celery, onion, and carrots.

Ya know, for health!

The veggies bulk up the soup and really balance out all the heavy cream, sour cream, and cheddar cheese.

I already have a recipe for loaded baked potato soup.

It has bacon, potatoes, green onion, cheese, and sour cream.

It is fairly easy and is made without all the added veggies.

My friend Melissa has a great dairy-free version of this soup too!

The soup starts off the same way as every other version.

Crisp up the bacon. Remove it with a slotted spoon.

Sauté the potatoes, onion, celery, carrots in the bacon fat.

Once they are tender, reduce the heat to low.

Add in flour to make a roux. Slowly add in the stock and then heavy cream.

I like to season the soup with salt and ground mustard.

Save the black pepper to add into the soup at the end.

Bring the soup to a simmer and once it starts to thicken, add the cheese and sour cream.

It is going to be so creamy and cozy!

Dish the soup out into individual serving bowls.

Top with some more shredded cheddar, the crispy bacon, sliced green onions, and black pepper.

You don’t need to feel totally guilty about this soup with all the hidden veggies.

Happy hibernation!

Veggie Loaded Baked Potato Soup

Yield: Serves 4-6

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Classic loaded baked potato soup made with bacon, potatoes, green onion, cheese, sour cream, and lots of celery, carrots and onion.

Ingredients

6 slices of bacon, chopped
1 tbsp unsalted butter
1.5 lbs baby gold potatoes, diced
2 celery stalks, diced
2 carrots, peeled and diced
1 yellow onion, diced
1 garlic clove, minced
salt to taste
1/2 tsp ground mustard
1/4 cup all-purpose flour
24oz Low-Sodium Chicken Stock
16oz Heavy Cream
1/2 cup sour cream
1 cup shredded white cheddar cheese
2 green onions, chopped
pepper to taste

Instructions

Write instructionsHeat a large Dutch oven over medium heat. Add the bacon and cook until crispy. Once crisp, remove with a slotted spoon, and transfer to a paper towel lined plate off to the side.
Reduce the heat to medium/low. Add the potatoes, carrots, and celery. Cook, while stirring for about 7-10 minutes and slightly tender. Add salt.
Add the onion, garlic, and mustard. Stir to combine. Cook for another 5 more minutes.
Mix in the flour and cook for a minute or two.
Slowly add in the stock and then the heavy cream. Stirring until combined between each addition. Increase the heat to medium. Bring to a simmer.
Simmer the soup, stirring occasionally until the potatoes are cooked through and tender.
Reduce the heat to low. Mix in the sour cream and then 1/2 the shredded cheese and a big pinch of the green onions.
Remove from heat. Adjust the salt to taste. Allow the soup cool for 5-8 minutes until transferring to serving bowls. Top each bowl with shredded cheese, bacon, and green onions. Season each bowl with black pepper.