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Loaded Baked Potato Soup

by Deliciously Organic on February 25, 2009

 Loaded baked potato soup is rich, buttery and creamy and is perfect for a winter day.

Loaded Baked Potato Soup

Serving Size: Serves 6


Loaded Baked Potato Soup

Ingredients

    For the soup:

  • 2 cups celery chopped

  • 2 cups carrots, chopped
  • 2 cups onion, chopped

  • ½ cup unsalted butter or ghee, divided in half

  • 8 cups chicken stock, preferably homemade

  • 4 cups Yukon potatoes, cut into 1 ½”-pieces

  • 1 cup raw cream
 (you can substitute with 1/2 cup cashew milk if needed)
  • 1 t. Celtic sea salt

  • ½ cup whole wheat pastry flour, or 1/4 cup arrowroot flour

  • Toppings:
  • ¼ cup sour cream, creme fraiche
 or greek yogurt
  • ½ cup raw cheddar cheese, grated

  • 3 green onions, chopped
  • Freshly ground black pepper

Instructions

Melt 4 tablespoons butter in Dutch over medium heat. Stir in celery, carrots, onions. Cover pot and reduce heat to low. Let vegetables cook for 30 minutes. Remove the lid. Add potatoes and chicken stock and simmer 30 minutes until tender. Stir in cream and sea salt.

In a small saucepan melt remaining 4 Tbs. butter and add 1/2 cup of flour or 1/4 cup arrowroot (whisking while incorporating to avoid clumping). Let the butter and flour mixture cook for a couple of minutes while constantly stirring. Stir the flour mixture into the vegetables and broth. Blend soup until creamy using a hand immersion blender or you can blend the soup in a blender in small batches. Adjust sea salt to taste. Garnish with cheese and sour cream, green onions and pepper.


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{ 13 comments… read them below or add one }

Kristen February 28, 2009 at 9:51 pm

This sounds delicious. We love potato soup but have lived in the land of potato hatred since we were in South Beach Diet mode for so long. We should learn to be nicer to patotoes so that we can make this yummy sounding soup!

Reply

Jennifer January 27, 2013 at 7:18 am

Do you use heavy cream or half and half? I don’t have access to raw dairy.

Reply

Deliciously Organic January 28, 2013 at 8:33 am

I prefer heavy cream. If you don’t have access to raw dairy, hopefully you could find a non-homogenized heavy cream. I know some Trader Joe’s sell it as well as other health food stores.

Reply

Tori September 12, 2013 at 7:53 am

Hi! This recipe looks fantastic. Can you freeze it?

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Deliciously Organic September 13, 2013 at 8:47 am

It should freeze well. I would leave out the cream and add it after reheating.

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Lyndi September 13, 2013 at 7:54 am

I have a ton of potatoes I would like to use in this recipe. Does it freeze well?

Reply

Deliciously Organic September 13, 2013 at 8:43 am

It should freeze well. I would leave out the cream and add it after reheating.

Reply

michelle January 1, 2014 at 11:12 pm

I made this recipe tonight & ran into an issue with combining the wheat flour to the melted butter…it made a very thick doughy paste…is that supposed to be that way? If so, how is it supposed to “cook for a couple of minutes”? Did not seem right. Was the cream maybe to be added to this mixture instead of the main soup?

Lastly, the pic in your recipe book made it look like the soup should be very thick…which is not the outcome I had. Was more like the photo above. Why the discrepancy?

Did still enjoy the soup & flavor despite my frustration & confusion.

Reply

Deliciously Organic January 2, 2014 at 6:29 am

I’m sorry to hear of your frustration. What brand of flour did you use (hard whole wheat flour or soft whole wheat flour – was it from a package or freshly ground)? The flour and butter should not create a paste so thick you can’t stir it around for a couple of minutes. The soup should be nice and thick. Did you make any substitutions? I made this soup just last week and it was just as I described, so hopefully with a little trouble shooting we can figure out what went wrong.

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michelle January 2, 2014 at 2:48 pm

I used whole wheat pastry flour from a pkg (Bob’s Red Mill) and followed your recipe to a tee…no substituions. And I still can’t comprehend how 1/2 cup flour mixed with 1/4 cup butter is supposed to be more liquid than paste? Very curious to know what went wrong. I might opt to try arrowroot in addition next time to thicken the soup…or perhaps use a bit less chicken stock.

Reply

Deliciously Organic January 7, 2014 at 6:42 am

I’m pretty sure it was the flour. I had all of the recipes tested by a professional test kitchen for the cookbook and we found that Bob’s Red Mill whole wheat flours turned very dense, thick and grainy when we would use it. My guess is that the kind of wheat they use has more gluten and protein than other brands or freshly ground flour. I would try it again with a different brand of whole wheat pastry flour or arrowroot and I’m confident the soup will turn out just as described. :)

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michelle January 8, 2014 at 3:14 pm

Thanks so much for the feedback. If there is a particular brand of whole wheat flour that you recommend, I’d love to know!

Reply

michelle January 6, 2014 at 1:48 pm

I would still love to know what went wrong….

And I promise I followed the recipe to a tee…I’m the type that reads and re-reads it. Plus my mother-in-law was involved too, so she saw what I was doing. :)

Thanks again!

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