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Loaded Baked Potato Soup

by Deliciously Organic on February 25, 2009

Loaded Baked Potato Soup Recipe
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

  • 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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{ 7 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?

Reply

Deliciously Organic September 13, 2013 at 8:47 am

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

Reply

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

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