Loaded Baked Potato Soup
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Units
- For the soup:
- 2 cups celery chopped
- 2 cups carrots, chopped
- 2 cups onion, chopped
- 1/2 cup unsalted butter, divided in half (or 6 tablespoons lard for dairy free)
- 8 cups bone broth or meat stock, preferably homemade
- 4 cups Yukon potatoes, cut into 1 1/2”-pieces
- 1 cup raw heavy cream (or coconut milk for dairy-free)
- 1 tsp Celtic sea salt
- 1/4 cup arrowroot flour
- For the Toppings (optional):
- 1/4 cup sour cream, creme fraiche or greek yogurt
- 1/2 cup raw cheddar cheese, grated
- 3 green onions, chopped
- Freshly ground black pepper
Instructions
- Melt 4 tablespoons butter in Dutch oven over medium heat. Stir in celery, carrots, onions. Cover the pot and reduce the heat to low. Let the vegetables cook for 30 minutes. Remove the lid. Add the potatoes and chicken stock and simmer until tender, about 30 minutes. Stir in cream and sea salt.
- In a small saucepan melt remaining 4 Tbs. butter and 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.
Nutrition
- Serving Size: Serves 6
Find it online: https://deliciouslyorganic.net/loaded-baked-potato-soup/