Loaded Baked Potato Soup


I have really been in the mood for comfort food lately, I think it’s just that time of year! I had a bunch of potatoes left over from a Beef Stew I made last week and decided to put them to use in a Loaded Baked Potato Soup. I googled several recipes but just ended up creating my own with what I had on hand. What made it truly amazing was mixing truffle oil in in while it cooked and then drizzling more on top afterwards! We chopped up some Hot Sausage (It was the Hillshire Hot Sausage links that look like hot dogs) we had in the fridge and sauteed it for the top. It was the perfect addition of heat and flavor with the potatoes. I think this would also be amaze with crumbled bacon too. This soup was so cheap to make and easy. Trust me you are going to love the creamy goodness of this soup!

Ingredients
8 potatoes, peeled and cubed
1/2 cup butter
1/2 cup all-purpose flour
3 cups milk
3-4 cups Chicken Broth
1 small onion chopped
1 (8 ounce) container sour cream
3/4 cup shredded Cheddar cheese
2-3 Tablespoons Fresh chopped Parsley
3-4 Tablespoons Truffle oil

Garnish
Fresh Diced Chives
Truffle Oil
Cheddar Cheese
Sauteed Sausage (or crumbled Bacon)
salt and pepper to taste

Directions
1. Boil Potatoes about 25 minutes until soft.
2.While the potatoes are cooking, melt the butter in a large pot over medium-high heat. Add in onions and cook about 5 minutes. Whisk in flour until smooth, then gradually stir in the milk and broth. Bring to a boil, then reduce heat to medium, and simmer for 5 to 10 minutes, or until slightly thickened.
3.Drain Potatoes. Mash 3/4 of the potatoes and reserve the rest to add in as chunks to give the soup more texture. Add Potatoes into the milk and broth mixture. Stir in the sour cream, Cheddar cheese, parsley, and truffle oil until melted and well blended. Season with salt and pepper. Let soup sit on low heat for 30-1 hour. We found the longer it sat the more the flavors came out.
Garnish with Fresh chopped Chives, Cheddar Cheese, Sausage, and Truffle Oil

20 Comments

  1. December 20, 2011 / 12:35 pm

    Oh this looks so good!!! My mouth is watering!!! And truffle oil on top? Sold! I will def have to make this!

  2. December 20, 2011 / 12:48 pm

    I almost made baked potato soup last night for my girls' night meal. Ended up making a Tuacan stew instead. The recipe for it will be up later this week. I wanted something easy and didn't want to peel potatoes!

  3. December 20, 2011 / 12:51 pm

    YUM! Truffle oil makes everything better! Potato soup is actually one of the soups I haven't made so far this year. Need to get on that ASAP.

  4. December 20, 2011 / 1:12 pm

    This looks amazing!! Thank you

  5. December 20, 2011 / 1:18 pm

    All I have been eating for weeks is comfort food and I can't wait to put this on rotation!!!

  6. December 20, 2011 / 1:46 pm

    Wow – this looks so yummy! I need to make this!

  7. December 20, 2011 / 2:32 pm

    Truffle Oil on top??? Sounds fabulous, a perfect filling soup for a winter day.

  8. December 20, 2011 / 2:43 pm

    okay, this looks so yummy! I want to make this now….searching in kitchen for ingredients! ;P

  9. December 20, 2011 / 3:28 pm

    Oh absolutely saving this recipe for winter!

  10. December 20, 2011 / 8:50 pm

    OMG! That looks so yummy! Now's the time to just go for it! 🙂

    Kelli

  11. December 22, 2011 / 8:08 pm

    WOW-this looks so amazing!!!

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