Loaded potato soup, served hot, has been a staple in American cuisine for decades, providing comfort to diners of all ages. A unique, indescribable warmth emanates from it. An irresistible aroma wafts through the house as you bake this dish, which my mom passed down to me. It also brings back fond memories. Come with me as I set out to replicate the enchantment of my mother’s loaded potato soup, a dish that goes beyond its ingredients and captures the warmth and care that a mother’s touch can impart to a food.
More than just a recipe, Mum’s Loaded Potato Soup transports you to a simpler time, brings back memories of your own nurturing moments, and promises that you may always find solace in a bowl of soup, no matter where life may lead you.
Required Ingredients:
CONCERNING THE SOUP:
Peel and dice six big russet potatoes.
One big onion, coarsely sliced.
4 minced garlic cloves.
6-cups of broth, made from chicken or vegetables.
One cup of full-fat milk.
Use one cup of heavy cream.
Eleven-eighth cup of crumbled cheddar cheese
sour cream, half a cup
For seasoning, add salt and pepper to taste.
Bacon pieces and chives for decoration
PREFERRED AS TOPPINGS:
Extra cheddar cheese, shredded.
Green onions, chopped.
Bits of crispy bacon.
Required Ingredients:
CONCERNING THE SOUP:
Peel and dice six big russet potatoes.
One big onion, coarsely sliced.
4 minced garlic cloves.
6-cups of broth, made from chicken or vegetables.
One cup of full-fat milk.
Use one cup of heavy cream.
Eleven-eighth cup of crumbled cheddar cheese
sour cream, half a cup
For seasoning, add salt and pepper to taste.
Bacon pieces and chives for decoration
PREFERRED AS TOPPINGS:
Extra cheddar cheese, shredded.
Green onions, chopped.
Bits of crispy bacon.
GETTING READY:
Step One
First, peel the potatoes. Then, cut them into bite-sized pieces. To get a consistent texture throughout the meal, make sure that the potato chunks in Mom’s recipe are uniform in size.
Stage Two
Chop the garlic and sauté it with the minced onion in a big saucepan over medium heat until the onion becomes translucent and the garlic starts to smell good. Such was Mum’s method of always hammering home the requirement of a tasty foundation.
Stage Three
Toss the diced potatoes and aromatics together after adding them to the saucepan. Just a few minutes in the pan will allow them to soak up all the flavors.
Stage Four
Verify that the potatoes are submerged in the chicken or vegetable stock once it has been added. Turn the heat down to medium-low and simmer the mixture until the potatoes are tender when poked with a fork.
The Fifth Phase
For a creamier soup, Mum would use an immersion blender; for a thicker soup, she would smash some potatoes. There were other instances when she would use various ways. Choose the method that suits you best.
Stage Six
Be careful to stir the mixture well after adding the heavy cream and milk. To get the right consistency and let the flavors blend, simmer the soup over low heat for a while.
Stage Seven
Watch the shredded cheddar and sour cream melt into the soup as you whisk them in; they’ll give the soup a silky texture. For seasoning, you may add salt and pepper according to your taste.
Step Eight
Distribute one bowl of the loaded potato soup among the plates. Serve with more shredded cheddar, chopped green onions, crispy bacon bits, and sour cream on top of each plate. Where I came from, “It’s all about the toppings!” was my mom’s credo.
Step 9
Indulge in the first bite and allow the rich tastes and silky texture transport you to the comfort of your mom’s cooking. In order to preserve this custom, please share this bowl of affection with those you care about.
