Has anyone noticed that other than the delicious Soft Pretzel Bites I posted about the other day, all my posts have been about sweets and desserts?! I realized this recently, and while there is absolutely nothing wrong with that, a little savory goodness now and then is good for the soul. We’ve been eating some killer dinners lately, but by the time I get dinner made and we sit down to eat, my little man is eagerly, impatiently patiently waiting, and I don’t really get the time to snap a few pictures..plus its dark out..bleh.
On top of all that, this is my favorite time of year for dessert! We’ve got pumpkins, apples, cinnamon, squash, sweet potatoes..it all makes me think of delicious comfort food and sweets, and I can’t help but to conform to what society wants. At any given time of day, my brain is processing about five different desserts I want to make, ON TOP of the hundreds of things I want/need to get done before the baby comes! Speaking of..I officially hit 30 weeks on Friday..only ten more weeks to go..eek!
SO this Loaded Potato Soup was IN.CRED.I.BLE. No Joke. This will definitely be added to our dinner rotation..we couldn’t stop mmm’ing and aaah’ing through the whole meal..my little man DE.VOURED an entire bowl.its was amazing! I had to share it! The beer adds just a perfect unique flavor without being overpowering..the bacon cooked into the soup and pureed up with it all, was the icing on the cake! I accidentally bought maple bacon, and it ended up being the best mistake Ive made..the maple was a background flavor that the soup wouldn’t have been the same without..it was the perfect fall soup.
You MUST make this! Its so easy..aren’t most soups? And its SO dang scrumptious! You’ll find yourself going back for seconds even when you’re full! I promise, this is one you won’t regret! Enjoy!
Ingredients
- 2 Tablespoons butter
- 1/2 white onion, diced
- 1 carrot, chopped
- 3 cloves garlic, minced
- 2 slices bacon, roughly chopped
- 1/4 cup flour
- 2-15 ounce cans chicken broth
- 1 cup whole milk
- 1 cup beer
- 1/2 cup sour cream
- 2 large (or 5 small) russet potatoes, peeled and chopped
- 2 cups cheddar cheese, freshly grated
- 1 Tablespoon Worcestershire
- Salt & Pepper to taste
- Chives (optional toppings)
- Extra Cheese (optional toppings)
- Extra Bacon (optional toppings)
Directions
- In a large soup pan, on medium heat melt the butter
- Add the onion, carrot, garlic, and the bacon.
- Saute until soft, about 5-6 minutes.
- Add the flour. Toast it for 2-3 minutes
- Whisk in the chicken broth slowly, being sure to scrape all the brown goodness off the bottom of the pan!
- Add the rest of the chicken broth, the milk, beer, and sour cream. Whisk together.
- Stir in the chopped potatoes, bring to a boil.
- Reduce heat, simmer until the potatoes are tender. About 25-30 minutes.
- Once tender, using an immersion blender, blend until smooth. (If you like a little texture in your soup, ladle out a scoop or two of the potatoes before pureeing, and add them back in afterwards!) **Also, if you don't have an immersion blender, then carefully transfer the soup to a blender and blend until smooth, carefully transfer back to the pot.
- Return to low heat, gradually add the cheese one small handful at a time, stirring constantly.
- Season with the Worcestershire, and salt and pepper to taste.
- Top it off with chives, extra cheese, or some crisped up bacon for texture and deliciousness! Enjoy!
Notes
Adapted From: The Neely's
