Loaded Potato Soup

So, I have to kick off this particular post by telling you about one of my new favorite blogs, which is the place I found this fast and fabulous soup. The blog is called Ezra Pound Cake, and the name alone had me at hello. It’s full of terrific recipes and even more terrific color commentary, and it’s one of the blogs I go to as much for the entertaining writing as for the scrumptious dinner inspiration. Anyway, I found this soup when I was wandering around the site the other day, and it totally lived up to my fondest hopes and dreams: in other words, it is basically like eating the soup version of some really fantastic mashed potatoes. Which is my personal idea of heaven, so I was in a place of perfect happiness for as long as the soup lasted. Smooth, thick, creamy, with bits of cheese and bacon and green onion….is your mouth watering yet?  And to make it even more wonderful, it is a snap to make. Cook up a few potatoes in your microwave (I used Yukon golds, which worked perfectly). While the potatoes are cooking, you make the soup base by sauteing some chopped onion and adding in some chicken broth and milk and a little sour cream. When the potatoes are done, scoop the potato out of the skin and drop it into the soup mixture, and then give the whole thing a good whirl with an immersion blender or your regular blender. Garnish with some chopped cooked bacon, some shredded cheddar and some chopped green onions. And there you have it – the soup version of some really fabulous mashed potatoes. YUM. Thanks, Ezra Pound Cake – you rock!
Recipe adapted from Ezra Pound Cake
Loaded Potato Soup
Serves: 4 servings
  • 4 (6-ounce) potatoes (I used Yukon Gold)
  • 2 teaspoons olive oil
  • ½ cup chopped onion
  • 1¼ cups chicken broth
  • 3 tablespoons all-purpose flour
  • 2 cups 1% low-fat milk, divided
  • ¼ cup reduced-fat sour cream
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 3 bacon slices, halved
  • ⅓ cup shredded cheddar cheese
  • 4 teaspoons thinly sliced green onions
  1. Scrub and dry the potatoes, and prick them all over with a fork. Place the potatoes on a plate, and microwave them on high for 13 minutes. The potatoes should be tender. Cut them in half, and set aside.
  2. While the potatoes are cooking, heat the oil in a saucepan over medium-high heat. Add onion, and sauté for 3 minutes. Add broth.
  3. In a small bowl, combine flour and ½ cup milk. Add the mixture to the pan with 1½ cups milk. Bring to a boil, stirring frequently. Cook for 1 minute.
  4. Remove the pan from the heat. Stir in sour cream, salt and pepper. Set aside.
  5. Place a paper towel on a microwave-safe plate. Arrange your bacon halves on the paper towel, and cover them with a second paper towel. Microwave on high for 4 minutes. Crumble bacon. Set aside.
  6. Scoop the potato pulp out of the skins, and mash the pulp into the soup (at this point I pureed it with my emsulsion blender to get it even smoother) . Discard skins.
  7. Garnish each serving of soup with cheese, green onions and crumbled bacon. Serve immediately.


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  1. PoetessWug says

    Now I am an Ezra Pound Cake convert!! I'm following both of you now…following the mashed potato and cheesy soup trail! ^_^

  2. a Broad says

    Oh this is something I can do ! Minus the bacon, this week ! Thank you.. I have not been feeling great and I mostly just want soup. So this will be perfect.

  3. Joanne says

    Ezra Pound Cake is an uber fave of mine as well. I go there, I laugh, I ogle good food and all seems right in the world. This soup is one that I absolutely bookmarked. Can't go wrong with a loaded potato. Especially not in soup form.

    Also, I posted the short ribs that you were so coveting if you want to take a peek!

  4. Steff says

    I've never thought of just microwaving the potatoes! I use pretty much the same recipe, but I boil then mash my potatoes. I'll have to try this way though, even quicker than mine.

  5. Imwaytoobusy says

    This sounds so perfect right now! I still have a cold nose from coming in from outdoors. I could really use a bowl of this :)

  6. Rachel says

    I just made Loaded Potato crock pot version for dinner tonight.

    I used red potatoes and it turned out ok. Will be using russet next time.

  7. Fun and Fearless in Beantown says

    I have been looking forward to this post ever since you wrote about it on Facebook. This looks SO good!

  8. jabreb says

    I'm a Potato Head – i.e., I love potatoes and this soup is on my meal docket. Weather in Texas beginning to get a little cool so soups and stews will be a popular meal.

    I'm also a follower of Ezra Pound Cake and look forward to her posts.

  9. Nutmeg Nanny says

    What a great looking soup! In the winter I cannot help but want to make soup almost everyday of the week….this one would be a HUGE hit in our house :)

  10. Yours Truly says

    I made this soup not once, but TWICE this weekend.
    I simplified it a little by just boiling up diced red potatoes and squishing them (skin on) in the soup with a wooden spoon. I also used a little of the starchy potato water with the chicken broth to loosen it up a little bit. A sprinkle of crushed red pepper flakes and some paprika make it absolutely divine. Thank you for making soup less scary to tackle!!

  11. Anonymous says

    Made this a few weeks ago and it was delicious!! I didn't use an immersion blender since I don't own one but it was still smooth and creamy. I never thought it would be this easy to make!

  12. Jeana says

    Though I'm a little late to the game–just found your blog on Tuesday thanks to Bill Ott's column–I made this a few nights ago and I swear it's the best potato soup I've ever tasted! And even better, it's so simple and fast to make. Thank you so much for sharing it.

  13. Valerie says

    Hello! This sounds super yummy & I’m planning on making it to take for Parent/Teacher conference night on Mon. (11/19). I had a quick question: Have you ever tried doubling this recipe? If so, does it turn out as well? I know sometimes (from past failures!) when I’ve tried doubling a recipe it doesn’t always taste quite right or texture, etc. isn’t the same. Thanks for all of your wonderful recipes & tips!

    • Kate says

      I haven’t, but I’m almost 100% certain that doubling it will be just fine! (And, I wish my parent/teacher conferences had included yummy soup!) :)

      • Valerie says

        I just wanted to let you know that my soup was a HUGE hit! When I went back to pick up my crockpot, the women working the teacher’s lunch/dinner told me my soup was the first to go – everyone loved it. I made it the night before then put it in my crockpot the next morning to heat it up & take to the school. I put shredded cheese & crumbled bacon in separate containers w/ plastic spoons so people could add their own toppings. My husband was disappointed that he didn’t get any – haha! I’m making a batch for us tonight though so he’ll be happy! Thanks again for all your yummy recipes – every one I’ve tried has been fabulous!


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