Loaded Baked Potato Soup

October 18, 2019

Y’all, it is fall time! And that means my favorite time of year is here!

I absolutely love this time of year. The weather, the crisp afternoon air, the beautiful pumpkins, the smell of wood-burning stoves, the sweaters and boots, the food . . . I could seriously go on and on and on; I’ll spare you though!

I want to quickly share my favorite soup recipe with you. I am in love with this hearty soup; it’s just so great for colder weather, and it freezes really well if you want to make a big pot to throw in the freezer for a later day.

I’ll warn you, it’s not a lean soup or the most healthful food option in the world. But for those winter months, it just can’t be topped (in my personal opinion, of course).

Here’s what you’ll need:

-Red potatoes (half the bag, or more if you’re going big)


-1 yellow onion

-1-2 large carrots or half bag of baby carrots

-3 Tbsp Butter

-3 Tbsp all-purpose flour

-Crushed red pepper flakes to taste

-Salt and pepper to taste

-3 cups milk (maybe more)

-½ tsp sugar/stevia/monk fruit (whichever you prefer)

-½ lb of shredded cheddar (sometimes I use the whole pound—go big or go home, right?)

-Cubed cooked ham

-Chopped bacon (or bacon bits)

-chives (optional)


*Peel potatoes into 1-inch cubes.

*Bring water to boil, add potatoes, and cook until tender. Drain and reserve the liquid.

I like to use the liquid from the potatoes for my soup base.

*Peel and finely chop carrots and onion.

*Melt butter in saucepan. Add carrot/onion to saucepan; cook, stirring often, make sure carrots are tender.

*Add flour and season with black pepper and red pepper flakes. Cook about 5 minutes (this will make a roux and base for your soup).

**Here’s where you’ll want to transfer your ingredients to a bigger pot—Add potatoes, 1 cup of cooking liquid, milk, and sugar to carrots; stir well.

*Add cheese, ham, and cooked bacon.

*You may need to add water to thin out your soup based on your preference.

*Simmer over low heat for 30-45 minutes or until all ingredients are tender and cheese is melted, stirring frequently.

**Personally, I like to let it cook most of the day on super low heat or transfer it to a crockpot to allow the flavors to develop, but the 30-45 minutes will usually do the trick if you’re on a little more of a time crunch.

*Sprinkle with chives for color and extra YUM!

*Store leftovers in fridge or freezer.

***Since this is such a heavy soup, I like to serve fresh fruit for dessert. Pictured above is nutmeg and cinnamon-sprinkled mango and strawberries sprinkled with stevia. SO, SO GOOD and refreshing. I can happily eat fruit year-round, but I totally get if it isn’t your thing during the fall/winter months.

I hope y’all love this soup as much as my family and friends do. Much love everyone!

Until next time,

Hugs and blessings