It has been so cold here lately. I’ve been craving a good hearty potato soup, but a little amped up. So here’s my version! It’s so simple I didn’t do step-by-step photos. It can be made in under an hour and makes four hearty servings.
Loaded Baked Potato Soup
-2 1/2 lbs russet potatoes, cubed.
-3-4 cups chicken broth
-1 leek, sliced thin
-2 Tablespoons butter
-1/3 cup sour cream
-ground black pepper
-chopped fresh scallions or chives
-bacon or bacon bits
Peeling your potatoes is optional here. I peeled mine for a prettier soup, but leaving the skins on would be delicious as well! For vegetarians, substituting vegetable broth instead of chicken broth would be great too!
In a large pot or dutch oven, saute leeks in butter and cook until soft, about five minutes. Add broth and cubed potato pieces and bring to a boil. Reduce heat to medium. Cook for 15-20 minutes until soft and hand mash with a masher or large fork to release the starches. I left mine a bit chunky, but it can surely be mashed to a smoother texture. Continue cooking and mashing potatoes occasionally, another 20-30 minutes until soup has thickened. Add sour cream and cook for another 2-3 minutes or until incorporated. Serve and top with whatever toppings make you happy!