Suburb Sunday: Loaded Baked Potato Soup


I bought a 3 pound bag of potatoes when I made my pot roast so I could also make potato soup.  The weather has been so wonky here, so last weekend when it got cool, I decided to try out a new potato soup recipe.  It does not disappoint, mainly because it has truffle oil.

8 potatoes, peeled and cubed
1/2 cup butter
1/2 cup all-purpose flour
3 cups milk
3 cups chicken broth
1 small chopped onion
1 8 ounce container sour cream
3/4 cup shredded cheddar cheese
2-3 tablespoons fresh chopped parsley
3-4 tablespoons truffle oil

fresh diced chives
truffle oil
crumbled bacon
shredded cheddar cheese
salt & pepper

1. Boil potatoes for 25 minutes, until soft.
2. While the potatoes are boiling, melt the butter in a large pot (I used my Dutch oven) on medium-high heat.  Add in the onions and cook for 5 minutes.
3. Whisk in the flour until smooth, then gradually stir in the milk and broth.  Bring to a boil, then reduce the heat to medium, and simmer for 5-10 minutes.  
4. Drain potatoes; mash 3/4 of potatoes but keep some the rest to add to the soup.  Add potatoes to the mixture.  Stir in the cheddar cheese, sour cream, parsley, and truffle oil until melted and well-blended.  Season with salt and pepper.
5. Let soup sit on low for 30 minutes to an hour.  The longer the soup sits, the more the flavors will come out.
6. Add more garnish.


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