Spice-wise I found this to be kinda disgustingly bland so I did change it up a little.
– Ingredients: – Bag of Diced Potatoes (30 oz) or 6-8 yellow potatoes or yukon golds depending on how chunky you want it – 2 14oz cans of chicken broth (If you can’t find cans, 1 32 oz carton is fine. The soup will just be slightly thinner.) – 1 10.75oz can of cream of chicken soup – 1/2 cup chopped onion (adding more doesn’t hurt. I’ve used whole onions before) – Black pepper (from a grinder) – Garlic powder – Weber Kick’n Chicken Seasoning – 1 8oz stick of cream cheese – Shredded cheese (optional) – Broccoli (optional) – Bacon (optional) – Green onions (optional) – Steps: 1. Dice up onions, pretty fine. Put in pot 2. Thaw potatoes, put those in the pot. If using whole potatoes, skin and cut into about 1/2 inch cubes 3. Add lots of garlic powder, kick’n chicken, pepper. Stir around. I pretty much just eyeball it here! Sorry there’s no exact measurements. 4. Add the cans of broth and cream of chicken soup 5. Cook on high for 4-5 hours or on low for 7-8 6. Cube the cream cheese and add in about 15 minutes before done, stirring occasionally to dissolve 7. Cut up and steam broccoli for 10 minutes (I keep the broccoli out of the soup until serving to prevent it from getting mushy) 8. Fry bacon if not using premade bacon bits 9. Chop green onion 10. Serve with cheese, bacon, broccoli, green onions
Steps 7-10 are optional steps, if you do want the soup loaded: I’ve made both with and without and though I like it loaded better, it’s definitely still good without all that if you’re in a real crunch or just getting started learning how to cook.
BearMethod
What if you had some oyster sauce or mushroom powder for umami?
2 Comments
Loaded Potato Soup
Original recipe:
https://www.the-girl-who-ate-everything.com/creamy-potato-soup/
Spice-wise I found this to be kinda disgustingly bland so I did change it up a little.
– Ingredients:
– Bag of Diced Potatoes (30 oz) or 6-8 yellow potatoes or yukon golds depending on how chunky you want it
– 2 14oz cans of chicken broth (If you can’t find cans, 1 32 oz carton is fine. The soup will just be slightly thinner.)
– 1 10.75oz can of cream of chicken soup
– 1/2 cup chopped onion (adding more doesn’t hurt. I’ve used whole onions before)
– Black pepper (from a grinder)
– Garlic powder
– Weber Kick’n Chicken Seasoning
– 1 8oz stick of cream cheese
– Shredded cheese (optional)
– Broccoli (optional)
– Bacon (optional)
– Green onions (optional)
– Steps:
1. Dice up onions, pretty fine. Put in pot
2. Thaw potatoes, put those in the pot. If using whole potatoes, skin and cut into about 1/2 inch cubes
3. Add lots of garlic powder, kick’n chicken, pepper. Stir around. I pretty much just eyeball it here! Sorry there’s no exact measurements.
4. Add the cans of broth and cream of chicken soup
5. Cook on high for 4-5 hours or on low for 7-8
6. Cube the cream cheese and add in about 15 minutes before done, stirring occasionally to dissolve
7. Cut up and steam broccoli for 10 minutes (I keep the broccoli out of the soup until serving to prevent it from getting mushy)
8. Fry bacon if not using premade bacon bits
9. Chop green onion
10. Serve with cheese, bacon, broccoli, green onions
Steps 7-10 are optional steps, if you do want the soup loaded: I’ve made both with and without and though I like it loaded better, it’s definitely still good without all that if you’re in a real crunch or just getting started learning how to cook.
What if you had some oyster sauce or mushroom powder for umami?