Loaded potato soup, garnished with tiny baked potatoes donning ALL the toppings. Why not?
It is soup season, the time when the sun sometimes doesn’t come out all day. It’s freezing. You dread having to take the dog out.
At least that’s what it’s like by me. And the best fix for cold: Soup.
I love thick, hearty soups. Nothing seems heartier to me than potatoes. They are creamy, starchy, filling, and can be made up so many different ways.
This is a basic, chunky potato soup with a thick, creamy base. If you like your soup a little thinner, you could always add extra broth, but be careful because your potato garnishes might sink.
I wanted this soup to be a little different this time, so I topped it with bitty potatoes. Bitty, loaded potatoes.
Oh, yes I did. Don’t tell me how to do it.
It’s kind of amazing.
Topping the Potatoes
I got to use my absolute favorite sour cream, which I always keep on hand in the fridge.
No loaded potato would be complete without bacon. Eggplant bacon.
Daiya Pepperjack Shreds are my favorite cheese for topping most everything.
And I managed to find some chives outside that haven’t been destroyed by the frost just yet. Fresh garden chives and sour cream. Match made in heaven.
Enjoy!
- 1 yellow onion, diced
- 2 ribs celery, diced
- 1 carrot, chopped into half circles
- 3 cloves garlic, minced
- 3 cups gold potato cubes
- vegetable broth or stock
- 2 tablespoons mushroom powder (dried mushrooms whizzed in your food processor)
- bayleaf
- salt to taste
- big handful chopped spinach
- baby gold potatoes, washed & poked with a fork
- eggplant bacon
- Daiya cheese shreds
- Earth Balance
- sour cream
- chives
- Preheat oven to 350 degrees.
- Heat up a soup pot over medium heat.
- Add a splash of olive oil and sauté onions, celery, and carrots until desired tenderness. (I like mine really soft for soup.)
- Pinch some salt in there and give it a stir.
- Add garlic and stir until fragrant.
- Add potato cubes, then enough vegetable broth to cover the cubes.
- Add bay leaf and mushroom powder and stir.
- Let simmer until potatoes are tender when poked with a fork.
- Remove bay leaf.
- Turn off heat and stir in spinach until wilted.
- You've already washed and poked the baby potatoes, coat them with a little olive oil and space them out on a cookie sheet.
- Bake for 20 minutes.
- Turn.
- Bake for 10 - 15 minutes more checking for doneness with a fork.
- Remove from oven and let cool just enough for you to cut them in half.
- When split, top with your favorite toppings just like you would a full-sized potato.
- Fill your bowl with the thick soup, and lay your loaded potatoes on top of the surface.
- Get a good spoonful of soup with each little potato.
- YUM!
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Well Kelly your blog proves as gorgeous as your IG account!!! Why you aren’t flooded with follwers I have no idea. But I made this recipe tonight for our family and… we barely have any leftovers!!! Nice wintery soup and it left us full and warm!
You are the sweetest! Thank you so much for all your encouraging comments on Instagram and here! I’m so glad you made this soup and enjoyed it. 🙂 That’s so wonderful to hear, this was one of my favorite recipes from the winter. Take care!