Loaded Potato Soup Recipe

Taste

Souper Stars

Hot, cold, savory, spicy, or sour – few dishes are as versatile as soups, which can be tailored to any season, diet, or flavor preference. Here, locals showcase their favorite soup recipes that are loaded with nutrients and adaptable ingredients, so you can whip up a recipe using whatever you have in your pantry. Locally-grown seasonal produce is sure to shine in the recipes, so be sure to connect with the many independent grocers and farmers in the Chattanooga area!

Photography by Kristina Armstrong

leigh ann coats

 

loaded potato soup

Loaded Potato Soup

Leigh Ann Coats
Course Soup
Cuisine American
Servings 6 servings

Ingredients
  

  • 3-4 medium potatoes, peeled and diced
  • 2 carrots, grated
  • 2 ribs celery, finely chopped
  • 1 turnip, peeled and diced
  • 3 Tbsp. onion, minced
  • 1 Tbsp. parsley, chopped
  • Salt and black pepper, to taste
  • 3 Tbsp. butter
  • 2 Tbsp. flour
  • cup milk
  • cup sour cream
  • 3 slices bacon, fried and crumbled
  • Shredded cheese, for topping
  • Chives, minced, for topping

Instructions
 

  • In a large pot, combine potatoes, carrots, celery, turnip, onion, parsley, salt, and pepper. Cover with water and simmer for 30 minutes or until vegetables have softened.
  • Meanwhile, in another saucepan, melt butter and stir in flour. Add a small amount of liquid from the large pot of vegetables to form a paste. 
  • Cool the paste and stir in milk and sour cream.
  • When the vegetables are fully cooked, mash or purée them and incorporate the flour-milk mixture. Heat the soup but try to avoid a boil.
  • Serve sprinkled with bacon, shredded cheese, and chives, if desired. Delicious served hot or cold, this soup can also be made in advance and frozen until ready to eat.
Keyword potato soup, potatoes, Soup
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