Loaded Baked Potato Soup

Updated: Apr 22


1 yellow onion, diced

3 stalks celery, diced

6 cloves garlic, minced

3 tbs salted butter

2 1/2 pounds russett potatoes

32 ounces vegetable broth

dried thyme

cajun seasoning

3/4 cup half and half

green onions, for garnish

bacon, for garnish

cheddar cheese, for garnish


  1. In a soup pot on medium heat, melt the butter and saute onion and celery for 25 minutes. Add in the garlic and saute for 3 minutes.

  2. Meanwhile, peel, wash, and dice the potatoes. When the veggies are done, add the potatoes and broth. Season with to taste.

  3. Bring this up to a boil for 25 minutes; or until the potatoes are soft. Remove from heat and blend until smooth. Stir in the half and and half

  4. Serve hot, garnished with your favorite toppings.

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