Fully Loaded Smashed Potato Soup is comfort food in a bowl. Serve topped with sour cream, cheese, bacon and a generous sprinkling of green onions. It's certain to be a regular rotation on your dinner menu.
Fully Loaded Smashed Potato Soup
What makes this soup different from other potato soup recipes? Well, there's no need to peel and cube the potatoes. The whole potatoes simmer until tender in chicken stock, and then they're smashed with a potato masher right in the stock. It may seem like a small difference but, it really does simplify the prep and speed things up. If you're family is like mine, they pretty much devour potatoes in any form. Whether it's cheesy scalloped potatoes, buttermilk mashed potatoes or potato salad, it's guaranteed to be well received.
Tips for Making Loaded Smashed Potato Soup
- When smashing the potatoes, you can make them as smooth or chunky as you like. The starch from the potatoes will also help to thicken the soup.
- I recommend using a sharp cheddar cheese for the pop of flavor it will give to the end result.
- You can use golden potatoes, russet potatoes or red potatoes in this recipe. Golden potatoes have such a buttery texture so, they're my first choice. Don't sweat the small stuff.
Old Bay Seasoning and More Potato Soup Tips
- Why Old Bay? Well, as unconventional as it may seem, it just gives a little sumthin' sumthin' special to the flavor. If you don't have Old Bay, use a similar product or omit.
- At the end of cooking, you can further thin the soup with additional stock. Likewise, you can thicken it further, by dissolving 1-2 tablespoon all purpose flour or cornstarch in cold water or milk and whisking into the pot. Repeat until you reach your desired consistency.
- This soup will freeze for up to 1 month.
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Helpful Kitchen Items:
Fully Loaded Smashed Potato Soup
- 3 lb medium golden potatoes
- 2 32 oz cartons chicken stock
- ½ lb bacon cooked and crumbled, reserve 4 Tbsp drippings
- 1 medium onion finely diced
- 2 cloves garlic minced
- 4 Tbsp salted butter
- ½ cup all purpose flour
- 2 ½ cups half and half or whole milk
- 2 tsp seasoned salt adjust to taste
- 1 tsp freshly ground black pepper
- ½ tsp Old Bay seasoning optional
- 1 8 oz sour cream
- 3 cups sharp cheddar cheese divided
- 1 bunch green onion thinly sliced
- Cook potatoes in a large deep pot with chicken stock for 10-15 minutes or until fork tender.
- Meanwhile, add bacon drippings and butter to a 4 quart pot.
- Cook onion in drippings over medium-high heat for 2 minutes or until translucent. Add garlic, cook for 1 minute longer. Whisk in flour, stir until flour is absorbed, cook for 1 minute.
- Over medium-high heat, whisk half and half into roux. Bring to a boil, then lower heat and simmer while gently bubbling for 5 minutes to thicken. Add seasoned salt, pepper and old bay, if using. Mix well.
- Add 2 cups cheese to thickened sauce. Mix until melted. Remove from heat. The sauce will be thick.
- Once potatoes are cooked, don't drain. Use a potato masher to smash in the chicken stock, to your desired consistency, leaving some chunks. Pour cheese sauce into the pot with the smashed potatoes. Mix well.
- Simmer on medium-low uncovered for 10 minutes to reduce and thicken. You may adjust thickness further by using a slurry of cold water and flour or cornstarch to your personal taste. You may also think using additional stock to suit your taste.
- At the end of cooking, add ½ sour cream, bacon and green onions. Reserve bacon and green onion for top
- Garnish with remaining cheese, sour cream, bacon and green onions before serving.