Final Up to date on July 14, 2025 by Carrie Korem, FNTP
Loaded baked potato soup is ideal for a winter day. It’s healthful, creamy, butter, and can heat you up from the within out.
The potato soup is a mixture of carrots, celery, onion, butter, bone broth (or meat inventory), potatoes, cream, sea salt and arrowroot flour.
I desire to make use of Yukon potatoes on this recipe as a result of they make the soup tremendous creamy.
When a recipe requires cornstarch, I prefer to seize arrowroot as an alternative. It’s an ideal 1:1 alternative. Cornstarch is commonly created from GMO corn, and likewise many people who find themselves combating autoimmunity or thyroid illness can discover corn inflammatory. So, arrowroot is the right substitute!
After the greens are softened and the potatoes have cooked within the inventory and herbs, then the complete soup is mixed utilizing a hand immersion blender. You too can do that in batches in your blender. If you happen to do that, understand that you’ll solely need to fill the blender about 2/3 full since sizzling liquids are inclined to develop. It will aid you keep away from any soup popping out the highest of the blender!
The toppings are what actually make this soup shine! I prefer to high it with bitter cream, uncooked cheddar cheese, inexperienced onion and freshly floor black pepper.
Like most soups, this one turns into extra flavorful after it’s been within the fridge for a day or two. The leftovers are divine!
Loaded Baked Potato Soup
- Prep Time: quarter-hour
- Prepare dinner Time: 1 hour
- Whole Time: 1 hour quarter-hour
- Class: Major Dish
- Food regimen: Gluten Free
2 cups celery chopped
2 cups carrots, chopped
2 cups onion, chopped
1/2 cup unsalted butter, divided in half
8 cups bone broth or meat inventory, ideally do-it-yourself
4 cups Yukon potatoes, lower into 1 1/2”-pieces
1 cup uncooked heavy cream
1 tsp Celtic sea salt
1/4 cup arrowroot flour
For the Toppings:
1/4 cup bitter cream, creme fraiche or greek yogurt
1/2 cup uncooked cheddar cheese, grated
3 inexperienced onions, chopped
Freshly floor black pepper
Directions
- Soften 4 tablespoons butter in Dutch over medium warmth. Stir in celery, carrots, onions. Cowl the pot and cut back the warmth to low. Let the greens cook dinner for half-hour. Take away the lid. Add the potatoes and rooster inventory and simmer till tender, about half-hour. Stir in cream and sea salt.
- In a small saucepan soften remaining 4 Tbs. butter and arrowroot (whisking whereas incorporating to keep away from clumping). Let the butter and flour combination cook dinner for a few minutes whereas continually stirring. Stir the flour combination into the greens and broth. Mix soup till creamy utilizing a hand immersion blender or you’ll be able to mix the soup in a blender in small batches. Modify sea salt to style.
- Garnish with cheese and bitter cream, inexperienced onions and pepper.
Photograph Credit score: Helene Dujardin