Loaded Potato Soup

I have never made this before, but a couple people on Instagram mentioned it and it stuck in my head. What a perfect little Fall soup that doesn’t have sweet potato or butternut squash. Chilly night, something good on Hulu, and this bowl of soup = perfection!

INGREDIENTS

5 Tbsp unsalted butter, divided
¾ cups yellow onions, finely diced
½ cup celery, finely diced
1 Tbsp minced garlic
2 lbs Yukon Gold potatoes, peeled & diced
4 cups chicken broth
3 Tbsp all-purpose flour
8 oz cream cheese, softened
3 cups whole milk
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder

Optional Toppings:

Bacon, chopped
Steamed broccoli
Cheddar cheese, shredded
Green onion, sliced
Sour cream

DIRECTIONS

• Prepare your toppings and set them aside.

• Melt two tablespoons of butter over medium heat in a large pot and add onions and celery.

• Cook until tender and then add garlic, cooking until fragrant.

• Add in diced potatoes and chicken broth.

• Bring to a boil and then reduce heat and simmer until potatoes are fork-tender.

• Mash the potatoes up using a potato masher. Turn heat to low.

• Meanwhile, in a large deep skillet, melt the remaining butter (3 tablespoons) over medium heat.

• Stir in the flour and cook until flour is golden.

• Add in cream cheese and about 1 cup of the milk.

• Stir until cream cheese has melted and mixture is creamy, and then stir in remaining milk until combined.

• Add the milk mixture into the potato mixture.

• Stir and simmer for about 10 minutes. (Add more milk or broth if desired)

• Taste and add salt, pepper, and garlic powder.

• Ladle into bowls and add desired toppings.