I have really been in the mood for comfort food lately, I think it’s just that time of year! I had a bunch of potatoes left over from a Beef Stew I made last week and decided to put them to use in a Loaded Baked Potato Soup. I googled several recipes but just ended up creating my own with what I had on hand. What made it truly amazing was mixing truffle oil in in while it cooked and then drizzling more on top afterwards! We chopped up some Hot Sausage (It was the Hillshire Hot Sausage links that look like hot dogs) we had in the fridge and sauteed it for the top. It was the perfect addition of heat and flavor with the potatoes. I think this would also be amaze with crumbled bacon too. This soup was so cheap to make and easy. Trust me you are going to love the creamy goodness of this soup!
8 potatoes, peeled and cubed
1/2 cup butter
1/2 cup all-purpose flour
3 cups milk
3-4 cups Chicken Broth
1 small onion chopped
1 (8 ounce) container sour cream
3/4 cup shredded Cheddar cheese
2-3 Tablespoons Fresh chopped Parsley
3-4 Tablespoons Truffle oil
Fresh Diced Chives
Sauteed Sausage (or crumbled Bacon)
salt and pepper to taste
1. Boil Potatoes about 25 minutes until soft.
2.While the potatoes are cooking, melt the butter in a large pot over medium-high heat. Add in onions and cook about 5 minutes. Whisk in flour until smooth, then gradually stir in the milk and broth. Bring to a boil, then reduce heat to medium, and simmer for 5 to 10 minutes, or until slightly thickened.
3.Drain Potatoes. Mash 3/4 of the potatoes and reserve the rest to add in as chunks to give the soup more texture. Add Potatoes into the milk and broth mixture. Stir in the sour cream, Cheddar cheese, parsley, and truffle oil until melted and well blended. Season with salt and pepper. Let soup sit on low heat for 30-1 hour. We found the longer it sat the more the flavors came out.
Garnish with Fresh chopped Chives, Cheddar Cheese, Sausage, and Truffle Oil
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