Cheesy Potato Soup-icus Maximus

August 20, 2012 in Dinner, Recipes, Savory, Soups by Fields of Cake

There are so, so, so many loaded potato soup recipes out there. But, mine is loaded and THEN some! (you know because I try to keep things simple?? yeah, right)

When I was younger, I didn’t really care for potato soup. It was bland looking…pale with hardly any color at all. It wasn’t exactly a family regular. About a decade ago, (yeesh! I am getting old) I decided I should like potato soup. So, I began my journey to make it so. I tinkered and tweaked. I added pinches here and dashes there, handfuls and fistfuls of my favorite things. I had done it. I felt like I had just created the heavens and the earth. I was supremely proud of myself! Then I saw a recipe for loaded baked potato soup in Cooking Light. I was crushed. I pouted for a few moments when, suddenly I realized…My recipe was FAR different from theirs. Mine was MY creation (and anything but light). Mine has loads of cheddar cheese, bacon fat, fresh veggies, sour cream…it is awesome.

It has now become a family favorite that we make whenever we feel the need for comfort or honestly, just because. I think your family will enjoy it as much as we do. I KNOW they will.

Cheesy Potato Soup-icus Maximus

Cheesy Potato Soup-icus Maximus


  • 1/2 lb bacon, cut into 1/2 inch pieces
  • 1 small onion, diced
  • 2 celery stalks, diced
  • 2 carrots, diced
  • 2 tsp. fresh thyme
  • 3 garlic cloves, minced
  • 5 medium russet potatoes, peeled and diced into 1/2 inch cubes
  • 1/2 tsp fresh ground black pepper
  • 8 cups chicken broth (reduced sodium)
  • 1/2 tsp. smoked sea salt (you can use regular sea salt, I’m just on a smoked sea salt kick)
  • 1/3 cup flour
  • 1/2 cup whole milk
  • 1/4 cup cream
  • 2 cups shredded sharp cheddar cheese
  • shredded cheese to garnish
  • chopped green onions to garnish
  • sour cream to garnish


  1. In large pot, cook bacon until crispy. Remove bacon to a paper towel and set aside.
  2. Over medium high heat, add the onion, celery, carrot and garlic. Saute until translucent.
  3. Add potatoes and pepper; cook for about 5 minutes, stirring constantly.
  4. Pour in chicken broth, and cook for about 15 minutes or until potatoes are tender.
  5. While potatoes are cooking, mix flour, milk and cream until smooth. (I do this by placing the flour in a bowl, then slowly adding the liquid while whisking to ensure there are no lumps) When potatoes are tender, pour in the milk mixture and stir until it is thickened.
  6. Add cheese by the handful while stirring constantly.
  7. Remove from heat garnish as you like and serve hot.
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