Golden Loaded Baked Potato Soup
I used to think that potato soup was nothing special. Good, warms you up, a quick meal, but nothing delicious and craveable. Totally, completely, wrong. I’m literally craving this soup as I sit here and write about it. There are a few things that make this golden loaded baked potato soup special.
First, this soup is made with Golden Yukon Potatoes. They are creamier and a little more delightful.
Second, that Knorr Homestyle stock rears it’s head again. It adds flavor, and fat without adding a ton of butter or bland, liquidy stock. It truly does make a difference. If you can’t find it just use 2 teaspoons of chicken stock granules.
Third, the honey. I know what you are thinking, “This is weird”, but you couldn’t be more wrong. Promise. The creamy soup, with the salty bacon and sharpness from the cheese are all begging for a little hint of sweet. If I didn’t tell you it was there you probably wouldn’t even know it. Well, in this picture you can see the drizzle around the soup, but anyway.
One thing about the Holidays is that although they are so fun, they are also so busy, stressful and crazy. I love the idea of having a family gathering and making it a soup potluck. You get to concentrate on being together instead of a big, huge crazy meal. Plus, I love seeing all of the family favorite soups that arrive. It’s so fun!
Golden Loaded Baked Potato Soup
- 5 Medium to Large Yukon Gold Potatoes, cut in half
- 2 Tablespoons Unsalted Butter
- 1 Tub Knorr Homestyle Chicken Stock (or 2 teaspoons better than bouillon)
- 1 Small Onion, Chopped Fine
- 2 Tablespoons Flour
- 3 Cups Skim Milk
- 2 Cups Heavy cream or Half and Half
- ¼ Cup Sour Cream
- 1-2 Tablespoons Honey
- Kosher Salt to Taste (I did about a teaspoon)
- Pepper To taste
- 6 Sliced Cooked bacon (we bake ours in the oven at 425. Trust, it's better in the oven)
- Extra Sharp Tillamook Cheese, shredded
- Sour Cream
- Extra Honey for drizzling
- Heat a large stock pot, filled with water, to medium-high. Add the potatoes and cook until just tender. Drain the potatoes, and peel off the skins. I left a few pieces on, but you don't have to.
- Chop the potatoes into ½" pieces and set aside. Take ¾ of the potatoes and mash them. Add them back in with the potatoes.
- Return to your stock pot and heat it up to medium heat. Add the unsalted butter and the tub of Knorr Homestyle Stock. Heat, whisking occassionally until melted, and add the onion. Cook until transleucent, about 3-4 min. Quickly whisk in the flour and continue to whisk for about 1 minute in order to cook out the flour taste. The mixture should be clumpy, and golden in color.
- Add the cream and milk, whisking as you pour in order to dissolve the lumps. Bring the mixture to a boil and then turn down to simmer until it begins to thicken, about 5-10 minutes.
- Add the sour cream, honey, and seasonings. Add the potatoes back in, and continue to cook for another 5-10 min.
- Serve in bowls, topped with cheese, bacon, sour cream and a drizzle of honey. You will love it!
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