Aaron and I both love potato soup, but we tend to disagree on how we like it. I prefer thicker, creamier potato soup with fewer chunks of potatoes. Aaron likes more potato chunks and a thinner soup base. As a result, I don’t make potato soup very often.
I finally found a “compromise” recipe we both love equally: this Fully Loaded Baked Potato Soup from Tasty Kitchen Blog. It’s different from most potato soups I’ve tried, because it uses baked potatoes instead of raw ones. Also, rather than cream or milk, the soup gets its creamy consistency from Greek yogurt. I used an immersion blender and pureed it some, but I left quite a few potato chunks whole to keep Aaron happy.
Another unique and delicious feature of this soup: the skins from the baked potatoes are fried in butter and used as toppers along with bacon, shredded cheese, and green onions. It truly is fully loaded potato soup! It’s perfect for a chilly winter night.
What’s your favorite soup?