LOADED POTATO SOUP: A HOW-TO
Loaded potato soup, served hot, has been a staple in American cuisine for decades, providing comfort to diners of all ages. A unique, indescribable warmth emanates from it. An irresistible aroma wafts through the house as you bake this dish, which my mom passed down to me. It also brings back fond memories. Come with me as I set out to replicate the enchantment of my mother’s loaded potato soup, a dish that goes beyond its ingredients and captures the warmth and care that a mother’s touch can impart to a food.
More than just a recipe, Mum’s Loaded Potato Soup transports you to a simpler time, brings back memories of your own nurturing moments, and promises that you may always find solace in a bowl of soup, no matter where life may lead you.
Required Ingredients:
CONCERNING THE SOUP:
Peel and dice six big russet potatoes.
One big onion, coarsely sliced.
4 minced garlic cloves.
6-cups of broth, made from chicken or vegetables.
One cup of full-fat milk.
Use one cup of heavy cream.
Eleven-eighth cup of crumbled cheddar cheese
sour cream, half a cup
For seasoning, add salt and pepper to taste.
Bacon pieces and chives for decoration
PREFERRED AS TOPPINGS:
