Loaded Potato Soup

This cheesy, creamy, and comforting  potato soup is loaded with Grandpa’s Meatballs, golden baby potatoes, veggies, and a cheesy cream base. Tuck in and spoon up!

Ingredients

  • 1 Batch Bag of Grandpa’s Meatball Mix 

  • 1 pound ground pork

  • 5 tablespoons unsalted butter, divided

  • 2-3 tablespoons olive oil

  • 2 and 1/4 cups mirepoix: 3/4 cup diced carrots, 3/4 cup diced celery, 3/4 cup diced yellow onion

  • 2 cloves garlic, minced

  • 4 cups chopped baby gold potatoes

  • 1 teaspoon EACH: dried basil, dried parsley flakes

  • 4 cups chicken stock (or chicken broth)

  • 1/4 cup + 2 tablespoons all-purpose flour

  • 3 cups 1% milk

  • 1/2 cup heavy cream

  • 1 teaspoon salt and 1/2 teaspoon pepper

  • 2 cups freshly grated Colby Jack or extra-sharp Cheddar cheese

  • 1/4 cup sour cream (fat free is great)

 

Instructions

  1. GROUND PORK:   In a large skillet over medium-high heat add oil and cook 2 minutes, then add Grandpa’s Mix and stir continuously and cook for 2  more minutes or until bread crumbs are toasted.  Turn heat down to medium, add ground meat and cook until browned, breaking it apart with your spatula into crumbles. Remove from skillet and set aside. 

  2. VEGGIES: In the same skillet use 1 tablespoon pork grease or add olive oil, melt 1 tablespoon of the butter. Add the diced carrots, celery and onion and sauté 5-7 minutes or until tender (if not diced small, you may need 7-10 minutes). Add garlic and sauté 30 seconds more.

  3. POTATOES AND SEASONING: Stir in the chopped potatoes, dried basil, dried parsley, salt and pepper to taste (I add 1 teaspoon fine sea salt and 1/2 teaspoon freshly cracked pepper, but add to preference and don't forget to taste and adjust at the end!). Stir. Add in chicken stock or broth. Bring to a boil over medium-high heat, then reduce heat to medium, cover with lid and cook 15-20 minutes or until the potatoes are fork tender (easily pierced with a fork). 

  4. CREAM SAUCE: Meanwhile, melt remaining 4 tablespoons butter in a medium saucepan over medium heat. Stir in flour and cook, whisking constantly, for 1 minute. While whisking vigorously, slowly pour in milk (whisk well until smooth). Cook, stirring constantly, until mixture begins to gently boil and thicken; stir in the heavy cream. 

FINISHING: Remove sauce from heat and once all soup veggies are tender, pour the milk/cream mixture into the soup and stir. Lower heat to low and stir in the shredded cheese. Heat until cheese is melted. Stir in sour cream, return the sausage into the soup and season to taste with salt and pepper. Serve warm with freshly chopped parsley or thyme and bread!

Katie GundermanComment