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Loaded Potato Soup

Prep time:                 15 minutes

Cooking time:             45 minutes

Yields:                               10 people



12 medium size potatoes (mixed red and white)
4 celery stalks
3 1/2 carrots
1 1/4 large onion
1 small garlic bulb
2" piece ancho chile
6 peppercorns (preferably white)
2 bay leaves
4 sprigs of parsley
reserve these items to be blended at the end
1/2 carrot quartered
1/4 onion
1 tsp garlic powder
1 tbsp salt
1 tbsp smoked paprika
4 scallions, chopped



Place the potatoes in a large stock pot (skins on), pour in enough water to cover 2" above the potatoes, turn on the burner to medium-high heat. Then break celery stalks and carrots in half and put them in the pot. Cut the onion in 1/4's and remove the skins and toss them in the pot. Smash the garlic and remove the skins and put that in the pot as well as the ancho chile, bay leaves, peppercorns, and parsley. Add 2 tbsp salt. When the pot begins to boil reduce the heat to medium-low so the soup is simmering, cook for 45 minutes or until potatoes are fork tender.   

Turn off heat and remove the bay leaves. Take out a large bowl for the final pureed soup. Then in batches, ladle the vegetables and broth into a Vitamix/blender. Puree the soup until all ingredients are fully incorporated (1-2 minutes).  Pour each batch into the large bowl and then fold them together. Now you are ready to serve the soup, garnish with your choice of toppings and enjoy. Garnish ideas: scallions, crumbled bacon, shredded smoked cheddar cheese, julienned red pepper, sliced avocado, if you like heat add a bit of chipotle powder or chili oil. Have fun and Season to Taste!

If you like a chunky soup, reserve a few of the potatoes, carrots, and onion and instead of pureeing chop them into 1/4" chunks and then fold them back into the rest of puree at the end.

Warning- Soup will be hot so be very careful when blending in the Vitamix or blender, start on a low speed and gradually increase speed.  
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