My stepmother and I had a very strained relationship when my father and her first got together. Due to some unusual circumstances, I wasn’t very fond of her no matter how hard she tried. And she did try. I was at the height of my teenage years when she and my father got together and it was just horrible timing all around. One thing I always remember is that she seemed to go out of her way to always make sure there was something homemade available when we were together. While I may not have appreciated it until later in life, it is something that I always remember.
One of the best recipes that I think she makes is a Loaded Baked Potato Soup. I was hesitant to try it at first, but I easily fell in love with it once I had it. It’s Amazing! The absolute perfect comfort food that you could ask for on a chilly fall or cold winter day or just because you need some comfort food for whatever reason.
I decided to ask her for the recipe because I needed it more often than we are together now and while she didn’t have an exact recipe, it got me pretty close.
What’s even better is that both of my girls loved this. The toddler ate it up and the baby ate an entire bowl. I admit I was a bit shocked. As if it couldn’t get any better, this recipe comes together in just about 30 minutes, so your satisfaction of getting a healthy and warm meal on the table is accomplished.
Skibbles loved getting into the kitchen and making this one with me. She thought it was so funny to drop the potatoes into the pot and she may have stole a few pieces of bacon while we were cooking together. She also thought the masher was a hilarious tool. We had so much fun together on this one!
- 2.5 lb russet potatoes peeled and cubed
- 5 cups milk
- 1/2 cup flour
- 3 cups chicken broth
- 1/4 tsp salt
- 1/2 tsp pepper
- 12 pcs bacon cooked crispy and crumbled
- 1 cup cheddar cheese
- 1 cup plain Greek yogurt
- Optional toppings: additional crumbled bacon cheddar cheese, or yogurt, green onions, more salt and pepper.
It a large pot, melt butter over medium low.
Whisk in flour, stirring constantly.
Slowly pour in broth and milk, stirring constantly until there are no lumps.
Add potatoes, salt, and peppers.
Cook 10 minutes.
Mash the potatoes into the milk mixture until no large cubed remain (there will be smaller pieces)
Add bacon and cheese and stir together.
Cook an additional 15 minutes.
Mix in yogurt.
Add more salt and pepper to taste. If needed, add more milk or chicken broth to get to desired consistency.
Serve with additional toppings.
I am hosting Mini Chef Mondays along with 11 fabulous bloggers! Read how Mini Chef Mondays started and how to link up!
Be sure to check out each of their Mini Chef posts as well. We would love it if you would share your Mini Chef posts with us each week, too! Follow along socially and join in on the fun by using our hashtag #MiniChefMondays to share creations your mini chef created in the kitchen. Additionally, if you have a kid-friendly recipe that kids can easily recreate, link up! Don’t have a blog? Share the URL of your instagram photo in our linky below.
- Best Oatmeal Recipe for Kids // Courtney’s Sweets
- Nutella Banana Bread // Momma Lew
- Parmesan Crusted Chicken Tenders // Baby Loving Mama
- Loaded Baked Potato Soup // We’re Parents
- Super Soft Double Chocolate Chip Cookies // Frugal Novice
- Homemade Silly Putty Recipe // Eating Richly Even When You’re Broke
- Chocolate Covered Irish Potatoes // Giggles, Gobbles and Gulps
- Taco Buddies // Step Stool Chef
- Blueberry and Goat Cheese Scones // Vegging at the Shore
- Baked Broccoli Bites // Mom’s Messy Miracles
- Loaded Oatmeal Cookies // O’Boy! Organic
- Kids Kitchen Safety Tips with Carter // Can’t Google Everything