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  • Loaded Baked Potatoe Soup

    1 vote
    Loaded Baked Potatoe Soup
    Servings: 6
    by Larry Schneider
    19 recipes
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    Ingredients

    • 1 pound bacon, roughly chopped
    • 1 medium yellow onion, diced
    • 1 large carrot, peeled and diced
    • 3/4 cup diced celery
    • 4 large Russet Potatoes, peeled and diced
    • 4 medium red potatoes, diced
    • 1/4 cup of flour
    • 2 cups of chicken or vegetable stock
    • Coarse salt, freshly ground pepper, to taste
    • 4 cups of heavy whipping cream
    • Optional garnishes: chopped chives, bacon bits, sour cream, shredded cheddar and Monterey Jack cheese

    Directions

    1. 1. In a 6 to 8 quart stockpot over medium heat fry bacon until crisp.
    2. 2. Remove bacon and drain on paper towel, reserving half for garnish. In bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring ocassionally.
    3. 3. Whisk in flour and stir constantly over low heat until the flous is cooked and the mixture has thickened slightl, about 5 to 7 minutes. Add chicken stock and half of the bacon. Season with salt and pepper.
    4. 4. Over medium- high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft. Mash some of the potatoes for a thicker, creamier texture. Add whipping cream and simmer for 5 minutes.
    5. 5. Adjust thickness by adding water or stock. Soup should have a creamy consistency.
    6. 6. Season to taste, and garnish with toppings.

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