Friday, March 11, 2016

Loaded Baked Potato Soup

Every time we go out to a sandwich restaurant, I order Baked Potato Soup.  It is just so warm and comforting.  I always hesitate to make it at home because I know my children aren’t that into it, especially my middle child.  For some reason she has a serious aversion to mashed potatoes.  No joke, I made this soup and she devoured it and asked for more!  Maybe it was the bacon.  Ha!  I printed this recipe off the internet many years ago and there is no label on it so I am sorry I can’t give credit where credit is due.  If this is yours, please let me know so I can credit you!


-1 pound bacon, slightly chopped

-1 medium yellow onion, diced

-1 large carrot, peeled and diced (or a handful of baby carrots, diced)

-3/4 cup diced celery (3-4 large ribs)

-4 large Russet potatoes, peeled and diced

-4 medium red potatoes, diced

-1/4 cup flour

-2 to 4 cups chicken or vegetable stock

-salt and pepper to taste

-4 cups heavy whipping cream



1.  In a large pot over medium heat, fry bacon until crispy.

2.  Remove bacon and drain on paper towels, 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 occasionally.

3.  Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes.  Add chicken stock and half of the bacon.  Chicken stock should completely cover the potatoes in the pot.  Season with salt and pepper.

4.  Over medium high heat, bring the soup to a simmer and cook for 25 minutes until the potatoes are soft.  Mash some of the potatoes for thicker, creamier texture.  Add whipping cream and simmer for 5 minutes.

5.  Adjust thickness by adding water or stock.  Soup should have a creamy consistency.

6.  Seasons to taste; garnish with bacon. 



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