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Loaded baked potato soup
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Brief Description
Perfect for a cool fall night!
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Main Ingredient
Potatoes
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Category: Soups
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Cuisine: American
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Prep Time: 30 min(s)
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Cook Time: 60 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Soak potatoes in cold water once diced to stop from turning brown. To chop bacon more easily, freeze for a few minutes first.
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Posted By: Kaysue4
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Posted On: Feb 26, 2017
Number of Servings:
Ingredients:
- 1 pounds - bacon roughly chopped
- 1 whole - onion diced
- 1 whole - carrot peeled and diced
- 3/4 cups - celery diced
- 4 whole - russet potatoes peeled and diced
- 4 whole - red potatoes peeled and diced
- 1/4 cups - flour
- 2 cups - chicken stock
- 1 pinchs - salt
- 1 pinchs - black pepper
- 4 cups - heavy whipping cream
Directions:
1. In a 6- to 8-quart stockpot over medium heat, fry bacon until crisp. Remove bacon and drain on paper towels, reserving half for garnish.
2. In bacon fat, cook onions, carrots, and celery until the onions are translucent.
3. Add potatoes and cook for 4 minutes, stirring occasionally.
4. 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.
5. Add chicken stock and half of the bacon. Season with salt and pepper.
6. 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 thicker, creamier texture.
7. Add whipping cream and simmer for 5 minutes.
8. Adjust thickness by adding water or stock. Soup should have a creamy consistency.
9. Season to taste, and garnish with optional toppings such as grated cheddar cheese, sour cream, bacon and chopped green onions.
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