loaded baked potato soup
(1 RATING)
Soak diced potatoes in cold water until ready to use to keep them from turning brown. To make bacon easier to chop, lightly freeze.
No Image
prep time
1 Hr
cook time
1 Hr
method
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yield
Ingredients
- 1 pound bacon, roughly chopped
- 1 medium yellow onions, diced
- 1 large carrot peeled and diced
- 3/4 cup diced celery
- 4 large russet potatoes, diced
- 1/4 cup flour
- 2 cups chicken stock
- - course salt to taste
- 4 cups heavy whipping cream
- optional - garnishs , chopped chives, bacon bits, sour cream, cheddar and monterery jack cheese.
How To Make loaded baked potato soup
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Step 1In a 6-8 quart stockpot over medium heat, fry bacon until crisp.
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Step 2Remove bacon and drain on paper towels, reserving half for garnish. In bacon fat , cook onions, carrots and celery until the onion s are translucent. Add Potatoes and cook for 4 minutes, stirring occasionally.
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Step 3Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 min. Add chicken stock and half of the bacon. Season with salt and pepper.
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Step 4Over medium to high heat , bring the soup to a simmer and cook for 25 min. or until the potatoes are soft. mash some of the potatoes for thicker, creamier texture. Add whipping cream and simmer for 5 min.
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Step 5Adjust thickness by adding water or stock. Soup should have a creamy consistency.
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Step 6Season to taste, and garnish with toppings.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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