loaded baked potato soup
(1 rating)
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Soak diced potatoes in cold water until ready to use to keep them from turning brown. To make bacon easier to chop, lightly freeze.
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(1 rating)
prep time
1 Hr
cook time
1 Hr
Ingredients For loaded baked potato soup
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1 lbbacon, roughly chopped
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1 mdyellow onions, diced
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1 lgcarrot peeled and diced
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3/4 cdiced celery
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4 lgrusset potatoes, diced
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1/4 cflour
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2 cchicken stock
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course salt to taste
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4 cheavy whipping cream
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optionalgarnishs , chopped chives, bacon bits, sour cream, cheddar and monterery jack cheese.
How To Make loaded baked potato soup
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1In a 6-8 quart stockpot over medium heat, fry bacon until crisp.
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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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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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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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5Adjust thickness by adding water or stock. Soup should have a creamy consistency.
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6Season to taste, and garnish with toppings.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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