I won’t lie to you! This soup is not for dieters! However, it is a full meal in itself, and oh so good! I just felt I had to share. I found a basic potato soup recipe online and then decided to do my own thing with it. For me, it is definitely a winner.
Loaded Baked Potato Soup
4 baking potatoes
12 slices bacon
1 Cup Shredded Carrots
1 Cup Chopped Celery
1/2 cup chopped green onions (I included the bulb of the green onion)
2/3 cup butter
2/3 cup all-purpose flour
6 cups milk
3/4 teaspoon salt
1/2 teaspoon ground black pepper
5 ounces shredded Cheddar cheese
1 Container sour cream (8 ounces)
- Bake potatoes approximately 1 hour in a 400 degree F oven. Let cool, remove them from the skin, chop into bite size pieces. (use skins for an appetizer at another meal or discard)
- Fry bacon, crumble and set aside.
- With a very small amount of bacon fat, sauté the carrots, celery and green onion. (I added a little salt and pepper to this step, but not necessary.) Set Aside.
- Melt the butter in a large skillet over medium-low heat. Stir in the flour to make a roux. Cook about 1 minute, stirring constantly. Gradually pour in the milk while stirring until all the milk has been added. Bring heat to medium and keep stirring until the soup mixture starts to thicken.
- Add the Cheese, salt and pepper. Stir until cheese is melted into the sauce.
- Add the potatoes and veggies. Stir well and continue to heat for about 15 minutes, allowing the flavors to blend.
- Mix in the sour cream until well blended with the soup.
- Add the bacon. (adding the bacon at the end gives it a crisp bite. If you would rather not have it crispy, add it with the potatoes and veggies.
Serve immediately with additional cheese, onions or sour cream if desired.
p.s. This soup is even better as leftovers he next day!
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