Loaded Potato Soup
As the weather begins to get frosty, warm meals are a go to. Autumn is officially soup season in our house. A nice big bowl of homemade Loaded Potato Soup topped with grated cheese, crunchy chopped bacon and bright green onions tops the list as one of our favorite soups. 
  • CourseDinner, Lunch, Main Dish
  • CuisineAmerican
Servings Prep Time
4-6servings 10minutes
Cook Time
40minutes
Servings Prep Time
4-6servings 10minutes
Cook Time
40minutes
Ingredients
Instructions
  1. Heat a Dutch oven or large pot over medium heat and add the bacon.
  2. Once cooked, remove the bacon with a slotted spoon to a paper towel lined plate. Drain all but about 1 tablespoon of the bacon fat. Add the onions and celery and cook on low-medium until the onions are translucent, about 5-8 minutes. Add garlic and sauté 1 minute.
  3. Push the veggies to the side of the pot and add butter and flour to the opposite side. Whisk the butter and flour together until the butter is melted and the flour is incorporated, then whisk with the veggies.
  4. Turn the heat to medium-high and slowly add the chicken stock while whisking.
  5. Add the potatoes. Bring to a boil, then cover and simmer for 25 minutes.
  6. Stir in the milk and cream. Simmer for another 10 minutes.
  7. Turn off the stove and puree the soup in the pot with an immersion blender. If you don’t have an immersion blender, puree the soup in batches in a blender.
  8. Serve topped with grated cheddar cheese, bacon, sour cream and sliced green onions or chives.
Recipe Notes

Alternatively, instead of the whole milk and heavy cream you could use 1 1/2 cups of half and half.

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