Loaded Baked Potato Soup
Directions
- 1Brown 1 lb of chopped bacon in a large pot over medium heat.
- 2Once the bacon is done, remove it and reserve 2 to 3 tablespoons of bacon grease in the pot.
- 3Add 2 tablespoons of butter to the pot.
- 4Add diced onions, 2 diced celery ribs, 1 cup of shredded carrots, and 5 to 6 minced garlic cloves to the pot.
- 5Cook the vegetables for 5 to 7 minutes.
- 6Sprinkle in 1/4 cup of flour.
- 7Cook the flour down for 3 to 4 minutes.
- 8Slowly stir in 4 cups of chicken broth.
- 9Add 2 cups of whole milk and 1 cup of heavy cream.
- 10Season with 1 tablespoon of an all-purpose blend seasoning.
- 11Add 3 pounds of Yukon Gold potatoes, chopped into bite-size pieces.
- 12Stir well, bring to a gentle boil, then put the lid on and reduce the heat to a simmer.
- 13Cook for 15 to 20 minutes, or until the potatoes are fork tender.
- 14Use a potato masher to mash up a few of the potatoes.
- 15Stir in 2 cups of freshly grated sharp cheddar cheese and most of the reserved bacon.
- 16Season with salt and pepper to taste.
- 17Let it simmer for about 20 minutes to thicken up.
Ingredients
- 1 lb bacon
- 2 tablespoons bacon grease
- 2 tablespoons butter
- diced onion
- 2 diced celery ribs
- 1 cup shredded carrots
- 5 minced garlic cloves
- 0.25 cup flour
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 1 tablespoon all-purpose blend seasoning
- 3 pounds Yukon Gold potatoes, chopped into bite-size pieces
- 2 cups freshly grated sharp cheddar cheese
- reserved bacon
- salt
- pepper
Equipment
large potwooden spoonslotted spoonpaper towelspotato masher
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