Loaded Baked Potato Soup Recipe Is a Bowl Full of Pure Goodness
by Mary Fischer
I'm guessing it has something to do with the arrival of fall, but there's nothing I love more right now than a bowl of hot, savory, satisfying soup. But sometimes soup isn't quite sufficient enough to make up a whole meal, which is why I'm absolutely head-over-heels for this hearty Loaded Baked Potato Soup recipefrom the Disney Parks blog.
OMG. If I had to name my top five favorite foods (like what I'd want to eat for my last meal), a fat baked potato with all the fixings would definitely make my list.
Topped with green onions, cheese, bacon bits, sour cream -- the works -- this soup is simply a dream come true.
Loaded Baked Potato Soup
1 pound bacon, roughly chopped
1 medium yellow onion, diced
1 large carrot, peeled and diced
3/4 cup diced celery
4 large Russet potatoes, peeled and diced
4 medium red potatoes, diced
1/4 cup flour
2 cups chicken or vegetable stock
Coarse salt, freshly ground pepper, to taste
4 cups heavy whipping cream
Optional garnishes: chopped chives, bacon bits, sour cream, shredded cheddar and Monterey Jack cheese
In a 6- to 8-quart stockpot over medium heat, fry bacon until crisp.
Remove bacon and drain on paper towels, reserving half for garnish. In bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally.
Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes. Add chicken stock and half of the bacon. Season with salt and pepper.
Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add whipping cream and simmer for 5 minutes.
Adjust thickness by adding water or stock. Soup should have a creamy consistency.
Season to taste, and garnish with toppings.
Image via porcupiny/Flickr