Tuesday, April 17, 2012

Loaded Baked Potato Soup

Serves: 6

1 lb. bacon, roughly chopped
1 medium onion, diced
1 carrot, peeled and diced
3/4 c. celery, diced
4 large potatoes, peeled and diced
4 medium red potatoes, diced
1/4 c. flour
2 c. chicken broth
Generous salt & pepper, to taste
4 c. whipping cream *(See tips if you have dairy allergies)
Optional garnishes: chopped chives, bacon bits, sour cream, shredded cheddar cheese

In a large stockpot over medium heat, fry bacon until crisp. Remove bacon and drain on paper towels, reserving half for garnish. Drain grease leaving just enough in the pot to cover the bottom. 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 5-7 minutes. Add chicken broth 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.

Check my coupon resources page to save money when you make this recipe!

Tips: So I too have become a Pinterest fanatic and my "Recipes to Try" board is my largest board by far. I found this soup there and just had to put it into our family's menu right away. It did not disappoint. I actually used non-dairy creamer instead of whipping cream because I have dairy allergies in my family and it still came out great. Do be sure you have your favorite garnishes available when you serve this soup because it really brings it all together.

Recipe from Disney via Pinterest


holly said...

love this recipe of baked potatoes. great!

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