Soup for you! Here is a very flavorful loaded potato soup recipe that will warm your insides on a cool day…
Servings – about 4
Cook/Prep time – about an hour
- 2 pounds potatoes (gold, russet or red)
- 4 strips bacon
- 1 small onion
- 1 bunch green onions
- 2 cloves garlic
- 3 tbsp butter
- 1/2 cup cheddar cheese, shredded
- 1 tbsp bacon grease
- 3 cups chicken stock
- 1 pint half & half
- 1/2 cup sour cream
- 3 tbsp flour
Cook the 4 strips of bacon and reserve 1 tbsp bacon grease. Set bacon aside. Dice the potatoes. Add the 3 cups of chicken stock to a saucepan and add the potatoes. Boil the 10 minutes and remove from the heat. Peel and dice the onions and garlic. Add 1 tablespoon butter to saute pan. Add the onions and garlic and saute them until they are translucent. Add the onions to the potatoes. Using the same saute pan, add the other 2 tablespoons of butter and the bacon grease and simmer on low heat. Add the flour to make a roux and stir until smooth and bubbly. Turn the potatoes back on high and bring to a boil. Add the roux to the potato / chicken stock mixture and stir until thickened. Add the half and half and salt and pepper to taste and turn to low heat to simmer.
Chop the green onions. Crumble the bacon strips. Add half the cheddar cheese, green onions and crumbled bacon to the soup, reserving the rest for toppings. Add the sour cream and mix together to blend. Serve immediately or turn on low heat to keep warm and serve later. Top each serving with bacon, cheese and green onions. That’s it!
Suggested songs for your listening pleasure while preparing this soup…..
“Loaded” by ZZ Top from their 1996 album “Rhythmeen”
“Let’s Call the Whole Thing Off” A duet of this George Gershwhin tune with Louis Armstrong and Ella Fitzgerald from the 1957 album “Ella and Louis Again”
“Green Onions” by Booker T. & the M.G.’s from the album “Green Onions” released in September 1962.