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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Loaded Baked Potato Soup Recipe

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This recipe for Loaded Baked Potato Soup is from Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 slices bacon, cut into 1" pieces
1 whole medium onion
3 whole carrots - scrubbed clean and diced
3 stalks celery - diced
6 whole small russet potatoes, peeled and diced
8 c. low sodium chicken broth
3 tbsp. all-purpose flour
1 c. milk
1/2 c. heavy cream
salt/pepper to taste
1 tsp. minced fresh parsley
1 c. grated cheese of your choice
Directions:
Directions:
Add bacon pieces to a soup pot over medium heat and cook bacon until crisp and fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot.
Return the pot to medium-high heat and add the onions, carrots, and celery. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with salt, pepper.
Pour in the broth and bring it to a gentle boil. Cook for 10 minutes, or until the potatoes are starting to get tender. Whisk together the flour and the milk, then pour into the soup and allow the soup to cook for another 5 minutes.
Remove half the soup and blend in batches in a blender/food process until completely smooth.
Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasonings, adding more of what it needs. Stir in cream, then stir in parsley, reserving a little for garnish.
When serving garnished with parsley, grated cheese and crisp bacon pieces.
Personal Notes:
Personal Notes:
Ree Drummond's recipe but my kids love this one as well.

 

 

 

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