Tuesday, September 17, 2013

Loaded Potato Soup

 The air is getting cooler.  I started to swap out my summer clothes for sweaters and sweatshirts.  Football season started.  It is finally acceptable to make soup since it is not 90 degrees outside. 
 Soup is a comfort food for me.  Whether I'm sick or not, it just makes me feel better. 
Pretty soon the leaves will all be changing and the pumpkin recipes will be back in full swing!  But for now, it's time to enjoy this loaded potato soup that will warm your heart and soul.  With the potatoes, bacon, cheese, cream, and some extra veggies hidden in there - it is definitely filling enough for a meal and it makes enough to share with friends! 
Here's to comfy sweatshirts and heating the house by making soup on the stove.
Loaded Potato Soup 
Makes 10-12 servings

1 pound bacon, roughly chopped
1 medium yellow onion, diced
1 large carrot, peeled and diced
3/4 cup diced celery
8 medium red potatoes, diced
1/4 cup flour
2 cups chicken stock or broth
Salt and pepper, to taste
2 cups heavy whipping cream
1/2 cup water (for adjusting thickness)

Optional garnishes: chopped scallions, bacon bits, sour cream, shredded cheddar

In a 6- to 8-quart stockpot over medium heat, fry bacon until crisp. Dice potatoes and soak diced potatoes in cold water until ready to use to keep them from turning brown.

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 with salt and pepper to taste, and garnish with toppings.  Serve with bread.  

Recipe adapted from Six Sisters Stuff

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