Loaded Baked Potato Soup
Recipe type: Soup
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
Creamy, rich, filling and loaded with potato, cheese, and bacon, this soup is sure to please all those loaded baked potato lovers out there.
  • 1 pound bacon, roughly chopped
  • 1 medium yellow onion, diced
  • 1 large carrot, peeled and diced
  • 2-3 stalks diced celery
  • (the amount of onion, carrot and celery should be roughly equal - this is known as a mirepoix)
  • 4 large Russet potatoes, peeled and diced
  • 4 medium red potatoes, diced
  • ¼ cup flour
  • 2 cups chicken or vegetable stock
  • Coarse salt, freshly ground pepper, to taste
  • 4 cups heavy whipping cream (use half and half or gasp! whole milk if you wish)
  • Optional garnishes: chopped chives, chopped scallions, bacon bits, sour cream, shredded cheddar or Monterey Jack cheese
  1. In a 6- to 8-quart stockpot over medium heat, fry bacon until crisp.
  2. 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.
  3. 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. Add ¼ teaspoon of pepper at this point, but no salt. The bacon has lots of salt and may be enough, we will adjust later if necessary.
  4. Over medium-high heat, bring the soup to a simmer and cook for 25-30 minutes, stirring occasionally, or until the potatoes are soft. Mash some of the potatoes if you want a thicker, creamier texture. Add whipping cream and simmer for 5 minutes.
  5. Adjust thickness by adding water or stock. Soup should have a creamy consistency.
  6. Season to taste with salt and pepper
  7. Spoon into serving bowls and garnish with toppings.
Recipe by Cool Cat Hot Food at http://coolcathotfood.com/loaded-baked-potato-soup/