The {Ultimate} Loaded Potato Soup
I have heard my whole life how much more terrible Springtime colds were and how long they lasted, but I never really understood that until the past couple of weeks. My normally VERY healthy family that hardly ever gets sick has been passing around a HORRIBLE Springtime cold. We ended up missing out on a weekend with extended family that we have had planned for months! My loaded potato soup was the only thing my hubby and kids wanted when their sickness was at its worst and they had no appetite. (Me on the other hand, I don’t ever lose my appetite when I am sick… not even when I have a stomach virus… I think I have a problem….) Thank God, all the sickness has left our household! We have such a fun weekend planned and couldn’t bear to have to cancel again! Make this soup next time a loved one is sick… or just make it because it is absolutely delicious! <3
The {Ultimate} Loaded Potato Soup
Ingredients
4 bacon slices, chopped raw
3 stalks celery, finely diced
3 carrots, peeled and finely diced
1 large onion, diced
3 lbs of your favorite potatoes, peeled and diced
3 TBSP unsalted butter
3 TBSP all purpose flour
4 cups chicken broth (divided)
2 cubes chicken bouillon
1/2 tsp Tony Chachere’s creole seasoning
1 tsp salt
1/2 tsp black pepper
4 cups whole milk
1/2 cup heavy cream
For garnish: freshly shredded sharp cheddar cheese, green onion, bacon pieces, parsley
Directions
Add chopped bacon to a large pot. (I like to use my dutch oven) Cook bacon over medium heat until crispy and remove from pan, leaving the bacon grease. Add the carrots and celery to the pot. Stirring occasionally for 5 minutes. Next add the onion to the veggie mixture, stirring occasionally for 5 more minutes. Now add the diced potatoes, and continue cooking and stirring occasionally for 10 more minutes. In a separate small pot, make a roux by melting 3 TBSP of butter and whisking in 3 TBSP of flour until lumps are gone. Whisk in 1 cup of the chicken broth, stirring until completely smooth.
Add the contents of the small pot into the large soup pot full of the potato/veggie mixture. Add in the rest of the chicken broth, chicken bouillon cubes, salt, pepper and creole seasoning and stir. Reduce to a simmer, cooking for at least 1 hour, stirring occasionally. Next add in the milk and cream. At this point, we like to use our immersion blender to get the soup mostly smooth with just a little bit of chunks for texture. Before we had the immersion blender, we would put half the soup in a blender until smooth then return it to the soup pot. Either way works and gives the soup a nice thickness. Taste for seasoning and add toppings of your choice! Enjoy!
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