Nathan put in a request not too long ago for Loaded Potato Soup.You may remember a potato soup I tried out a while back that went OK.It wasn’t horrible, but it wasn’t spectacular either.And it definitely wasn’t “loaded.”It had some extra veggies, and it was a Crock Pot potato soup.Simple, tasteful and easy.So, when hubby requested loaded, I pulled out all the stops—this meant taking out the carrots, adding in some bacon and dumping in lots of cheese.I can appreciate that.I’m from the south.
When I found this recipe from Cooking During Stolen Moments, I knew I hit the jackpot!I threw this together Sunday night, and placed it in the fridge.Monday’s are crazy around the Atwood casa, so I knew a homemade pot of yummy soup re-heated would be perfect.
And perfect it was.The texture, taste and the wonderful chunks of bacon and cheese really made this a great potato soup.
I did a few ingredient switcharoos, but I kept true to the original recipe for the most part.
5 Large Russet Potatoes, cubed (skin on or off, however you prefer).**I didn’t have “large” potatoes, so I used about 8 small/med sized ones.We left the skins on.
6 slices of uncooked bacon, diced. (The original recipe calls for 1 lb. of bacon.Although the thought of this made my mouth water, I refrained and reduced the amount by a few slices.)
1 large onion, diced
3 c. chicken broth (I ended up using about 2 ½ cans of chicken broth to cover all of my potatoes—I think that’s probably about 5 cups or so)
1 ½ c. milk
3 TBSP flour
1 c. grated sharp cheddar (the original recipe called for ¾ c., but we just love cheese too much.We even added some extra on top before we gobbled it up!)
3 TBSP butter (it’s good for you—I promise)
1/2 tsp black pepper
First things first, dice up some bacon and put it in a large stock pot.Let it do its thing until it gets crispy.
Using a slotted spoon, remove bacon from stockpot and set aside to drain.Reserve 2 TBSP of bacon grease in stock pot.
Taste a few pieces of the bacon just to make sure they’re crispy enough.You can taste a few more just to make really really sure.And maybe just one more piece. . . but that’s the last time.For real.Maybe we should’ve cooked that whole pound after all?
Moving on . . .
Add your diced onion to the stockpot with the bacon drippings.Now we’re cookin’ with grease!Literally.
Let those cook until tender—about 3 minutes.Then, add your cubed potatoes and chicken broth.Bring this to a boil and then reduce the heat to medium and let simmer for 20 minutes or so—until the potatoes are tender.
Meanwhile, if that bacon has still got you wondering if it’s crispy enough, go ahead and have one last piece.Just for good measure.Since they’re diced pieces, all 8 of your taste tested pieces have now accumulated to 1 whole piece of bacon.Not bad, eh?
Once the potatoes are tender, use a slotted spoon to remove 2 heaping spoonfuls of the potatoes.Place in a bowl and mash with a fork.Set aside.
In a small saucepan, melt some butter.
Then add your flour.Stir together until thick.I believe this is what they call a “roux” in the cooking world—I just love that word!
Whisk milk into saucepan, and bring to boil.Then reduce to medium until the mixture is thickened.
Slowly pour your milk/roux concoction into your stockpot and stir.Bring to a boil and then reduce to medium heat.Now add your mashed potatoes and stir.
Now add my favorite part—bacon and cheese.Stir.Heat through and serve topped with fresh cheese and maybe a dollop of sour cream if you like or some chopped green onions.