Loaded Potato Soup

I spent today with my sweet lil' Sammy. If I could bottle up his cuteness and sell it, I'd be a rich girl. It seems impossible for one little person be sooo enjoyable and cute. I wish kindergarten would never come. Every day I press my thumb on time's giant pause button until it hurts. Now it's March. One month closer to school for my baby.

Ok ok, enough of that. Onto delicious topics. I have been excited to make potato soup for a while now, but I had noooooo idea just how delicious it would be. OH MY GOODNESS. I'd venture to say this is my new favorite homemade soup. I ate it for four to five consective meals.

Cook 8 strips of bacon in a skillet over medium heat until crispy. Remove the bacon, chop it up and set it aside. Drain MOST of the grease from the pan. Leave a little bit in there. Then throw some onion, garlic, salt and pepper into the skillet.

Stir that around for 4 minutes or so. Add it to a Dutch oven or heavy saucepan, along with chicken stock and peeled, cubed potatoes (approximately 6 medium Russet).

Bring to a boil and reduce to a simmer. Simmer for 10 minutes, or until potatoes are soft.

In the meantime, using the same delicious, greasy skillet, melt butter over medium heat. Add flour.

Whisk until mixture is smooth and thick.

Add milk.

Continue to whisk for another 4 minutes or so, or until mixture is thick. Add the milk mixture to the Dutch oven.

Using an immersion blender or potato masher, reduce the chunkiness of the soup by as much as you'd like. This step is completely optional, as some prefer a chunkier soup. I used a potato masher to get rid of the big chunks.

Add bacon, ham and cheese.

Stir until cheese is melted and soup is warmed through.

Serve warm and top with green onions, sour cream and extra bacon, ham and cheese. All optional, of course.

This one is a keeper! ENJOY!

Loaded Potato Soup

It's a loaded baked potato in a soup bowl! SO delicious and filling.

Contributed by Megan Porta from pipandebby.com.

Published Mar 2, 2015

Serves: 8-10

Total time: 45 min

Loaded

Ingredients:

  • 8 slices bacon
  • 1 yellow onion, chopped
  • 2-3 cloves garlic, minced
  • Salt and pepper
  • 32-oz. container chicken stock
  • 6 medium Russet potatoes, peeled and cut into 1/2-inch cubes
  • 4 tablespoons butter
  • 1/4 cup flour
  • 2 cups milk
  • 1 cup chopped ham
  • 2 cups shredded cheddar cheese
  • sour cream, green onion slices and extra bacon/ham bits for topping (if desired)
Instructions:
  1. Cook the bacon until crispy in a skillet over medium heat. Remove, chop and set aside. Pour grease from skillet, but don't clean it out. Add the onion, garlic, salt and pepper to the skillet. Cook, stirring occasionally, until onions are soft and fragrant, approximately 3-4 minutes.
  2. Add the onion-garlic mixture, along with chicken stock and potato chunks, to a Dutch oven or heavy saucepan. Bring to a boil and reduce to simmering. Simmer for 10 minutes, or until potatoes are tender. Use an immersion blender or potato masher to reduce chunkiness (if desired).
  3. Melt butter over medium heat in the same skillet. Add flour and whisk until combined. Add milk and continue to whisk until mixture is thick, approximately 3-5 minutes.
  4. Add the milk mixture to the Dutch oven, along with chopped bacon, ham and cheese. Stir until cheese is melted and soup is warmed through. Serve warm and top with sour cream, extra cheese, bacon bits, ham or green onion slices, if desired.s of the weekend!