It’s been freezing here in Alabama (crazy right?) so when this happens I’m all about warm food. Like coffee, and a big bowl of soup. And nothing beasts a heart loaded baked potato soup. Especially one that isn’t super heavy, but that is very filling!
Loaded Baked Potato Soup
2018-01-23 04:17:18
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Ingredients
- 1 pound bacon (chopped)
- 2 stalks celery (diced)
- 1 onion (chopped)
- 3 cloves garlic (minced)
- 8 potatoes (peeled and cubed)
- 4 cups chicken stock
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 1 cup heavy cream
- 1 teaspoon dried tarragon
- salt and pepper to taste
Instructions
- In a Dutch oven, cook the bacon over medium heat until done.
- Remove bacon from pan, and set aside.
- Drain off all but 1/4 cup of the bacon grease.
- Cook celery and onion in reserved bacon drippings until onion is translucent (about 5 minutes).
- Stir in garlic, and continue cooking for 1 to 2 minutes.
- Add cubed potatoes, and toss to coat.
- Sauté for 3 to 4 minutes.
- Return bacon to the pan, and add enough chicken stock to just cover the potatoes.
- Cover, and simmer until potatoes are tender.
- In a separate pan, melt butter over medium heat.
- Whisk in flour.
- Cook, stirring constantly, for 1 to 2 minutes.
- Whisk in the heavy cream and tarragon.
- Bring the cream mixture to a boil, and cook, stirring constantly, until thickened.
- Stir the cream mixture into the potato mixture.
- Adjust seasonings to taste.
Notes
- For a creamery and less chunk soup - puree about 1/2 the soup, and return to the pan and mixture together.
Simply Elliott https://simplyelliott.com/
