How is everyone doing today? All turkey-ed out? I know I am! I had a great Thanksgiving, filled with food, friends, family and football! Everything that Thanksgiving should be. It is also great when your team wins-lets go Skins!
We spent the rest of the weekend relaxing, sitting by the firepit, listening to Christmas music and decorating both the inside and outside of the house. I didn’t do much shopping (Black Friday, or Cyber Monday). All in all, it was a great weekend, and I am thankful!
This morning, I woke up to rainy, dreary weather with the threat of snow! It won’t be much, if any at all, but just the thought of cold, snowy weather makes me crave soup.
That is right; it is soup weather once again!
Nothing is better than a warm, comforting bowl of soup when there is a chill in the air. This Loaded Potato Soup is no exception. Creamy (without any cream!) and rich (but somehow still sorta light!) potato soup covered with cheese, green onions, and bacon. I don’t want to be cliché, but really? What isn’t better with bacon?
Keep this recipe in your back pocket. It is a true winner for a chilly day!
Loaded Baked Potato Soup
makes 8 servings
- 4 strips bacon
- 2 lbs potatoes, chopped into 1/2 inch pieces
- 1/2 medium onion, chopped
- 1 tsp salt
- 1/2 tsp pepper
- 5 Tbsp all purpose flour
- 4 cups chicken stock (or vegetable stock)
- 4 cups non-fat milk
- Additional salt and pepper to taste
- Shredded cheese, green onions, and sour cream for topping
- Heat a large stock pot over medium heat. Slice bacon strips into 1/4 inch pieces. Add bacon to the stock pot, and cook until pieces are crispy, about 5-7 minutes.
- Meanwhile, put potatoes in a microwave safe bowl covered with a damp paper towel. Microwave potatoes for 4 minutes, stirring half way through cooking.
- When bacon is crispy, remove pieces to a paper towel lined plate. Pour out bacon grease, reserving about 1 Tbsp in the pot.
- Add the microwaved potatoes to the pot, and continue to cook them in the bacon grease. After 5 minutes, add the onions, salt and pepper and continue to cook for an additional for 5-10 minutes.
- Sprinkle the potatoes with the flour, stirring to coat all the potatoes. Cook for 1-2 minutes.
- Slowly and gradually add the chicken stock to the pot, stirring constantly to avoid creating any lumps.
- After the chicken stock is fully incorporated, slowly add the milk and stir to combine.
- Simmer the soup for 15 minutes, until potatoes are very tender.
- Use a potato masher to break up some of the pieces of potato. Mash until you achieve you desired consistency (I like it pretty chunky, but you can even use an immersion blender for a completely smooth soup.)
- Season with additional salt and pepper to taste.
- Serve and top with reserved bacon pieces, shredded cheese, green onions and sour cream.