Here’s another one of my favorite recipes that makes all my Facebook friends drool! You have no idea how many “Potato Soup” recipes I tried before I finally figured out what I wanted and what I didn’t want. Frozen potatoes of any kind are a definite no-no in my book. I also want to chew my potatoes – I don’t want a mushy soup. So make sure you only cook your potatoes when you make this — don’t boil them and turn them into soft mashable potatoes.
I used to love getting Potato Soup when I would go out to eat, but now, to be honest, those chain restaurant Potato Soups ain’t got nothin’ on MY soup!
Enjoy and let me know what you think!
Loaded Potato Soup
- Stock Pot
- 3 Pounds Potatoes, cubed
- 12 Ounces Bacon, cooked and crumbled
- 6 Tablespoons Butter
- 2 Cups White Onions, chopped
- ½ Cup Flour
- 32 Ounces Chicken Broth
- 4 Cups Milk (I use 1%)
- 2 Cups Finely Shredded Mild Cheddar Cheese
- 1 Cup Sour Cream
- Add butter and onions to stockpot and cook until butter melts.
- Sprinkle flour over the onions and butter and cook for 1-2 minutes.
- Add potatoes, chicken broth and milk.
- Stir together and cook on medium heat until mixture starts to simmer.
- Put lid on pot and cook on low for about 15-20 minutes, or until potatoes are cooked.
- Stir in sour cream and cheese and cook just until all is melted.
- Serve! Add salt and pepper to taste. Garnish with crumbled bacon, more cheddar cheese and chives.