Creamy Loaded Potato Soup

Creamy-Baked-Potato-Soup
Can you tell we like soup over here at Lou Lou Girls? If there’s one thing my dad taught me, it’s how to make soup. He is the expert and it’s one of my favorite foods,(especially in the colder months) because of the memories it brings back for me.
My husband considers soup to be an appetizer, so I have to make my soups really hearty to make him feel like he’s getting a meal for dinner. He said this soup hit the spot. My kids really love soup though, so even if the hubster doesn’t he’s outnumbered!
This potato soup is perfect comfort food and tastes even better the next day.
Creamy Loaded Potato Soup
5 red potatoes (diced)
2 carrots (peeled and diced)
1 onion (chopped)
3 celery stalks (chopped into bite-sized pieces)
5 cups water
5 strips of thick-cut bacon
1/2 c. butter (1 stick)
1/2 cup flour
1 cup milk
2 T. chicken base (my favorite is Better Than Bouillon)
Green onion, shredded cheese, and sour cream for garnish.
Directions: Cover and boil potatoes, celery, chicken base, and carrots in water for 15 minutes, or until veggies are fork tender. While your veggies and potatoes are boiling, chop bacon into bite-sized pieces and crisp them up in a separate sauce pan. When bacon is crisp, use a slotted spoon to remove from grease. LEAVE the bacon Grease in the sauce pan and add 1/2 stick of butter. Melt the butter, then whisk in flour and remove from the heat. Add your milk to your butter/ flour mixture slowly, whisking constantly to ensure there are no lumps. If your potatoes are soft, whisk your flour/butter/milk mixture to the pot of boiling veggies. It should thicken up quickly. You’re done!
Garnish your soup with green onion, bacon, shredded cheese and sour cream. It’s very yummy!
Jessica Smile

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