I love soup, especially on a cold day, but we haven’t had many cold days here lately. Please don’t take that as a complaint because I’m not complaining in the least bit. I make this soup once or twice a year and everyone always loves it. This recipe could probably be adapted to a crockpot but I have not attempted that yet. I will update the post if do though.
Loaded Potato Soup
- 1 pound bacon, chopped
- 1 onion, diced
- 1 large carrot, peeled and diced
- 3/4 cup diced celery
- 8 -10 medium to large potatoes, diced
- 1/4 cup flour
- 2 c. chicken broth
- 4 cups heavy whipping cream
- Salt and pepper, to taste
- Optional toppings: chopped chives, bacon bits, sour cream, shredded cheeses
Fry the bacon in a large pot. Drain bacon on a plate lined with paper towels and set to the side.
Cook onions, carrots, and celery in the bacon grease until the onions are translucent.
Add the potatoes and cook for 4-5 minutes, stirring occasionally.
Reduce heat to low and whisk in flour, stir constantly until the flour is cooked, about 5 to 7 minutes.
Add broth and half of the bacon.
Increase the heat to medium high and bring to a simmer.
Cook for 25 to 30 minutes or until the potatoes are soft.
Add whipping cream and simmer for 5 minutes.
Add water, broth, or milk to get it to the consistency you desire.
Season to taste, and add your favorite toppings.
I like to serve it with oyster crackers.