So, I usually make potato soup in the slow cooker, but I didn’t really think far enough ahead of time to get it going. So, I decided to try a stove top version instead. I looked up a few recipes, and came up with a mix between my normal recipe and some others I found.
Loaded Baked Potato Soup
What you need:
1/2 pound bacon
1/2 onion, finely diced (I used a red onion)
2 cloves garlic, minced
1/3 cup flour
1 quart chicken broth
2 1/2 pounds potatoes, diced, peeled or unpeeled (I used a mix of red and white potatoes, and left the peels on)
1 8oz package cream cheese
2 cups shredded cheddar cheese
How to make it:
In a large stockpot, cook bacon until crispy. Remove from pot and crumble; set aside.
Keeping the bacon grease in the stockpot, add onions and minced garlic. If there is not enough bacon grease, melt 4 tablespoons of butter in the stockpot. Cook onions and garlic until caramelized. Stir in flour. Pour in chicken broth while stirring constantly to avoid any lumps. Add the potatoes, and bring to a boil. Reduce heat to a simmer and cook for 20 minutes, or until potatoes are tender. Use a potato masher or immersion blender to mas potatoes to desired consistency (I prefer my soup to be a little lumpy). Stir in bacon, cream cheese, and shredded cheddar cheese, and continue to cook until cheese is melted.
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