In A 6-8 Quart Stockpot Over Medium Heat, Fry Bacon Until Crisp. Remove Bacon & Drain On Paper Towels, Reserving Half For Garnish. In Bacon Fat, Cook Onions, Carrots, & Celery Until The Onions Are Translucent. Add Potatoes & Cook For 4 Minutes, Stirring Occasionally.
Whisk In Flour & Stir Constantly Over Low Heat Until The Flour Is Cooked & The Mixture Has Thickened Slightly, About 5-7 Minutes. Add Chicken Stock & Half Of The Bacon. Season With Salt & Pepper.
Over Medium-High Heat, Bring The Soup To A Simmer & Cook For 25 Minutes Or Until The Potatoes Are Soft. Mash Some Of The Potatoes For Thicker, Creamier Texture. Add Whipping Cream & Simmer For 5 Minutes.
Adjust Thickness By Adding Water Or Stock. Soup Should Have A Creamy Consistency. Season To Taste, & Garnish With Toppings.
Originally Submitted
7/13/2012
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