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Loaded Baked Potato Soup Recipe

   
 

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     Loaded Baked Potato Soup

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
1 pound of bacon
1 medium onion yellow
1 carrot peeled and diced
3/4 cup diced celery
4 large Russett potatoes
4 medium red potatoes
1/4 cup flour
2 cups chicken stock
course salt and pepper to taste
 
4 cups heavy whipping cream

Instructions
In a 6 to 8 quart stockpot over medium heat, fry bacon until crisp. Remove bacon and drain on paper towels, reserving half for garnish. In bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally. Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes. Add chicken stock and half of the bacon. Season with salt and pepper. Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add whipping cream and simmer for 5 minutes. Adjust thickness by adding water or stock. Soup should have a creamy consistency. Season to taste, and garnish with toppings. Cooks’ notes Soak diced potatoes in cold water until ready to use to keep them from turning brown. To make bacon easier to chop, lightly freeze.


Originally Submitted
12/29/2012





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