Loaded Potato Soup Recipe Rich And Flavorful Southern Plate Food

LOADED POTATO SOUP

Steps:

• Set a large Dutch oven over medium-high heat. Add the bacon and cook until crispy, 6 to 8 minutes; remove to a plate. When cool, crumble and set aside for garnish.
• Add the onions and garlic to the pot, and cook in the rendered bacon grease until softened, 4 to 5 minutes. Add the flour and some salt and pepper, and stir until combined. Cook for 3 minutes, so the raw flour taste cooks out. Add the chicken broth and heavy cream, whisking to remove any flour lumps. Add the potatoes and cook over medium heat until tender, about 10 minutes.
• With a potato masher, break up the cooked potatoes¿this will yield a thick and chunky consistency. Whisk in sour cream and then the shredded cheddar; let it melt through.
• Serve garnished with crispy crumbled bacon and sliced scallions.

LOADED POTATO SOUP

Steps:

• Layer sliced potatoes in a lightly greased 6 quart slow cooker; top with chopped onions.
• Stir together chicken broth, salt, and pepper; pour over potatoes and onion. Broth will not completely cover potatoes and onion. Cover and cook on HIGH 3-5 hours or until potatoes are tender.
• Mash mixture with a potato masher; stir in half and half. Cover and cook on HIGH 20 more minutes or until mixture is thoroughly heated.
• Ladle into bowls, and serve with toppings of shredded Cheddar, crumbled bacon, green onion slices.

LOADED POTATO SOUP!!

Steps:

• Cook bacon in oven at 350 until crisp set aside (keep drippings).
• Boil potatoes and onions in chicken stock until tender.
• In a separate pan put bacon grease and butter mix with flour to form a roux.
• When roux is cooked to remove flour taste add milk slowly and stir to thicken.
• While thickening the milk mash half of the potatoes add bacon crumbles and continue to cook on low heat.
• When milk mixture is thickened add to potatoes and stir to incorporate.
• Season to taste add about 3 dollops of sour cream and a handful of cheddar cheese.
• Top with green onions, sour cream and bacon.

LOADED POTATO SOUP

Steps:

• Place potatoes and onion in water until covered and boil until potatoes are tender. Drain and set aside. Melt butter in Large pot over medium heat. Whisk in flour until smooth, then gradually stir in milk. Bring to a boil, and simmer for about 5 minutes until slightly thickened. Add potatoes and onions that you set aside. Stir in sour cream and cheddar cheese. Season with salt and pepper. Once your cheese and sour cream has melted remove from heat and serve.

LOADED POTATO SOUP

Steps:

• 1. Boil potatoes until tender but still firm, drain, and set aside.
• 2. While potatoes boil, heat stock pot or dutch oven over medium heat, add diced bacon, and cook until bacon is nearly crisp.
• 3. Add onion and cook until translucent (or lightly browned, if using dried onions). Remove bacon and onion to a small dish.
• 4. Add butter to bacon drippings in pan. (If you're feeling virtuous you can clean the bacon drippings out of the pan and just use the butter, but it really does add something wonderful to the flavor if you leave it in.) When butter is melted, gradually whisk in flour and a bit of the milk to form a roux. Cook while whisking constantly until lightly browned and free of lumps,.
• 5. Add remaining milk, water, chicken bouillion, and garlic salt. Cook over medium heat for 15-20 minutes, or until slightly thickened.
• 6. Add cooked potatoes to broth.Cook additional 15-20 minutes.
• 7. Remove from heat and cool slightly. Mix in sour cream, bacon, and cheddar cheese. (If you add the dairy while the soup is too hot, it will curdle.) Season with salt and pepper, to taste.
• 8. Serve immediately or transfer to crock pot on warm to serve later in the day. I serve it with additional cheese, bacon bits, and scallions for garnish.