Loaded Potato Soup
January is National Soup Month, which seems like the most appropriate month to me. With the cold snow all around, I want soup every night. To celebrate, I decided to share on of my families favorites.
The first time I had this soup, I was at my aunt house. We had just picked apples off her tree and walked inside to an incredible smell of bacon and potatoes. It was incredible and I had to get the recipe. This soup is pure comfort on cold nights, and my husband begs for it every winter.
I love this soup for it’s flavor, smells, and leftover-ability. It freezes perfectly and reheats well with a little added milk. We have even made it gluten free before for our friends with Celiacs. To make it gluten free, omit the flour and milk and add in extra potatoes and cream. Mash some of the potatoes to thicken the soup.
In the past I have tried to tweak the recipe to make it healthier, but it just needs that bacon grease flavor. So pull out the small bowls, and enjoy this hearty, delicious soup.
Loaded Potato Soup
- 1 package (12 oz) bacon
- 1 large onion, chopped
- 4 cups chicken broth
- 4 lbs baking potatoes
- 1/4 cup butter
- 3/8 cup flour
- 4 cups milk
- 2 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 8 oz sour cream
- 2 1/2 cups sharp cheddar cheese (shredded)
In a cast iron skillet, cook bacon over medium heat until well done. You want it crisp for chopping. Place cooked pieces on a plate with paper towels, layer with more paper towels and bacon as needed and press grease out. Crumble bacon ( I prefer to do this in a food processor) set aside. Reserve 1/4 cup bacon grease in skillet, add onions, and cook until transparent.
Meanwhile wash, peel, and chop potatoes. You are going to want to chop these small so they cook quicker. In a 6 quart Dutch oven, mix onions, broth, and potatoes. Bring to a boil, reduce heat, and cover. Cook about 20-30 minutes until potatoes are very tender.
In the skillet melt butter over low heat. Stir in flour to make a paste and cook 1 minute. Gradually stir in 2 cups of milk, salt, pepper, and garlic. Cook over medium heat, stirring constantly until thickened and bubbly.
Add to the potatoes, and stir until soup thickens. Add remaining milk to desired consistency. Stir in sour cream, half of the bacon, and 2 cups of cheese. Cook until cheese is melted. Top bowls with remaining bacon and cheese. Green onions are also nice if available. Enjoy!