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Quick Notes: I definitely got this Loaded Baked Potato Soup from someone’s blog somewhere a couple years back. I’ve made it several times with small alterations, but this is pretty close to someone’s original recipe. I would give credit, but I have no goddamn clue where I originally found this.
Ingredients
- 4-6 small to medium russet potatoes cut into bite-sized pieces
- 1 package cooked bacon pieces or 1 lb bacon, cooked.
- 1/2 onion, diced
- 4 stalks celery, chopped
- 4 c milk
- 2 c chicken stock
- 1 tsp salt
- 1 tsp pepper
- 1/2 butter
- 1/2 flour
- 1/2 c heavy whipping cream
- Shredded cheese
- Bacon Pieces
- Chopped Chives
Instructions
- Boil potatoes in water for 15 minutes, drain. Set aside.
- In a separate pan, saute onions and celery in about 2 tbsp olive oil until onions are clear. About five minutes, give or take.
- In a large pot, melt butter and stir in flour to make a roux.
- Slowly whisk in milk, stock, salt, and pepper. Heat, but DO NOT BOIL. If you do happen to boil this it goes from 0-60 and then into your burner real fast. Whisk consistently until creamy.
- Stir in potatoes, bacon, celery, onions and heavy whipping cream. Cook on medium heat for about 5 minutes. Turn off, allow to cool.
- Garnish with cheese, bacon, and green onions.
This soup would be the perfect first course before this Jalapeño Popper Stuffed Chicken!
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