LOADED POTATO SOUP

This loaded potato soup recipe is thick and creamy and full of flavor.

Ingredients

  • 5 large Russet potatoes cut into cubes
  •  cup butter
  •  cup flour
  • 4 garlic cloves minced
  • 3 cups chicken stock
  • 4 cups milk
  • 2 large carrots diced
  • 3 celery stalks diced
  • 1 medium onion diced
  • 8 ounces cream cheese cut into cubes
  • 1 cup shredded cheddar cheese plus more for garnish
  • ½ lb Bacon cut into bit sized pieces I used a smoked cherrywood bacon
  • green onions
  • salt and pepper to taste

Instructions

  1. In a large pot on medium heat cook bacon until crispy, remove and drain on paper towels. Set aside for garnish
  2. In the same pot toss all but 1 tablespoon of bacon grease and add carrots, onions and celery and cook for 5 minutes or just until softened. Add butter and garlic and melt on low heat, add flour and cook for 1 minute whisking constantly to cook the flour just a bit. Stir in the chicken stock, milk and cream cheese and add the diced potatoes. Bring to a low simmer and cook 15-20 minutes or until potatoes are tender. Add in the cheddar cheese, add more salt for taste if needed.
  3. Serve in bowls and top with more cheese, bacon, green onions.

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