Tuesday, April 2, 2013

Loaded Baked Potato Soup

My family loves soup especially on chili days and let's face it this winter has been full of chili days! My daughter is always asking me to try new soup recipes because in her mind soup is a food group all in itself! This soup hands down was our favorite! We tried a healthier version which I will post after this one but this one was perfect. It was like a warm hug. All we needed was a blanket and a warm fire! I hope you love it as much as we do!! 

Loaded Baked Potato Soup


1 lb. bacon cut up into pieces (if you like the topping to be crisp cook those separately until crisp)
1 large shallot diced (a small onion will work)
1/2 cup all purpose flour
3 14.5 oz. cans of chicken broth
5 potatoes baked, skinned and cubed
1 tsp. dried parsley flakes
1 tsp. salt
1/2 tsp. pepper
2 cups half and half
4 oz. grated cheddar cheese (more for topping if desired)
1 cup sour cream (more for topping if desired)
chopped green onion if desired

In a dutch oven cook bacon until desired doneness, reserve drippings.
Cook shallot in bacon drippings until tender, stir in flour and cook for 1 minute, stirring constantly.
Gradually add chicken broth and cook and stir until thickened and bubbly. Add cubed potatoes, parsley, salt, pepper, half and half and half of the bacon. Cook for 10 minutes. Stir in cheese and sour cream, stirring until cheese melts. Serve immediately. Top with bacon, cheese, green onion and sour cream if desired. For me I love topping it with cheese and bacon! 



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