Loaded Baked Potato soup!
- 5 lb bag russet potatoes -diced
- Small bag baby carrots-chopped small
- 4 cloves garlic peeled and chopped
- 1 pack bacon of choice
- Pint Heavy cream
- 1/2 stick butter
- 1/2 block cream cheese room temp
- 1 block shredded sharp cheddar
- Two containers chicken stock (you will use 1 and a half of it)
- One medium yellow onion-diced
- Flour to make a roux
- Salt and pepper to taste
- Chopped chives (optional)
Check also: easy chicken casserole recipe
How to make Loaded Baked Potato soup :
This soup freezes well! This makes enough for probably 8 people (maybe more!).
Scrub and rinse 5 very large russet potatoes and Dice into small cubes set aside.
In large stock pot cook a pack of Aldi bacon (i cut it into small pieces with scissors)-make it extra crispy because it will go back into the soup and wilt some later
Once fully cooked and crispy strain out the bacon. Discard all but approximately 3 Tbsps grease (leave in pot)
Add 1/2 stick butter to pot with the bacon grease and bring to medium/high heat
Add chopped garlic, onion and carrots and cook down til somewhat soft. Add 1/4 cup flour and stir to make a roux
Add one full container chicken stock plus half of the other and whisk together.
Add potatoes and turn to medium heat. Cook approximately 20 min til they are fork tender, stirring so potatoes don’t stick.
Add pint of heavy cream and stir to incorporate.
Add shredded cheddar cheese and cubed room temp cream cheese. Stir while simmering.
Take a potato masher while soup is cooking and mash about half the potatoes in the pot leaving some chunks.
Serve Loaded Baked Potato soup with a little sour cream on top!