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Just in time for fall, y’all!

This recipe is one of our family favorites when cooler weather arrives. Sunday after church, we will gather to carve pumpkins and enjoy a delicious bowl ( or maybe two) of this hearty comfort food.

Loaded Cheesy Potato Soup

Ingredients

  • 6 slices Thin Bacon, Cut Into 1-inch Pieces (for garnish or cook more to add to the soup)
  • ¾ cup sliced green onion (garnish)
  • Sour cream (for garnish)
  • 1 whole Medium Onion, Diced
  • 3 whole Carrots, Scrubbed Clean and Diced
  • 3 stalks Celery, Diced
  • 1 chopped serrano or jalapeno pepper (optional. I like mine with a kick)
  • 6 whole Small Russet Potatoes, Peeled and Diced
  • 8 cups Low Sodium Chicken or Vegetable Broth
  • 3 Tablespoons All-purpose Flour
  • 1 cup Milk
  • 1/2 cup Heavy Cream
  • 2 ½ cups shredded cheddar cheese (more if desired for garnish)
  • 1/2 teaspoon Salt, More to Taste
  • Black Pepper to Taste
  • 1 Tablespoon of red pepper flake (optional. Again, like mine w/ a kick)
  • 1 teaspoon Minced Fresh Parsley
  • 1 cup Grated Cheese of Your Choice

Preparation

Add bacon pieces to a soup pot over medium heat and cook bacon until crisp and fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot.

Return the hot to medium-high heat and add the onions, carrots, pepper, and celery. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with salt, pepper.

Pour in the broth and bring it to a gentle boil. Cook for 10 minutes, or until the potatoes are starting to get tender. Whisk together the flour and the milk, then pour into the soup and allow the soup to cook for another 5 minutes. Add cheese, stirring until blended. You may also add half of the bacon pieces (optional), saving the rest for garnish.

Remove about half to 2/3 the soup and blend in batches in a blender/food processor until it reaches desired texture (**USE CAUTION WHEN BLENDING HOT SOUP; IF POSSIBLE, ALLOW THE SOUP TO COOL SOME BEFORE BLENDING**) Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasonings, adding more of what it needs. Stir in cream, then stir in parsley, reserving a little for garnish.

Serve in bowls garnished with parsley, green onion, grated cheese, and crisp bacon pieces.

Printable PDF Loaded Cheesy Potato Soup

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