Loaded Potato Soup

It hasn’t really got cool enough yet for this soup in central Florida, in fact we were at a local waterpark over the weekend to celebrate my son’s birthday. We started off the day at Monkey Joe’s, a place filled with bounce houses. At the waterpark, he begged to go on a big slide, and we reluctantly took him on one. I came down the slide right after my husband and my son. I was even a little scared, and just new I would find my son crying at the bottom of the slide. To my surprise, he didn’t scream or cry, he was just got really quiet, and then said he was tired and wanted to go home and play with toys.

He hasn’t stopped talking about the big slide yet, and he wasn’t nearly as proud of himself as I was of him for trying out the new big scary slide. Despite the warm temperatures, I couldn’t resist having this classic comfort food. It is so rich and creamy, and is one of our family’s favorites.

This recipe was developed for Babble’s Family Kitchen.

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Loaded Potato Soup

Ingredients:

1/3 lb bacon, chopped
6 medium Idaho potatoes, diced
4 cups chicken stock
2 cups milk
1/4 cup all purpose flour
1/4 cup butter, or 1/2 stick
1 medium onion, diced
1 clove garlic, diced
1 cup sour cream
1/4 teaspoon white pepper
potato flakes (if needed for added thickening)

Toppings:
grated cheddar cheese
freshly chopped parsley
sliced spring onions

Directions:

1. Add bacon to a large soup pot and cook until it has rendered it’s fat. Remove and set aside. Then add onions and garlic to bacon fat. Cook until onions start to become translucent and then add butter. Let butter melt and then whisk in flour. Cook for 2 – 3 minutes. Add chicken stock and bring to a boil while scrapping the bottom of the pan. Add milk, potatoes and white pepper. Bring back to a boil and make sure to stir constantly to avoid lumps.

2. Cook over medium heat until potatoes are very tender, stirring from the bottom every few minutes. After potatoes are done, if your soup is too thick, add more stock or milk. If it is too thin, add potato flakes, a few tablespoons at a time, until you get your desired consistency. Wait about 2 minutes in between adding potato flakes to see what the consistency will be before adding more flakes.

3. When soup is done, remove from heat and stir in sour cream. Serve soup topped with crisp bacon, freshly grated cheddar cheese, freshly chopped parsley and chopped green onions.

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