I don’t know about ya’ll, but I just LOVE creamy, hearty, soups. I especially love them in the winter, when it’s dreary and cold. That’s exactly what it’s been here in San Antonio for the past few days too. OK, so cold to me (and fellow southerners) is anything under 40–and it was 34 as I wrote this post. We even had some *gasp* freezing rain. Sorry to my readers further up North where it truly gets cold, but seriously, I needed this soup to warm up my body and soul.
You know what else I love? My new, shiny, dutch oven. My mom actually “bought” it for me for my birthday back in July, but I just now got around to ordering it. This is the very first time I’ve used it. I think I may just have a new favorite kitchen tool. I might seriously run away with it–somewhere warmer. Until summertime, then we can travel further North 😉
Back to the real reason I’m writing this post.
This loaded potato soup really hit the spot! The best part was, it was pretty simple to make. Ok, so it’s not exactly the “lightest” loaded potato soup recipe out there, but that is why the word “loaded” is in the title. You were warned.
By the way, I do not puree mine with an immersion blender, nor do I put it in the food processor. I just cut my potatoes really small–I like the soup to be chunkier anyway. If you like a really smooth loaded potato soup, you can use the immersion blender or food processor. Just a word to the wise about using a food processor though–do it in very small batches or you will have a huge mess on your hands! Speaking from experience, of course.
- 5 slices of bacon
- 4-5 medium potatoes, peeled and FINELY diced
- 1/2 medium onion, diced
- 2 cloves garlic, minced
- 2-3 stalks celery, diced
- 4 cups chicken or vegetable stock
- 1 cup milk
- 3 tbsp flour
- 3/4 cup cream
- 1/2 cup grated cheese (I used white cheddar)
- salt and pepper to taste
- Cajun seasoning to taste
- grated cheese, sourcream, chives for garnish
- Cook bacon and drain off most of the grease, reserving about a tbsp. Crumble and set aside.
- In large pot, add bacon grease, onion, garlic and celery. Cook on medium heat for 2-3 minutes.
- Add in potatoes and seasonings. Cook for 5-6 minutes more.
- Pour in broth and bring soup to a low boil. Cook for 10 minutes or until potatoes start to soften
- In a separate bowl, whisk together milk and flour. Pour into pot and cook for 5 minutes more.
- Stir in cream,1/2 cup grated cheese and bacon. Cook just until cheese is melted.
- Serve hot. Garnish with cheese, sour cream, chives and bacon.
- If you like your soup smooth rather than chunky, before adding the milk and flour, take out small portions of the soup and blend in a food processor, OR use an immersion blender to puree.
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