auntiedoni posted: " I know it's not exactly soup-season, but I eat all kinds of soup year round.I was seeing a bunch of different versions of Loaded Potato Soup and I thought I'd give it a go. Auntie Doni's Loaded Potato Soup 3oz. Bacon, roughly chopped1/3 C"
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I know it's not exactly soup-season, but I eat all kinds of soup year round. I was seeing a bunch of different versions of Loaded Potato Soup and I thought I'd give it a go.
Auntie Doni's Loaded Potato Soup
3oz. Bacon, roughly chopped 1/3 C. White or Sweet Onions, chopped 32oz. Chicken Broth 1 lb. Russet Potatoes, peeled & cubed (about 2 medium sized `spuds) 2 1/2 Tbsp. Butter 2 1/2 Tbsp. All-Purpose Flour 1 C. Milk (whole Milk works best) 1/4 tsp. each Salt & Black Pepper 1/4 C. Sour Cream (full fat please) 2/3 C. Cheddar Cheese, shredded 3 Tbsp. Green Onions, chopped
Crisp the Bacon in a skillet; reserve 2 Tbsp. of the drippings and set the cooked Bacon aside. In the same skillet, sauté the White Onions over medium heat with the reserved Bacon fat, until just tender. Save the pan, you'll use it again.
In a Dutch Oven, mix in the cooked White Onions along with the Broth and Potatoes. Bring to a boil; reduce the heat to a simmer and cook until the Potatoes are fork tender, about 10 minutes. Scoop out most of the Potatoes and set aside.
In that skillet that you didn't wash out yet, melt the Butter over low heat; whisk in the Flour until smooth. Cook this for about a minute, stirring constantly. Now slowly add half of the Milk, again, whisking constantly. Once combined, add this roux to the Broth mixture, stirring constantly. Add the remaining Milk, as well the S&P. Cook over medium heat, yet again, stirring constantly, until your Soup is thickened and bubbling.
Here's the last step: *Stir in the reserved Bacon, Potatoes and the last three ingredients. Continue to cook, stirring occasionally, until everything is heated and the Cheese is melted.
*Optional: reserve half of the Bacon, some of the Cheese as well the Green Onions to top each bowl of Soup
** Cook's Note: This Soup will keep in the `fridge for 2-3 days, but can not be frozen. Add ins could be Chopped Clams, Corn, Sweet Bell Peppers, Pablano Peppers, Ham ... The sky's the limit!
This makes alot of Soup, more than I can finish before it goes south on me. So what do I always do? Share your food!
Remember, a recipe is simply someone else's idea, take it and make it your own.
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