One of my favorite things about the fall is the warm comfort food that is now weather appropriate to make (I would make it in the summer if anyone in my family would eat it then).
A week or so ago (yes, it has taken me that long to get this post written), I made a loaded potato soup. It was so yummy, and fits perfectly into the comfort food category. While normally my family is not big soup eaters, everyone that the soup was pretty good except Ashton. He insisted that he didn't want to try it because he said he doesn't like soup. He is so stubborn ☺.
The first thing to this soup is to cook up some bacon. I used probably about 1/2 a pound of bacon in our soup, but you could use more or less depending on your families preference. I diced the bacon and then fried it until crisp in a stockpot. Then I sat it aside for later. Then put the diced onion into the bacon grease and fry it up until the onions are nice and tender.
Once the onions are ready, put the peeled and cubed potatoes into the stockpot along with the chicken stock. Bring the chicken stock to a boil and cook until the potatoes are nice and tender.
While the potatoes are being cooked, dice up the green onions, shred the cheese, and get the heavy cream measured out. It helps to have everything on hand and ready to go.
Once the potatoes are tender, scoop out a few and mush them up. Set aside.
In a small saucepan, melt the butter and add the flour to make a roux. Once it is ready, add the heavy cream and mix until it has thickened. Then add the heavy cream mixture and the mashed potatoes back into the stockpot with the stock and potatoes.
Add the cheese, bacon (leave a little out for garnish), green onions, salt, cayenne pepper and black pepper to the soup. Stir until combined and cook a few more minutes.
Then scoop into bowls, garnish with cheese, green onions, sour cream, bacon, or any other toppings of your choice and then ENJOY!
Loaded Potato Soup
adapted from The Stolen Moments Cooking Blog
1/2 lb. bacon, diced
1 onion, diced
5 large Russet potatoes, peeled and cubed
4 cups chicken stock
3 Tbsp. butter
3 Tbsp. flour
1 1/2 cup heavy cream (use milk if you want to cut calories)
3 green onions, sliced
3/4 cup shredded cheddar cheese, divided
1/2 tsp. black pepper
1 tsp. salt
1/2 tsp. cayenne pepper
sour cream for garnish, optional
In a large stock pot, cook diced bacon until crispy. Remove bacon from pot and set aside. Cook the diced onion in the bacon grease for about 5 minutes.
Add potatoes and chicken stock to the pot. Bring it to a boil, reduce heat to medium-high, and simmer for about 20 minutes or until the potatoes are tender. Once they are tender, remove a few scoops of potatoes and place them in a small bowl. Mash and set aside for later.
In a small sauce pan, melt butter. Stir in the flour and cook until the butter starts to get bubbly looking. Whisk in the heavy cream (or milk), bring to a boil, and then simmer until it is thickened. Slowly stir in to the stockpot. Bring to a boil, reduce heat to low, and simmer. Add the mashed potatoes back into the pot.
Add 1/2 cup shredded cheese, 3/4 of the bacon, and about half the green onions to the pot. Add the salt, pepper, and cayenne pepper to the pot. Stir to combine and then cook for about 5 more minutes.
Serve soup in bowls garnished with cheese, onions, sour cream, bacon, or any other fixings you enjoy.