Wednesday, October 9, 2013
The Ultimate Loaded Potato Soup
We are just loving this beautiful weather! This is one of our favorite fall recipes. The leftovers are great to pack in a thermos the next day for work or school and it freezes beautifully!
4 Slices of bacon, chopped raw
3 stalks celery, finely diced
3 carrots, peeled and finely diced
1 large onion, diced
3 lbs of your favorite potatoes, peeled and diced
3 TBSP unsalted butter
3 TBSP all purpose flour
4 cups chicken broth (divided)
2 cubes chicken bouillon
1/2 tsp Tony Chachere's creole seasoning
1 tsp salt
1/2 tsp black pepper
4 cups whole milk
1/2 cup heavy cream
For garnish: freshly shredded sharp cheddar cheese, green onion, bacon pieces, parsley
Add chopped bacon to a large pot. (I like to use my dutch oven) Cook bacon over medium heat until crispy and remove from pan, leaving the bacon grease. Add the carrots and celery to the pot. Stirring occasionally for 5 minutes. Next add the onion to the veggie mixture, stirring occasionally for 5 more minutes. Now add the diced potatoes, and continue cooking and stirring occasionally for 10 more minutes. In a separate small pot, make a roux by melting 3 TBSP of butter and whisking in 3 TBSP of flour until lumps are gone. Continue whisking in 1 cup of the chicken broth, stirring until completely smooth.
Add the contents of the small pot into the large soup pot full of the potato/veggie mixture. Add in the rest of the chicken broth, chicken bouillon cubes, salt, pepper and creole seasoning and stir. Reduce to a simmer, cooking for at least 30 more minutes or up to 1 hour, stirring occasionally. Next add in the milk and cream. At this point, we like to use our immersion blender to get the soup mostly smooth with just a little bit of chunks for texture. Before we had the immersion blender, we would put half the soup in a blender until smooth then return it to the soup pot. Either way works and gives the soup a nice thickness. Taste for seasoning and add toppings of your choice! Enjoy!