|Ready to serve!|
|Bacon has been rendered, onions, celery, carrots and potatoes thrown in. |
This soup is great eaten the same day and better the next day. I topped mine with cheddar cheese, bacon bits and green onion tonight. Mmmmmm This soup could also use a handful of corn kernels thrown in as well.
Loaded Potato Soup
from The Pioneer Woman
1/4 lb bacon, cut very small (for bacon bits)
1 onion, diced
3 carrots, diced
3 stalks celery, diced
6 small russet potatoes, peeled and diced
6-8 cups chicken or vegetable broth
3 Tbsp all-purpose flour
1 c milk
1/2 c cream (I used 'arf 'n 'arf, aka 10%, aka half and half, aka cereal cream, depending on where you live)
1/2 tsp salt
pepper to taste
grated cheese of your choice
- crisp bacon in a soup pot, remove bacon and set aside. Pour off most of the grease but not all.
- return pot to medium-high and add onions, carrots and celery. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with salt and pepper.
- pour in the broth and bring it to a gentle boil. Cook for 10 minutes, or until the potatoes are starting to get tender.
- whisk together the flour and the milk, then pour into the soup and allow the soup to cook for another 5 minutes.
- remove 1/2 to 2/3 the soup and blend in a blender/food process until completely smooth. Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasonings, adding more of what it needs. Stir in cream.
- serve in bowls garnished with green onion, grated cheese, crisp bacon pieces and sour cream.
Posted by Ree on January 2 2013