Renee's Kitchen Quest

Baked Potato Soup

Baked Potato Soup

BAKED POTATO SOUP

Creamy potato soup loaded with all the traditional baked potato goodness for a warm, comforting, and delicious meal.

Oh yes, my friends. This is so dang good. Of course every time I make bacon the whole family is hovering over me trying to eat it all before the meal is even finishes. the diced veggies sauteed in the bacon grease made the whole neighborhood smell good. Just saying =)

WHAT YOU NEED

bacon
sweet onion
carrots
celery
minced garlic
russet potatoes
red potatoes
flour
chicken bouillon cubes
water
salt
black pepper
heavy cream
green onions
sour cream

 

HOW TO MAKE IT

Heat an 8-quart stockpot over medium heat. Cut the bacon into chunks.

fry bacon until crisp, stirring often so it doesn’t stick.

Dice the onions, carrots, and celery and set aside.

Dice the potatoes and set aside.

Remove bacon and drain on paper towels, reserving half for garnish. 

Add the diced veggies to the bacon fat, cook onions, carrots, garlic, and celery until the onions are translucent. 

Add the diced potatoes to the pot and cook for 4 minutes, stirring occasionally.

Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly about 5 to 7 minutes. Add chicken bouillon cubes, water, and half of the bacon. Season with salt and pepper.

Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft.

Mash some of the potatoes for a thicker, creamier texture. Add whipping cream and simmer for 5 minutes.

Adjust thickness by adding water or stock. The soup should have a creamy consistency.

Serve with diced green onions, chopped bacon, sour cream, and shredded cheese as garnish

 

Baked Potato Soup

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Total Time 2 hrs
Course Soup
Cuisine American
Servings 10

Ingredients
  

  • 1 lb bacon (chopped)
  • 1 yellow onion (diced)
  • 2 carrots (diced)
  • 3 ribs celery (diced)
  • 2 tsp minced garlic
  • 4 russet potatoes (peeled and diced)
  • 4 red potatoes (diced)
  • 1/4 cup flour
  • 2 cubes chicken bouillon
  • 2 cup water
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 4 cups heavy cream

Garnishings

  • green onion (sliced)
  • sour cream
  • cheddar cheese (shredded)

Instructions
 

  • Heat an 8-quart stockpot over medium heat.
  • Cut the bacon into chunks.
  • Fry bacon until crisp, stirring often so it doesn't stick.
  • Dice the onions, carrots, and celery and set aside.
  • Peel and dice the potatoes and set aside.
  • Remove the bacon and drain on a paper towel. Reserve half the bacon for garnish.
  • Add the diced veggies to the bacon fat along with the garlic and cook stirring often scraping the bottom of the pan until the onions are translucent.
  • Add the diced potatoes to the pot and cook for 4 minutes stirring occasionally.
  • sift in flour stirring constantly over how heat until the flour is cooked and the mixture has thickened slightly, about 5 minutes.
  • Add chicken bouillon cubes, water, and half of the bacon.
  • Season with salt and pepper.
  • Cover and simmer stirring often for 25 minutes.
  • Add the heavy cream and simmer for 5 minutes stirring often.
  • Adjust the thickness by mashing some of the potatoes or adding water. It should have heavy consistancy.
  • Serve with diced green onions, chopped bacon, shredded cheese, and sour cream.