Loaded Baked Potato Soup
Ingredients
4 pounds potatoes, cut into 1⁄2-inch slices (This time I used new potatoes from the market, in the past I’ve used larger potatoes from the grocery store. Both work equally well.)
2-3 cups carrots, shredded, optional
3-4 small broccoli heads, cut into florets
2⁄3 cup butter
2⁄3 cup flour
6 cups milk, plus more to adjust consistency if desired
1 bunch green onions, chopped
12 ounces center cut bacon, cooked and crumbled (Or 1 pound of regular bacon.)
1 1⁄4 cups Cheddar cheese, shredded
1 cup sour cream
3⁄4 teaspoon salt
1⁄2 teaspoon pepper
Instructions
1. Place the potatoes and enough water to cover them by 1 inch in a large pot. Bring to a boil over high heat. Reduce heat to medium-high and cook 15 to 20 minutes or until potatoes are fork-tender. Drain immediately, return to pot, and mash. (If using carrots, add to potatoes during the last minute or two of boiling.)
2. Place broccoli in a microwave safe dish, cover, and microwave for 6-10 minutes, or until just tender, stirring halfway through. Drain.
3. Melt butter in heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, stirring over medium heat until thick and bubbly. Add potatoes, broccoli, and all remaining ingredients except for sour cream. Add more milk if needed for desired consistency.
4. Cook until heated thoroughly and stir in sour cream and serve.
Comments
A friend passed this recipe on to me a few years ago and it’s fantastic. It’s a nice, thick, rich, and heavy potato soup. Perfect for a cold day. This soup was so filling, in fact, that my family opted not to eat dinner the last time I made it for lunch.
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