Prep 45 mins
Cook 45 mins
After searching for a loaded potato soup recipe that used real cheese instead of the processed stuff, I finally found one but it lacked flavor. After using it as a starting point and making several changes, I came up with this version that my family loves. It takes a bit of work to make it, but it is well worth it. It makes a large pot, but it's even better as leftovers. I hope you enjoy it, too!
- 8 potatoes, scrubbed and cut into 1/2 inch cubes
- 4 slices bacon, diced
- 1⁄2 large onions, diced or 1 tablespoon dried onion flakes
- 1⁄2 cup butter
- 1⁄2 cup flour
- 4 cups milk
- 4 cups water
- 4 teaspoons chicken bouillon
- 1⁄2 teaspoon garlic salt
- 1 1⁄2 cups shredded cheddar cheese
- 1 cup sour cream
- salt and pepper, to taste
- 1. Boil potatoes until tender but still firm, drain, and set aside.
- 2. While potatoes boil, heat stock pot or dutch oven over medium heat, add diced bacon, and cook until bacon is nearly crisp.
- 3. Add onion and cook until translucent (or lightly browned, if using dried onions). Remove bacon and onion to a small dish.
- 4. Add butter to bacon drippings in pan. (If you're feeling virtuous you can clean the bacon drippings out of the pan and just use the butter, but it really does add something wonderful to the flavor if you leave it in.) When butter is melted, gradually whisk in flour and a bit of the milk to form a roux. Cook while whisking constantly until lightly browned and free of lumps,.
- 5. Add remaining milk, water, chicken bouillion, and garlic salt. Cook over medium heat for 15-20 minutes, or until slightly thickened.
- 6. Add cooked potatoes to broth.Cook additional 15-20 minutes.
- 7. Remove from heat and cool slightly. Mix in sour cream, bacon, and cheddar cheese. (If you add the dairy while the soup is too hot, it will curdle.) Season with salt and pepper, to taste.
- 8. Serve immediately or transfer to crock pot on warm to serve later in the day. I serve it with additional cheese, bacon bits, and scallions for garnish.