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Loaded Potato Soup

Loaded Potato SoupNothing warms you up a chilly day like a nice warm bowl of potato soup. This soup is such a comfort food and one of our family favorites. I added everything to this soup that you would get on a loaded baked potato: smoky bacon, butter, sour cream, cheddar cheese, fresh parsley and spring onions.  The smoky bacon and sour cream in this soup make it a real crowd pleaser. It is the perfect soup for all ages, including your young picky eaters. This is not the lightest version of potato soup, but is certainly one of the tastiest. It is a real stick to your ribs, hearty soup that leaves you full and satisfied. I included potato flakes as an optional ingredient to help thicken the soup if you need to. I have read alot of reviews of other recipes, and the primary concern was that the soup was too thin. Adding potato flakes to get the soup to the exact consistency you want will make it perfect. This recipe will make enough for 4- 6 hungry people.

Loaded Potato Soup Recipe

Ingredients
1/3 lb bacon, chopped
6 medium Idaho potatoes, diced
4 cups chicken stock
2 cups milk
1/4 cup all purpose flour
1/4 cup butter, or 1/2 stick
1 medium onion, diced
1 clove garlic, diced
1 cup sour cream
1/4 teaspoon white pepper
potato flakes (if needed for added thickening)

Toppings
grated cheddar cheese
freshly chopped parsley
sliced spring onions

Method
1. Add bacon to a large soup pot and cook until it has rendered it’s fat. Remove and set aside. Then add onions and garlic to bacon fat. Cook until onions start to become translucent and then add butter. Let butter melt and then whisk in flour. Cook for 2 – 3 minutes. Add chicken stock and bring to a boil while scrapping the bottom of the pan. Add milk, potatoes and white pepper. Bring back to a boil and make sure to stir constantly to avoid lumps.

2. Cook over medium heat until potatoes are very tender, stirring from the bottom every few minutes. After potatoes are done, if your soup is too thick, add more stock or milk. If it is too thin, add potato flakes, a few tablespoons at a time, until you get your desired consistency. Wait about 2 minutes in between adding potato flakes to see what the consistency will be before adding more flakes.

3. When soup is done, remove from heat and stir in sour cream. Serve soup topped with crisp bacon, freshly grated cheddar cheese, freshly chopped parsley and chopped green onions.

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