Before I get into cooking and recipes here at StoneGable, I want to have a little show and tell time.
Look what came in the mail! (I love my mail guy!)
I won the giveaway from Decor To Adore! Laura at Decor To Adore sent me this fabulous basket full of french inspired goodies! The giveaway was to celebrate her new blogtique, Metis Linens. Click HERE to visit this fabulous site!!!!!
Everything in that gorgeous basket was a true treasure! But look at this monogrammed vintage cotton sheet~ it is my favorite! Oooooh Laaaaa Laaaaa! Thank you, Laura! I am swooning over all of it!
Now back to our regularly scheduled recipe...
What's more delicious than a cozy bowl of yummy hot soup on a blustery fall day? Not much ... especially if it is this delicious Loaded Baked Potato Soup.
A few weeks ago Maryann at Domestically Speaking posted her favorite Potato Soup. And I agree! I made this luscious soup and fell in love with it's thick rich flavor! Click HERE to visit Maryann and check out her recipe. Thanks, Maryann!
As a twist on this recipe, I decided to make a Loaded Baked Potato soup using her recipe as a base.
I've made it 4 times since. Making changes along the way till it's taste is totally different but keeping the wonderful texture I so loved. This recipe makes a huge pot. It freezes great!
I hope you will try MY new favorite soup!
STONEGABLE LOADED BAKED POTATO SOUP
10 baking potatoes
2/3 cup butter
3 ribs celery, diced
2/3 cup grated carrots
8 green onions, sliced (use green parts too)
1 cup flour
12 cups milk
2 lbs thick sliced bacon, cooked and crumbled
3-4 cups extra sharp cheddar cheese (I use 4)
16 oz. plain greek yogurt
freshly grated nutmeg, a couple of good grates~ dash
6 hard boiled eggs, cooled, peeled and chopped in medium pieces
Bake potatoes. Cool, peel and cut into medium size chunks.
In a large stock pot over medium heat, melt butter. Add celery and carrots and saute until softened, about 5 minutes. Add green onions and cook until soft, about 3 minutes.
Add 1 cup of flour and stir. Cook and stir for 4 minutes. Add milk and whisk. Cook, stirring occasionally until it bubbles. Watch the pot so you do not scorch the milk. Add potatoes and bacon. Simmer for 10 minutes.
Add cheese, greek yogurt, salt, pepper and nutmeg. When cheese melts and greek yogurt is incorporated add hard boiled eggs. If the soup is too thick more milk can be added. We love it thick!!!!!
Garnish and serve.
Sprinkle the following over soup:
chopped hard boiled eggs
chives and puffed pastry crouton leaves
For recipe and how-to's for Puffed Pastry Leaves click HERE.