We are soup people here at StoneGable!
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.
It’s sure to be a family favorite!
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.
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