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THE BEST LOADED POTATO SOUP

A scrumptious, health-ish, one pot soup that eats like a meal.
Course Soup

Ingredients

  • 8 slices bacon, diced
  • 3 TBS bacon fat or olive oil
  • 2 medium onions, diced
  • 1 large carrot, cleaned and grated on the largest holes of a box grater
  • 3 cloves fresh garlic, finely chopped or mashed
  • 1/4 cup all-purpose flour
  • 2 cups chicken stock
  • 2 cups warmed whole milk
  • 6 cups russet potatoes, diced
  • 1 1/2 cups sharp cheddar cheese, grated use block cheese and grate it
  • 1/2 cup sour cream
  • 1-2 TBS sea salt
  • 1 1/2 tsp black pepper, ground

Instructions

  • Cook bacon in a large dutch oven on medium heat until crisp. Remove to a paper towel lined plate.
  • Cook the onions and the grated carrots in the bacon fat on medium-low heat until translucent. Stirring occassionaly. Add 1 tsp salt to the mixture.
  • Add crushed garlic and stir for 1-2 minutes.
  • Add the flour and cook it for a couple minutes to get rid of the raw taste. Stir often so it does not stick to the pot.
  • Stir in chicken stock and milk. Stir to combine the flour.
  • Add the potatoes and cook on low until the potatoes are very tender. Add 1 tsp salt to the soup.
  • Turn off the heat and mash the potatoes until it has a consistancy you like.
  • Stir in the cheese and sour cream until they melt into the soup
  • Add the bacon bits and stir to combine and add 1 tsp salt to the soup.
  • Add more salt if needed and the pepper. Stir to combine.
  • Adjust the thickness of the soup by adding more milk or stock if it is too thick.
  • Sprinkle topping on the soup and serve hot.

Notes

This is an excellent soup to personalize and add your favorite ingredients.
If you like an Amish style potato soup add 2 stalks of chopped celery to the dutch oven when cooking the onions and carrots and add 2 diced hard boiled eggs when the bacon is added at the end of the recipe.
Add milk or stock to get the consistency you like best.
Add more or less cheese and/or bacon to your liking.