It has been almost exactly 5 months since my last Sorby Suppers blog post and this one was on a whim! I started making dinner last night and realized that this recipe is one that totally keeps on giving - consider it my gift to you for the New Year. This loaded potato soup recipe is creamy, hearty and will definitely stick to your bones. The recipe is below, but keep scrolling for step by step instructions with photos!
1 Large Yellow Onion
2 Stalks Celery
1/2c. All Purpose Flour
2T Minced Garlic
4c. Chicken Stock
6 Russet Potatoes, scrubbed
2c. Whole Milk
1c. Sour Cream
3c. Shredded Cheddar Cheese
Salt + pepper
1. Chop bacon into small pieces and cook in a soup pot over medium heat until crisp.
2. While bacon is cooking, chop celery and onion and set aside. Then peel and cube the potatoes.
3. Remove crisp bacon from grease and onto a paper towel. Add celery and onions to the pot. Cook till translucent.
4. Add minced garlic to pot and cook until fragrant, about 1 minute.
5. Add flour. Grease will soak up the flour and thicken. Cook for 2 minutes.
6. Gradually add chicken stock and milk. Add potatoes and bring to a boil.
7. Turn the heat to low and simmer for 30 minutes. Add 2 cups of cheese, the sour cream and most of the bacon. Continue cooking at low heat for at least 30 more minutes but up to 4 hours. Add salt and pepper to taste.
8. Serve hot garnished with additional cheese, bacon, chives and sour cream alongside your favorite crusty bread!
The first step for this soup is to prepare and cook your bacon. Chop the entire pound into small pieces and fry it in a soup pot over medium heat. The amount of time that you cook it depends largely on how crisp you like your bacon.
While the bacon is cooking, prepare your veggies. Chop the celery and onion and cube the potatoes.
Remove the bacon onto a paper towel lined plate and put the onions and celery into the bacon grease until translucent (about 3-4 minutes). Then add the minced garlic and cook until fragrant (about 1-2 minutes)
Add the flour and cook for 2-3 minutes. Then gradually add the chicken stock and milk until smooth and combined. Add the potatoes and bring to a boil. Once boiling, turn the heat down and simmer for 30 minutes or until the potatoes are tender.
From here, add the bacon, sour cream, two cups of the cheddar cheese and salt and pepper and continue cooking for at least 30 minutes or up to 4 hours. Note, potatoes are notorious for soaking up salt so add a teaspoon at a time until it reaches a saltiness that you enjoy.
When you’re ready to serve, garnish the soup with the remaining bacon, a sprinkle of cheese and chives. For an added bonus, serve with your favorite crunchy bread or in a warm bread bowl!