One of the things I love about the crisp and cool weather in Fall is making Potato Soup… Fully Loaded Potato Soup! Fully LOADED Potato Soup. Loaded with all the good things you would stuff a baked potato with, given the chance. Bacon, cheese, chives, sour cream… well – you get the picture! A hot bowl of this flavor-packed potato soup on a cold day is just what you need to satisfy a growling stomach…
A couple of years ago I had about 9 ladies from a Bible Study group I was in, over for lunch. I made a big pot of this soup…I didn’t use a recipe… just kind of put it all together and it was wonderful! I received several compliments on the soup. My friend, Judy asked me where I got the recipe, and I had to tell her I just made it up as I went along. I couldn’t even give her the recipe because I didn’t write anything down as I cooked. Epic FAIL.
Sooo… two years later and I have finally remembered to document the making of this delicious and filling soup as I prepared a big batch recently on a rainy, cold, dismal day (aren’t those the BEST days for making a big pot of soup?) It’s easier than you think to make it… and IT IS YUMMY! Perfect for a cool evening’s meal (very filling) and lunch leftovers the next day… and the next day…! Hope you will give this recipe a try… I am confident you will LOVE it!
- 5 large Russet potatoes, cut into 1 inch cubes
- 3 Tablespoons butter
- Salt and Pepper, to taste
- 2 heaping Tablespoons flour
- 5 pieces bacon
- 5 green onion stalks, sliced (green stem and white bulb),
- 1½ cups grated cheddar cheese (reserve a bit for garnish)
- 5 cups milk
- ¾ cup whipping cream
- ½ cup sour cream
- 2 Tablespoons chives, chopped (for garnish)
- Cook bacon in skillet. When half way cooked, remove 2 slices. Chop into small pieces and place into a large soup pot. Continue cooking the 3 pieces of bacon remaining in the skillet until crispy. Drain, crumble, and set aside (2 slices will go into the soup later, one will be used for garnish),
- Melt 3 Tablespoons butter in the soup pot with the 2 slices of chopped, half-cooked bacon. Add cubed potatoes, and chopped green onions,, and stir to combine. Cook potatoes, stirring frequently for about 7-8 minutes, or until softened slightly.
- Generously salt and pepper the potatoes. Sprinkle potatoes with 2 heaping Tablespoons of flour. Stir well to combine..
- Add milk to soup pot and stir well. Bring to a boil, then reduce heat to a simmer.
- Add whipping cream (do not boil), cheddar cheese, and 2 slices crispy, (chopped) bacon. Stir to combine.
- Simmer on low for 30-35 minutes, stirring occasionally. Taste and add additional salt and pepper, if needed.
- Right before you serve the soup, add the sour cream and mix well.
- Ladle the soup into serving bowls, and garnish with a bit of crumbled bacon, cheddar cheese, and the chopped chives. Enjoy!