Perfect Loaded Potato Soup Recipe

Name: Perfect Loaded Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups vegetable stock (home made is best, but any will work); 8 slices bacon (chopped to 1 inch pieces); 3 tablespoons butter; 1 large yellow onion (chopped to 1/2 inch dice); 3 celery ribs (chopped to 1/2 inch dice); 3 carrots (chopped to 1/2 inch dice); 1 leek (sliced, white and light green parts only, use the dark green leaves in the stock!); 1 teaspoon salt (more to taste); 1/2 teaspoon pepper (more to taste); 1 teaspoon dry mustard; 1/2 teaspoon paprika; 1/2 teaspoon dried thyme; 1/4 cup flour; 2 cups milk; 6 large potatoes (peeled, chopped to 1/2 inch dice); 1/2 cup sour cream (optional, garnish); 1/4 cup fresh chives, chopped (optional, garnish)

Servings: persons

6 cups vegetable stock (home made is best, but any will work)
8 slices bacon (chopped to 1 inch pieces)
3 tablespoons butter
1 large yellow onion (chopped to 1/2 inch dice)
3 celery ribs (chopped to 1/2 inch dice)
3 carrots (chopped to 1/2 inch dice)
1 leek (sliced, white and light green parts only, use the dark green leaves in the stock!)
1 teaspoon salt (more to taste)
1/2 teaspoon pepper (more to taste)
1 teaspoon dry mustard
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1/4 cup flour
2 cups milk
6 large potatoes (peeled, chopped to 1/2 inch dice)
1/2 cup sour cream (optional, garnish)
1/4 cup fresh chives, chopped (optional, garnish)

1
In large soup pot, fry bacon to crisp. Set aside bacon. Reserve grease in the pot (about 1 tablespoon; discard excess).
2
Add butter to the bacon grease.
3
Cook the onion, celery, carrot, and leek in the butter/grease mixture until fairly tender.
4
In a small bowl, mix the flour, salt, pepper, paprika, dried mustard, and thyme. Add to the tender vegetables/butter/grease mixture in the pot. Stir constantly for 1-2 minutes.
5
Add milk. Stir constantly until thickened (about 5 minutes).
6
Add potatoes and stock. Add enough stock so that it covers the vegetables and has some extra liquid.
7
Simmer gently until the vegetables are all tender. Stir frequently to avoid the milk/etc from sticking.
8
When vegetables are tender, remove about a third to half of the soup (or however much you like it, depending on how smooth you like your soup) and blend until smooth. Return to pot. Stir.
9
Remove from heat. Add cheese. Stir to melt.
10
Adjust salt & seasonings.
11
Serve. Garnish each bowl with bacon and a dollop of sour cream and a sprinkle of chives.

753

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 6 cups vegetable stock (home made is best, but any will work), 8 slices bacon (chopped to 1 inch pieces), 3 tablespoons butter, 1 large yellow onion (chopped to 1/2 inch dice), and more.

Yes, Perfect Loaded Potato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Perfect Loaded Potato Soup

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