• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Days Well Spent
  • Beekeeping
  • Gardening
    • Greenhouse
    • Herbs
  • In The Kitchen
    • Recipes
    • Canning 101
    • Food Preservation
  • Mini-Workshops
  • About Us
    • Terms and Conditions
    • copyright Disclaimer and Disclosure
menu icon
go to homepage
search icon
Homepage link
  • Gardening
  • Recipes
  • Food Preservation
  • DIY Projects
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » blog » Fully Loaded Baked Potato Soup Recipe

    Fully Loaded Baked Potato Soup Recipe

    February 26, 2015 by Margaret

    This fully loaded Baked Potato Soup recipe has a thick and creamy broth that's loaded with bacon, cheddar cheese, cream, and smooth potatoes. This recipe is a favorite of everyone in our family. It's easy to make and makes a wonderful leftover, although we seldom have much leftover. I usually serve this with french bread or a round loaf.

    Ingredients:

    • 8 russet potatoes peeled and cubed
    • 1 Yellow onion chopped
    • 6 slices thick-cut applewood smoked bacon
    • 2 stalks of celery
    • 2 carrots
    • 6 cups vegetable broth
    • 1 cup of heavy cream
    • 5 ounces Mild or Sharp Cheddar, grated
    • Kosher salt and freshly ground black pepper
    • 3 tablespoons finely chopped fresh chives or green onions (optional)

    Directions:

    1. In a Dutch oven or large heavy bottom soup pot, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but enough of the bacon grease to lightly cover the bottom of the pot.
    2. Place the celery and onion in the pot with the reserved bacon drippings and cook for 5 minutes. The onion should be translucent.  Add in the cubed potatoes, and toss to coat. Saute for 4-5 minutes. Return bacon to the pan, and add enough vegetable stock to cover the top of the potatoes. Cover the pot, and simmer until potatoes are tender.
    3. In a separate pan, melt butter over medium heat. Whisk in flour. Cook, stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture.
    4. Puree about ½ the soup depending on how chunky you want the soup, and return to the pan. Salt and pepper to taste.

    You can find More soup and stew recipes here. 

    Assuming it is properly stored, the leftover soup will last 3-4 days in the refrigerator. I like to store our leftover soup in small plastic containers that are already portioned for a single serving.

     

    « Canned Tomatoes & Chilies: Rotel Copycat Recipe
    DIY Garden Row Covers: Plastic Tunnels for Growing Vegetables »

    Primary Sidebar

    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Popular

    • spinach growing in ground.
      How to Plant, Grow, and Harvest Spinach
    • peas growing.
      How to Plant, Grow, and Harvest Peas
    • How to Make Amazing Mocktails
    • seasoned cast iron pan
      How to Care for Cast Iron Cookware

    Recent Posts

    • How to Plant, Grow, and Harvest Spinach
    • How to Plant, Grow, and Harvest Peas
    • How to Make Amazing Mocktails
    • How to Care for Cast Iron Cookware
    • Holiday Hacks: 3 Time-Saving Kitchen Tips

    Footer

    This site does not provide medical advice. All material provided on this website is provided for informational or educational purposes only and is not intended to diagnose or treat any disease. Consult a physician regarding the applicability of any opinions or recommendations with respect to your symptoms or medical condition. Use of this site is subject to our terms of service and privacy policy.

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services
    • Media Kit
    • FAQ

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2021 Days Well Spent LLC