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.
- 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)
- 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.
- 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.
- 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.
- 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.