Loaded Potato Soup is heavenly. This fantastic soup recipe includes potatoes, bacon, chives and cream cheese. The cream cheese makes the soup rich and creamy. Chicken stock and base amp up the flavors even more. This is a terrific soup for cool fall or winter nights and one your family will request often. But you better make a double batch because everyone will want seconds or leftovers for later in the week!
2 or 3largepotatoespeeled and cubed, (I used 1 ¾ lbs. but 3 large potatoes is plenty)
1smallonionchopped
1tsp.garlicchopped or minced
2tbsp.unsalted butter
2tbsp.flour(I used unbleached)
4oz.cream cheese(cut the 8-oz. pkg. in half)
1/2tsp.sea salt
1/2tsp.ground black pepper
3tsp.dried chives
4stripsbaconcooked and crumbed (or use a handful of bacon bits)
Instructions
Cook bacon in skillet over medium heat until done.
Be careful not to cook the bacon too long or at too high of a heat so that it scorches.
Transfer bacon to a paper towel-lined plate to drain; crumble when cool.
Set aside.
In a medium pot, add potatoes, chicken stock and soup base.
Cook about 15 minutes until potatoes are tender.
In a large pot, melt butter and add onions and garlic.
Cook until the onions are translucent.
Sprinkle flour over butter and cook for a minute or two.
Add the potato and chicken stock slowly to mixture.
Add one cup at a time and make sure to stir well so it’s blended.
Continue until mixture is used up.
Add the cream cheese and stir soup until cream cheese has melted.
Add salt, pepper, chives and bacon and mix to combine.
Notes
NOTE: You can also add shredded, sharp Cheddar cheese on top before serving, if desired.NOTE: While I used dried chives, I recommend using fresh chives if you have them.NOTE: You can also microwave the bacon about 4 to 5 minutes on high--depending on the thickness of the bacon.