Loaded Potato Soup

This is more of a technique than a specific recipe. I learned it while managing the kitchen in a small family restaurant in Michigan. The actual recipe is as follows:

 

Loaded Potato Soup

6 rashers Bacon, chopped

3# Russet Potatoes, peeled and cut into ½-1” cubes

½ medium Onion, diced

2 stalks Celery, diced

1 Tablespoon dried Parsley or 2 Tablespoons fresh, chopped fine

4-6 C. Chicken broth or stock

¼ C. Flour

8-10 oz Cheese of choice, shredded ( I use a combination of Velveeta, Sharp Cheddar and Colby Jack)

1-2 C Milk

Salt and Pepper to taste

Sour cream and chopped green onion or chives for garnish if desired.

 

  • In a large soup pot, combine potatoes, onion, celery, parsley and enough chicken broth to cover by about 2 inches.
  • Cook on med. heat until vegetables are tender.

 

  • In a medium size saucepan, cook bacon until crisp.
  • Remove with slotted spoon to paper towels to drain. Reserve.
  • Reserve 3 Tablespoons bacon fat in the saucepan.
  • Add the flour to the bacon fat and stir over medium heat to make a light roux, about 5 minutes.
  • Whisk in enough milk to make a thick white sauce.
  • Add cheese and salt and pepper to taste.
  • Pour sauce into hot, cooked vegetable mixture and stir.
  • Additional milk can be added if you prefer a thinner soup.
  • Add reserved bacon. 
Makes about 6 generous servings.

 

This technique can be used in many creamy soup applications. Try subbing fresh broccoli or cauliflower for the potatoes and omit the bacon. Use butter in place of the bacon fat.

Cook the potatoes as directed but skip the bacon and use butter in the roux. Omit the cheese and add canned clams with their juice at the end of the cooking time.

Sauté mushrooms in butter in place of the bacon and add enough butter to replace the bacon fat in the roux. Cook the onion, celery and parsley in either chicken or beef broth for a delicious cream of mushroom soup.

The possibilities are endless!