Loaded Baked Potato Soup

Hearty soup that combines carrots, celery, and onion with potatos with a hint of bacon for a great meal.

• Email Recipe
• Print Recipe
•        

Ingredients:

• 5 Medium-large potatoes
• 2 Medium-large carrots
• 2 Stalks of celery
• 1 Large onion
• 4 Cans of low sodium chicken stock
• 2 Pints of heavy whipping cream
• 6 Pieces of bacon
• 1 Bunch of green onion
• 1 Package of shredded cheddar cheese
• Salt
• Pepper
• Nutmeg
• Hot Mustard Powder
• Olive Oil

Method

- Coat the bottom of a soup pot with olive oil; turn you burner on med-high - Dice bacon and add to pot. - After the bacon is crisp dice the onion, carrots and celery and cook them in the pot until the oinion is translucent. - Cube the potatos and add to pot when onions are ready. Constantly stir until potatos are slightly tender. Add a teaspoon of mustard and nutmeg. Salt and Pepper to taste. - Add stock and allow mixture to come to a boil. - When potatos are tender add the cream. Again bring this mixture to a boil. Add salt and pepper to taste. - When this mixture beins to boil bring the heat down to meidum-low and allow to simmer, and reduce down for about 20 minutes. - Chop the green onions and add. Mix thoroughly. - Add half of the cheese; incorporate fully. Add the rest and incorporate. - Mix the soup to combine everything; salt and peper to taste. - Allow to simmer for another 10-15 minutes and serve.

Notes: You do not need the nutmeg or hot mustard, but I think it adds something that salt and pepper don't.

Number of servings: 8-12

Submitted By: Danrio
View all recipes by this user