On Saturday afternoon, I made the best loaded potato soup ever. And then I’m pretty sure that I threw the recipe away by mistake! There is a lunch restaurant near my office who serves potato soup in the winter and it sells out almost every day. If you want it, you have to eat lunch at 11 o’clock or you’re out of luck. After seeing a yummy recipe on Facebook last week, I decided to try my hand at it. And considering that the scrap of paper where I wrote the directions is probably somewhere beneath the remnants of Easter candy in our trashcan, I’m going to do my best to tell you how to make it from memory.
INGREDIENTS:
4 large baking potatoes
3 cups chicken stock
1 lb bacon, cooked and chopped into small pieces
1/3 white onion, chopped
3 green onions, finely diced
3 T butter
3 T flour
1 1/2 cups of milk
Your favorite shredded cheese (I used sharp, white cheddar)
DIRECTIONS:
- Wash and cut up potatoes, bring to a boil in the chicken stock. Reduce heat to medium and simmer for 20 minutes.
- Remove half of the cooked potatoes and mash, reserve them for later.
- After cooking your bacon, reserve 2 T of the bacon grease.
- Cook onions in a saucepan with bacon grease until tender.
- Melt butter in clean saucepan.
- Add flour and cook for 2 minutes.
- Whisk milk into butter/flour mixture and bring to a slow boil. Reduce heat and simmer until thick.
- Add milk mixture, cooked onions and mashed potatoes back to your chicken stock. Bring to a boil, reduce heat and simmer until thick.
- Top your bowl of YUMMY soup with shredded cheese, bacon crumbles and green onions.
Enjoy!
