Monday, January 23, 2012

Loaded Potato Soup

Happy Monday! Today I would like to share the best potato soup I have ever tasted.  It is incredibly easy to make, and often a requested meal at our house.  I love a recipe that does not take up all of my time, don't you?


Loaded Potato Soup


12 slices bacon
2/3 cup margarine
2/3 cup all-purpose flour
7 cups milk
4 large potatoes peeled and cubed
4 green onions, chopped
1 1/4 cups shredded Cheddar cheese (I tend to add more cheese 1.5 -2 cups)
1 cup sour cream
1 teaspoon salt
1 teaspoon ground black pepper

I like to add 3 teaspoons of dry ranch dressing for additional flavor.  This is 
optional according to your taste preference.
  Feel free to cut the butter...I prefer to use 1/2 cup of butter, rather than 2/3 cup.

Place bacon in a large skillet. Cook over medium heat until browned. Drain, 
crumble, and set aside.
In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in 
flour until smooth. Gradually stir in milk, whisking constantly until thickened. 
Stir in potatoes and onions. Bring to a boil, stirring frequently.
Reduce heat, and simmer. Mix in bacon, cheese, sour cream, salt, and pepper. 
Continue cooking, stirring frequently, until cheese is melted.  

I find the soup tastes best when it sits for several hours.  I normally make it 
as directed and keep it covered on low for 3-4 hours before serving.  Stirring 
occasionally to make sure it does not stick to the bottom of the pot.

This soup is great left over, but I would not recommend freezing it.

I hope you all get the chance to enjoy this delicious soup.  Please leave me a 
comment and tell me how it worked for you, and as always let me know if you have any 


1 comment:

  1. Carrie your family is very lucky!! Sounds delish. Wish I could invite myself over for din! ;)