As I stepped out of my car I was greeted by the smell of bacon cooking. I walked through the door and found B making Loaded Potato Soup. Loaded potato soup, from scratch, using the sack full of fresh from the garden potatoes I purchased at the Farmers Market. I so love this man.
The first thing I did (after telling him how much I loved him) was to start picking his brain for every little detail of this amazing soup. He started with a heavy sauce pan and cooked bacon until crispy. After removing the bacon to drain, he added the diced potatoes and sautéed them until just tender, then removed them from the pan.
Into the pot went butter, flour, milk and then gradually broth until the desired thickness was achieved. The garlic and seasoning is adjusted to taste, then the potatoes are returned to the pan to simmer for 10 minutes.
Serve Loaded Potato Soup….loaded. We like bacon, cheddar cheese, scallions and if we’re in the mood a dollop of sour cream.
Regardless of what time of year it is, soup is good for the soul.
- 4 slices bacon, cut into lardons (omit for vegetarian version and use 1 Tbl. olive oil)
- 2 lbs. potatoes, diced
- 3 Tbl. butter
- ¼ cup flour
- 4 cups milk
- 1-2 cups chicken or vegetable broth
- 2 garlic cloves, minced
- ½ tsp. ground thyme
- ½ tsp. ground sage
- ½ tsp. salt
- ½ tsp. pepper
- 2 scallions, thinly sliced
- ½ cup cheddar cheese
- In a large sauce pan, cook bacon until crispy. Remove from pan to drain, reserving drippings. Add diced potatoes and sauté over medium heat until just fork tender. Remove potatoes.
- Add butter to pan, once melted whisk in flour and cook for 2-3 minutes until bubbly. Whisk in milk and one cup of broth. Bring to a boil, stirring continuously. Add additional broth to achieve desired thickness. Add garlic, seasonings, and precooked potatoes. Simmer soup gently for 10 minutes or until potatoes are tender.
- Serve topped with crispy bacon, scallion slices, and shredded cheddar cheese.
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