Found this online and am going to give it a try in a day or two. Anyone else have a soup recipe they'd like to share?


Loaded Baked Potato Soup

Serves 6

1 pound bacon, roughly chopped
1 medium yellow onion, diced
1 large carrot, peeled and diced
3/4 cup diced celery
4 large Russet potatoes, peeled and diced
4 medium red potatoes, diced
1/4 cup flour
2 cups chicken or vegetable stock
Coarse salt, freshly ground pepper, to taste
4 cups heavy whipping cream
Optional garnishes: chopped chives, bacon bits, sour cream, shredded cheddar and Monterey Jack cheese

In a 6- to 8-quart stockpot over medium heat, fry bacon until crisp.
Remove bacon and drain on paper towels, reserving half for garnish. In bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally.
Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes. Add chicken stock and half of the bacon. Season with salt and pepper.
Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add whipping cream and simmer for 5 minutes.
Adjust thickness by adding water or stock. Soup should have a creamy consistency.
Season to taste, and garnish with toppings.
Cooks’ notes: Soak diced potatoes in cold water until ready to use to keep them from turning brown. To make bacon easier to chop, lightly freeze.

Looking forward to hearing how this comes out Kimmers!

Bon Appetite!

<img src="http://www.traveltalkonline.com/forums/images/graemlins/dine.gif" alt="" /> map

Wow, looks REALLY rich! I would maybe want to use part milk or something, instead of all that heavy cream.

"Adjust thickness by adding water or stock. Soup should have a creamy consistency."

You may tweak the recipe as you choose. Personally, I think the consistency of the potato soup should be similar to that of navy bean soup. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

I'll try it this weekend and report back. <img src="http://www.traveltalkonline.com/forums/images/graemlins/chef.gif" alt="" />

I probably won't be interested in potato soup before this weekend <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />, so will await your report!

Okay...made the soup and it was awful! [color:"red"]NOT!!![/color] The potato soup was outstanding and I highly recommend it.

Although it's excellent on it's own, now that we have lots of leftovers to freeze, I'm thinking of adding some clams to it next time to change it up a bit.

There were two "challenges" in making it. First, and foremost, allow lots of time for all of the chopping and dicing. I started at 7p and we didn't eat until almost 10p.

Secondly, my decision to try a new form of veg. stock was a pain. It would have been much easier to just buy pre-made stock than to dissolve a prepackaged paste in boiling water.

Regardless, I highly recommend this soup.

TRY IT. YOU'LL LIKE IT! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />

The addition of clams sounds like a great idea.

I'm with you on the stock--if I don't have any in the freezer, I just use the box stuff. Whenever I go to Save A Lot, I just buy several boxes. Cheap and easy! But as far as freezing, I thought I read here somewhere that you're not supposed to freeze a soup that has cream in it, as it separates?

That's just a rumor. Yes, the soup may separate but when reheating, just whisk it with a little more cream or milk.

OK, thanks!

I would think that the addition of some cooking sherry would add to the richness.

That sounds like a good idea but it turned out so good that I wouldn't mess with it unless, of course, I decide to add some sherry and clams to the leftovers for a different spin on it. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

With rain most of the day today, I felt like soup today, and made this and it was delicious. I used leftover corn on the cob that we had grilled earlier this week.

Broccoli and Cheddar Cheese Soup

4 cups broccoli (florets and stems), chopped
1/2 cup cold water
1 large onion, diced
1/3 cup diced celery
1 T olive oil
1 T butter
1 T flour
1 t paprika
1 t mustard powder
1 t dried thyme
1/2 t salt
1/2 t pepper
1/4 t ground nutmeg
2 cups chicken stock
2 cups 2% milk
1 1/2 cups corn kernels
3 oz cream cheese, softened
1 1/2 cups grated sharp cheddar

Option, added cubed ham and it was a good addition.

Place broccoli and water in a microwaveable bowl, cover with plastic wrap and cook on high for 3 minutes or until tender (not mushy). Set aside.

In a nonstick pan over medium heat, saute the onions and celery in oil until golden. Push them to the side of the pan and melt the butter on the other side. Mix the flour with all the spices and add to the butter. Stir and cook for 1 minute. Mix the ingredients in the pot until combined.

Pour in the stock and milk. Bring up to a simmer, it should thicken slightly. Add the corn and broccoli (include the water) and simmer for 5 minutes. Stir in the cheeses until they are completely melted into the soup. Serve hot.

Also, any time I make a whole chicken I boil it in water for the chicken stock, and usually have that on hand for when chicken stock is necessary.

Wow, that looks good!!

Just wanted to let everyone know how really good this soup was. Guess you could call me a soup "nutzi'. (sorry. ;)) I enjoy making soups and this one sounded easy and fast. I used frozen corn kernals, and did add some tiny chunks of ham at the end. Great for making right at dinner time. Thanks Philly! <img src="http://www.traveltalkonline.com/forums/images/graemlins/dine.gif" alt="" />

Philly, glad you liked it and was pleased that you tweaked it to your tastes. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />