Loaded Potato Soup

This fall, feed everyone this hearty and delicious potato soup. 

Autumn Loaded Potato Soup
 
Makes about 3 quarts
Ingredients
  • 6 slices thick-cut bacon, chopped
  • 1 medium yellow onion, chopped
  • 3 tablespoons all-purpose flour
  • 2 (32-ounce) containers chicken broth
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 4 pounds russet potatoes, peeled and chopped
  • 1 cup heavy whipping cream
  • Sliced green onion
  • Shredded Cheddar cheese
Instructions
  1. In a large Dutch oven, cook bacon over medium heat until crisp. Remove bacon, and let drain on paper towels, reserving drippings in pot. Add onion; cook, stirring occasionally, until tender, about 5 minutes. Stir in flour, and cook for 2 minutes. Whisk in chicken broth, salt, and pepper until smooth. Stir in potatoes, and bring to a boil. Reduce heat, and simmer until potatoes are very tender, and begin to fall apart, about 25 minutes.
  2. In a small bowl, whisk together cream and 1 cup hot soup liquid; stir mixture into pot, and cook for 5 minutes. Serve with green onion, cheese, and bacon.

Get more great recipes by ordering your subscription to Cooking with Paula Deen today! 

 

Previous articleKey Lime Pie with Saltine Crust
Next articlePecan Pie Bars