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.
Recipe by Paula Deen Magazine at https://www.pauladeenmagazine.com/autumn-loaded-potato-soup-loaded-potato-soup-recipe/