I am taking advantage of the holidays to give you a "good" loaded potato soup recipe that I dreamed up! I was happy the first time around it was perfect, well . . . maybe not so perfect, I made it from gold potato's and I was not happy with the color or texture, so I used russet this time and blended the potato's. You can have them simple or loaded, either way is very good. Let's get started!
Step 1: Ingredients
4 Cups homemade chicken stock or organic chicken stock
4 Large russet potato's (chopped)
1 Chopped yellow onion
1 Cup shredded cheddar cheese
1/2 Cup shredded Parmesan cheese
2 Green onions for garnish
7-8 Thick slices cooked crisp, crumbled bacon
1 Cup cream
1 Cup sour cream
3 Sprigs fresh Thyme
2 teaspoon sea salt
2 teaspoons ground pepper corn
3 Minced garlic cloves
2 Tablespoons flour
1 T bacon grease
2 T Butter
Squash used for decorative bowl optional
1 Tablespoon Olive oil if using the squash bowl optional
Recipe yields 10 cups
Step 2: Saute
Add flour to make roux.
Add 1 cup of the chicken broth to this mixture slowly, stirring well.
Step 3: Cook
Add remaining broth
Cook over medium heat until potato's are fork tender
Remove Thyme sprigs
Step 4: Blend
Place a colander over a large bowl to catch the broth.
Put the broth back into the stock pot.
Pour potato's into a mixing bowl or food processor (reserving 2 cups for a chunky soup if desired) and blend well.
Add sour cream, cream, and butter.
Blend until smooth.
Step 5: Re-heat
Re-heat until hot.
Step 6: Prepare Squash
Remove the top section using a serrated knife to make a lid.
Scoop out the seeds and stringy sections of the squash bowl and lid.
Rub the lid edge and the rim of the squash bowl with olive oil to prevent the edges from curling.
Step 7: Garnish
Pour the soup into the bowls.
Garnish with onion, bacon, cheddar and Parmesan cheese.
Step 8: Sunshiine's Final Thoughts
I want to wish everyone a happy holiday and thank you for stopping by.
I wish to thank Instructables and our sponsors for all the great contest!