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|Totally Loaded Potato Soup|
This soup is a meal, baby.
OK, it’s a little bit of a pain to make, but trust me, IT’S WORTH IT.
I use a nice well-aged Provolone for the gorgeous flavor it imparts. You don’t need much. A little dab will do ya here. Smoked Provolone is very good too.
|Eats like a meal|
And if at all possible, use *fresh* herbs. It makes it taste so much better. I grow all my own and overwinter them in little pots (with the help of a CFL full-spectrum bulb). This way I always have fresh right at my disposal!
This soup is loaded with fat and calories, be warned. I wouldn’t even try to make it “healthy,” as it would lose a lot in the translation. Just make it a rare indulgence and keep it real. 🙂
Totally Loaded Potato Soup
- 6 cups potatoes peeled & cubed (about 6 med-large)
- 1 medium onion chopped
- 3 cloves garlic minced
- 3 ribs celery diced
- 4 cups chicken stock
- 3 tbs fresh basil coarsely chopped (about 3-4 large leaves)*
- 3 slices thick-cut bacon diced
- 1 1/2 tsp salt
- 1/2 tsp white pepper
- 1/2 cup shredded sharp or smoked provolone
- 1 cup shredded sharp cheddar cheese preferably white
- 2 cups cream heavy, light or half & half*
- 2/3 cup flour
- 4 tbs butter
- 1/2 cup fresh parsley chopped
- 4 slices cooked bacon diced or julienne
- 2 green onions finely sliced
- 1/2 cup shredded sharp cheddar cheese preferably yellow
- *NOTE: I used a combination of heavy cream & whole milk, maybe 3/4 heavy cream to 1/4 milk. The fresh basil may be replaced by 1 tsp dehydrated.
- Over medium heat in a large pot or dutch oven, cook bacon until brown and crisp. Remove from pot and set aside. Do not drain pan. You are using the bacon fat for flavoring.
- Add the onion, celery and garlic. Cook until onion is soft and translucent.
- Add the stock, basil, reserved bacon, potatoes, salt and white pepper. Bring to a boil, reduce heat to a low simmer and cook for about 20 minutes, or until potatoes are tender.
- In a separate small saucepan, melt the butter over medium heat. Gradually whisk in the flour, making sure there are no lumps. Continue stirring the butter/flour combination (this is a roux) for about 3-5 minutes until it smells a bit "toasted."
- Whisking constantly, gradually add the cream, very slowly, making sure there are no lumps and mixture is smooth. Cook for about 2 minutes, until cream is hot and mixture is thick.
- Whisk the cream mixture into the stock/potato mixture. Cook over low heat for 10 minutes. Remove about half of the soup and puree in a blender or Ninja. Add the pureed soup back to the pot. Heat through.
- Stir in the cheeses and remove from heat. Partially cover the pot and let it sit for about 5 minutes to melt the cheeses.
- Stir again and serve, topping each bowl with a good amount of each garnish ingredient heaped in the center.
- Makes about 6 servings.
|Totally Loaded Potato Soup|