Loaded baked potato soup is perfect for chilly days. Nothing beats a hearty, steaming bowl of soup during those long winter months. Recipe Courtesy of: Pieces of a Mom
Prep10 minutesminutes
Cook35 minutesminutes
Total Time45 minutesminutes
Serves4
Course Dinner, Lunch
Variety Fav(s) Honey Gold®
Cook Type Stove Top
Dish Type Comfort, Soups & Stews
Season Fall, Winter
Ingredients
3slicesbacon, cut in half
6-8Tasteful Selections® potatoes
2stalkscelery, chopped
2mediumcarrots, grated
1small onion, diced
1tsp.salt
¼tsp.pepper
½c.water
½c.chicken broth
2tbsp.flour
2c.milk, divided
Optional Garnishes:
Scallions
Shredded Cheddar Cheese
Bacon, cooked & crumbled
Instructions
In a large saucepan, fry bacon until crisp; drain on a paper towel. To the bacon drippings in the pan, add potatoes, celery, carrots, onion, salt, pepper, water and chicken broth. Cook covered, about 15 minutes, until potatoes are fork-tender.
Combine flour with a ¼ cup of milk. Whisk until smooth. Add to potato mixture along with the remaining milk. Stir to incorporate ingredients. Cook over medium heat until mixture boils. Turn heat to low and cook for 5 minutes. Garnish with desired toppings and serve.