Loaded Baked Potato Soup Recipe
Ingredients:
5 cups organic milk
4 Tbsp Parmesan Cheese
1 Cup Cream
9 cups of bone broth (can use any broth or stock, we just happen to keep bone broth in crock pot handy for our daily drinking delight).
2 1/2 or so pounds baby red potatoes, sliced into small bite sized pieces
3 – 4 slices of nitrate / nitrite free bacon, finely diced and cooked until crispy
1 medium organic sweet onion minced and sauteed
2 teaspoons of Celtic Sea Salt
1 teaspoon black pepper
1/3 cup salted organic butter
2 cups (+ add to this if you have trouble getting it thick enough. I did…) organic flour
Bunch freshly chopped parsley. I had this in my herb garden, if you don’t, do not let this stop you. Use dried or what you have.
1 cup organic cream
Garnish: Grated cheddar and Parmesan cheese
Bacon pieces
Directions:
Boil your red potatoes for ten minutes.
When they are done, drain and then cool until they are able to handle.
Cut your bacon and cook it in your skillet until crispy.
Spoon out and place on a plate.
Next, chop up your onion finely, I use a food processor for this.
Place the onion in your skillet with the bacon drippings and cook until they are transparent and sweet.
In a large stock pot place your broth or stock, milk and cream.
Let that warm (not boil) then make your thickener.
Place your flour in a bowl or large mug and add 1 cup of milk or water that is cold.
Stir well until no longer clumpy and pour into your soup.
Pour your onions into the soup and I put the drippings in there too.
Stir and let it begin to thicken stirring regularly.
Cut your red potatoes into chunks of similar size and when finished add to your soup with most of the bacon bits.
Stir until thick and yummy. Ladle out into your favorite cup or bowl and top with shredded cheddar cheese and a bit of the bacon and a bit of the parsley.
Print Recipe
Loaded Baked Potato Soup Recipe
- 5 cups organic milk
- 4 Tbsp Parmesan Cheese
- 1 Cup Cream
- 9 cups of bone broth (can use any broth or stock, we just happen to keep bone broth in crock pot handy for our daily drinking delight.)
- 2 1/2 or so pounds baby red potatoes (sliced into small bite sized pieces)
- 3 – 4 slices of nitrate / nitrite free bacon (finely diced and cooked until crispy)
- 1 medium organic sweet onion minced and sauteed
- 2 teaspoons of Celtic Sea Salt
- 1 teaspoon black pepper
- 1/3 cup salted organic butter
- 2 cups + add to this if you have trouble getting it thick enough. I did… organic flour
- Bunch freshly chopped parsley. I had this in my herb garden (if you don't, do not let this stop you. Use dried or what you have.)
- 1 cup organic cream
- Garnish: Grated cheddar and Parmesan cheese
- Bacon pieces
- Boil your red potatoes for ten minutes. When they are done, drain and then cool until they are able to handle.
- Cut your bacon and cook it in your skillet until crispy. Spoon out and place on a plate. Next, chop up your onion finely, I use a food processor for this. Place the onion in your skillet with the bacon drippings and cook until they are transparent and sweet. In a large stock pot place your broth or stock, milk and cream. Let that warm (not boithen make your thickener. Place your flour in a bowl or large mug and add 1 cup of milk or water that is cold. Stir well until no longer clumpy and pour into your soup. Pour your onions into the soup and I put the drippings in there too. Stir and let it begin to thicken stirring regularly. Cut your red potatoes into chunks of similar size and when finished add to your soup with most of the bacon bits.
- Stir until thick and yummy. Ladle out into your favorite cup or bowl and top with shredded cheddar cheese and a bit of the bacon and a bit of the parsley.
Before you go check out these other posts
- Broccoli Cheese Soup
- Chicken Noodle Soup
- Chicken and Rice Soup
- Tortilla Soup
- Egg Drop Soup
- Cream of Mushroom Soup
- Pork Soup
- Mulligatawny Soup
- Bison Chili
- Beef Chili
- Four Bean Chili
