Chunky Loaded Potato Soup combines potatoes, carrots, celery, onion, and bacon, with a creamy roux. Such a great comfort meal!
Course Soup
Cuisine American
Keyword chunky potato soup, potato soup
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour
Servings 8people
Calories 442kcal
Author Sue Ringsdorf
Ingredients
6stripsbaconchopped
3-4Tablespoonsbacon grease or butter
2largecarrotspeeled and chopped
2largecelery stalkschopped
1largeoniondiced
4largerusset potatoespeeled and chopped
1/4cupall-purpose flour
5cupschicken broth
2cupsmilk
8oz.cream cheese light
1cupshredded cheddar cheese
salt and pepperto taste (use plenty!)
shredded cheddar cheeseto serve
saltine crackersto serve
Instructions
Heat a large saucepan to medium-high temp. Dice bacon and add it to the pan. Cook until bacon is crisp and well browned. Remove bacon and set aside on paper towel.
Reserve about 3-4 Tablespoons of bacon grease or you can substitute butter here, if preferred. Add onion, carrots, celery, salt and pepper to fats (bacon grease or butter), and cook until softened, approximately 7-8 minutes.
Add flour and stir for a couple of minutes, until flour clumps are absorbed. Add chicken broth and heat to boiling. Simmer for about five minutes, stirring frequently.
Add chopped potatoes, cooked bacon (save a few for the topping), more salt and pepper (to taste!) and simmer until potatoes are tender.
Add milk, cream cheese, and shredded cheddar cheese. and turn to low. Cook until soup is nice and creamy, stirring constantly.
Serve soup with shredded cheddar cheese, extra bacon bits, and saltine crackers.