Saturday, September 28, 2013

Loaded Potato Soup


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Happy Fall.  Fall is my favorite season of the year.  I love the cooler nights, bonfires, soup, apples, pumpkins, the World Series and football.  When fall comes it just seems like time slows down a bit for me. The kids are back in school and it is just Bill and I again.

This time of year we can finally start getting out more with the Corvette before we store it for the winter. Today Bill and I went to a car show in Russells Point.

Here is Bill with our top 25 trophy that we won today at the car show

I really liked this loaded potato soup but Cally was not such a fan.  It was creamy and cheesy.  I also loved the ham in the soup with the bacon on top.

Loaded Potato Soup

1 lb bacon
2 garlic cloves, shredded
8 potatoes, cubed 
4 C water
4 t chicken soup base
1/2 C butter
2 T flour
1/2 t onion powder
2 C milk
1 C diced ham
2 cans evaporated milk
8 oz sour cream
12 oz cheddar cheese
cheddar cheese, for garnishing
green onions for garnishing

Peal and cube potatoes.  Put potatoes in a large pan.  Add 4 C water and 4 t chicken soup base to the pan and boil the potatoes until tender (do not drain), set aside

Cut bacon into bite size pieces ( I use my kitchen shears) and brown in a skillet.  Remove bacon once cooked. 
Remove all but 2 T of the bacon grease from the skillet.  Heat the skillet and add the shredded garlic cloves.

Put butter in skillet and melt the butter.  Once butter is melted add the flour and onion powder and stir until it is pasty.  To the skillet add the 2 C milk and stir until paste is dissolved.  

Add the milk mixture into the potato mixture.  Now add diced ham, 2 cans of evaporated milk, sour cream and cheddar cheese.  Simmer soup for about 30 minutes until it thickens.

Serve with bacon, sliced green onions and cheddar cheese on top

This soup is being shared at the following parties:

The Weary Chef