For me, soup season is all year long. However, now that it is fall, I will be putting this Loaded Baked Potato Soup on repeat. It is one of my favorite soups to eat, and prepare. Years ago, I found the recipe from Disney’s Carnation Cafe online. It is definitely an indulgence. Of course, I made a few changes from the original recipe based upon my own experience in making it. As well as, to suit my taste. In just about forty-five minutes from prep to bowl, you can make and serve this amazing creamy, decadent soup that will satisfy your entire family!
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HOW TO MAKE LOADED BAKED POTATO SOUP
Cut the bacon into tiny pieces. Start rendering and crisping up in a 6-to 8-quart pot. Cut potatoes into bite-sized pieces. I cut them as tiny as I can (see photo). Throw the cut potatoes into a bowl with cold water and a sprinkle of kosher salt. This will ensure that the potatoes do not turn brown while you are preparing the bacon.
Once the bacon is browned, remove from pot and drain excess fat on paper towels. Remove all but two tablespoons of the bacon fat from the pot. Add in the shallots (you can substitute with white onion) and celery. Cook until the vegetables soften. This should take about three to four minutes. Do NOT brown the shallots/onions.
Reduce heat to low. Add the potatoes (rinse off the excess salt first) and stir to coat in the fat. Season with kosher salt and black pepper. Coat the vegetables with the flour. Cook off the raw flour taste. Five to seven additional minutes. You will notice the mixture start to thicken.
Pour in the chicken stock or broth and half of the cooked bacon. Turn up the heat to medium-high. Simmer for about twenty to twenty-five minutes, or until the potatoes are softened, but not falling apart. You can mash some of the potatoes against the side of the pot to thicken even more.
Add in the heavy whipping cream and a few handfuls of the fresh chopped parsley. Allow to simmer for an additional five minutes.
TO PLATE AND SERVE THE LOADED BAKED POTATO SOUP
Ladle the Loaded Baked Potato Soup in oven-bowls. Top with shredded cheddar cheese. Place under the broiler to brown the cheese. This should only take a few minutes. Top with a dollop of sour cream. Garnish with a few more crispy bacon bits and a sprinkle of fresh chopped parsley. ENJOY!
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Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!
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