When we got back from the beach and I stepped out of the car it was like were were in a totally different place. There was a cool breeze and it smelled like fall outside. It was beautiful and after complaining that so many people were rushing fall I finally succumbed. It’s fall.
It’s officially fall TOMORROW.
And to welcome in fall with wide open arms I decided to make Loaded Baked Potato soup. I make it every fall and I swear the season isn’t the same without it.
It starts off with frying 1lb of bacon in a large soup pot. Don’t you dare take any of that bacon fat out.
Once all the bacon is cooked (it’ll take a couple of batches in the soup pot) drain the bacon on paper towels, pat dry and set aside. DO NOT drain the bacon from the pot.
Cut up a medium yellow onion. I used my Chicago Cutlery ProDesign Knife which made it super easy!
Add it to the bacon fat and cook until the onions are translucent
While the onion is cooking in bacon fat chop 2 large russet potatoes and 6 medium sized red potatoes.
When the onions are translucent add the potatoes to the pot. Mix everything and let cook for another four minutes and then add 1/4 cup of flour.
Stir constantly for 5-7 minutes so that the flour thickens the bacon fat. Then add 2 cups of chicken stock (or veggie stock), 3/4 of the bacon, salt and pepper to taste:
On medium-high heat cook the soup for 25 minutes or until potatoes are soft. After 25 minutes let 4 cups of heavy cream. Let thicken and heat thoroughly for about 10 minutes. For a thicker soup mash some of the potatoes. I used my hand held immersion blender and it worked beautifully.
I’d show you a picture but pregnancy brain totally made me forget to take a picture with the whipping cream in it. But I didn’t forget to take a picture of the final product 🙂 Garnish with cheddar cheese and a piece of bacon for even more deliciousness 🙂
- In a large stockpot over medium heat fry bacon
- While the bacon is cooking, peel and dice 1 medium yellow onion.
- Remove bacon and drain on paper towels. DO NOT drain the bacon fat from the pot.
- In bacon fat, cook onions until translucent.
- While the onions are cooking peel and dice your potatoes.
- When the onions are ready add potatoes and cook for 4 minutes.
- Sprinkle in 1/4 flour and stir constantly over low heat about 5 to 7 minutes until the mixture has thickened.
- Add 2 cups of chicken stock stock and 3/4 of the bacon. Season with salt and pepper.
- Over medium to high heat bring the soup to a simmer and cook for 25 minutes stirring occasionally until potatoes are soft.
- Add 4 cups of cream and simmer for 10 minutes. Mash some of the potatoes to create a thicker soup.
- Add more salt and pepper to taste and garnish with cheddar cheese, sour cream and bacon.
And now you have the chance to try out the Chef knife for yourself!