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| Oh yeah! It hits the spot on a cold winter day. My loaded potato soup garnished with green onion, bacon, shredded cheddar cheese, and sour cream. |
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| Here is the broiler pan I lined with heavy duty foil. Line the bottom pan as well as the top pan, making slits in the top pan where the slits are in the pan. |
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| Make 1 layer of bacon and place in oven at 350 degrees. It takes 20-30 mins depending on how crisp you like your bacon and how thick the slices are. |
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| I like mine crispy! |
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| Have a bite! I should've taken a photo of the pot of Loaded Potato Soup but I was so hungry I barely remembered after I dished it up! I've had several requests for the recipe so I thought I'd post here. It's so simple and you can substitute several ingredients if you don't have the one specified. How easy can you get!? |
A little cooking tip: save and freeze chicken stock when you boil chicken for other recipes. I save it in ziploc bags of different sizes from 1 cup to 1 quart. Then when I need a cup of chicken broth/stock for a recipe I just take what I need out of the freezer. I use smaller amounts (1 cup) to cook veggies and gravy, 1 quart or more, for soups. It tastes better than store-bought, it's less expensive, and you know what's in it. I'm not a fan of all the added salt and preservatives in prepared foods from the store.
Another tip: cook your bacon in the oven. No, it doesn't splatter all over the oven and you don't have to flip it over like in a frying pan. You just lay the slices on a broiler pan (see above on how to prep pan for minimal clean up). Some recipes tell you to place in cold oven but I've pre-heated and placed in cold oven and don't see a difference. Bake at 350 for 20-30 minutes depending on how crispy you like your bacon. Thicker slices take longer too. You don't have to turn the bacon either. After you're finished, let the pan cool, fold the foil up from the edges and dispose of grease that way, minimum clean-up!
LOADED POTATO SOUP
- 6 medium potatoes, peeled (or not, if you like the skin) and cubed
- 1 quart chicken broth (substitute water and a couple of chicken bouillon cubes if you don't have broth)
- 2 cups water
- 1 (12 oz) can evaporated milk( substitute whole or skim milk if you prefer, mixed with a tablespoon cornstarch)
- 1 lb. bacon
- 1 bunch green onions, tops chopped
- 1 cup Velveeta, cubed (substitute shredded swiss, cheddar or whatever cheese you like)
- 1/2 cup sour cream
- shredded cheddar for garnish
- sour cream for garnish
Boil potatoes with water and chicken broth in large dutch oven. While the potatoes are cooking, bake bacon in oven (see instructions above) and crumble. When potatoes are tender (do NOT drain broth/water) , add Velveeta and 1/2 cup sour cream. Roughly mash with hand masher. You want to leave some potato cubes in soup. Heat over medium heat until Velveeta is melted, stirring often so it doesn't scorch. Add bacon. It's ready to eat now! Garnish each bowl with as much cheese, green onion, and sour cream as you like.
