Award Winning Loaded Cream of Potato Soup
I say Award Winning Loaded Cream of Potato Soup because it’s award winning to me. Potato soup is very comforting but I do like it with a little more ingredients than the plain milk, onion, and potatoes in the soup that was made years ago in the depression era, when they didn’t have much food to put into the pot. I, also, like creamed soups. “COMFORT”! A little fattening but I don’t eat it every week.
What gives this soup a good flavor, is the bacon.
- 1 lb of bacon
- 1 medium onion chopped
- 4 medium potatoes
- 4 to 5 cloves of roasted garlic
- 4 quarts of chicken stock
- ½ c white flour
- 1 c heavy cream
- 1 c sour cream
- salt and pepper to taste
- tabasco sauce
- 2 cups of shredded cheddar cheese- mild to medium sharp
- Start by cutting your bacon into diced pieces and put into your large soup pot. Cook until it starts to crisp. Remove and put in your onion and cook for 3 minutes and add your bacon. Roast or fry your garlic in a frying pan, mince, and add to pot. As that cooks, dice your potatoes, your can peel them or keep the skin on for a more rustic flavor. Add to pot and cook for 5 to 10 minutes. Now add your flour and stir, stir, stir. Don’t allow to burn. Add your chicken stock slowly and as it thickens continue to add the stock.Add salt and pepper to taste. Allow to cook a half of an hour. Then add your creams and cheese. Add a couple drops of tabasco sauce (just a couple) to give it a little kick…just a hint.
Of course, add some nice crusty bread and enjoy. After you eat this you will also, call it Award Winning Loaded Cream of Potato Soup.
We may have met by chance…but we become friends by choice.