Loaded Potato Soup

By ccavaletti

Ingredients

• 6 slices thick-cut bacon, chopped
• 1 medium yellow onion, chopped
• 3 Tbsp all-purpose flour
• 2 (32 oz) cartons chicken broth
• 1 tsp kosher salt
• 1/2 tsp ground black pepper
• 4 lbs russet potatoes, peeled and chopped
• 1 c heavy whipping cream
• Sliced green onion
• Shredded Cheddar cheese

Preparation

Step 1

In a large Dutch oven, cook bacon over medium heat until crisp. Remove bacon and let drain on paper towels, reserving drippings in pot.

Add onion; cook, stirring occasionally, until tender, about 5 minutes. Stir in flour, and cook for 2 minutes.

Whisk in chicken broth, salt and pepper until smooth.

Stir in potatoes, and bring to a boil. Reduce heat, and simmer until potatoes are very tender, and begin to fall apart, about 25 minutes.

In a small bowl, whisk together cream and 1 cup hot soup liquid; stir mixture into pot, and cook for 5 minutes.

Serve with green onion, cheese and bacon.

From Cooking with Paula Deen, September/October 2016