Happy Sunday! It has been so cold in Arkansas this weekend! I thought today would be the perfect day for some homemade potato soup on this chilly day! Recipe below!

Ingredients:

3TBS butter

4lb bag of Golden Yukon Potatoes
3 jalapeño peppers
4 cloves of minced garlic
1 small yellow onion
1 cup milk
6 cups chicken broth
8 slices of bacon
4TBS flour
1 cup of shredded cheddar cheese
salt & pepper

Steps:

Wash and dry all produce. Cut potatoes into 1/2 inch cubes. Dice the onion. Finley chop the jalapeños (remove the ribs and seeds).
Cook your 8 slices of bacon (I bake mine so it’s an easier cleanup). Pat dry and crumble into small pieces.

Melt 3 TBS of butter in a large pot. Add onion, jalapeños, and minced garlic. Season with salt and pepper, cook for 4-5 minutes until slightly browned and fragrant.
Add 4 TBS of flour, stir to coat and cook for 1 min.

Slowly stir in 1 cup of milk. Stir in 6 cups of chicken broth and season generously with salt and pepper. Turn heat up to high, add potatoes and bring to a boil. Stir occasionally until potatoes are soft and tender, about 20 minutes (to test is potatoes are soft enough pierce with a fork, it should go through easily).

Once potatoes are tender, reduce heat to low and mash until almost smooth, with some small potatoes pieces in there. This will make it super creamy!
Stir in the bacon, and 1 cup of shredded cheese. If the soup seems too thick add an extra splash or 2 of milk!

Serve soup with shredded cheese and/or a dollop of sour cream on top!
Enjoy!

Loaded Baked Potato Soup

February 18, 2019

by brantlywyatt

Category Recipes

Persons

Ingredients

4lb bag of Golden Yukon Potatoes
3 jalapeño peppers
4 cloves minced garlic
1 small yellow onion
1 cup milk
6 cups chicken broth
8 slices of bacon
4TBS flour
1 cup of shredded cheddar cheese
salt & pepper

Instructions

Wash and dry all produce. Cut potatoes into 1/2 inch cubes. Dice the onion. Finley chop the jalapeños (remove the ribs and seeds).
Cook your 8 slices of bacon (I bake mine so it's an easier cleanup). Pat dry and crumble into small pieces.
Melt 3 TBS of butter in a large pot. Add onion, jalapeños, and minced garlic. Season with salt and pepper, cook for 4-5 minutes until slightly browned and fragrant.
Add 4 TBS of flour, stir to coat and cook for 1 min.
Slowly stir in 1 cup of milk. Stir in 6 cups of chicken broth and season generously with salt and pepper. Turn heat up to high, add potatoes and bring to a boil. Stir occasionally until potatoes are soft and tender, about 20 minutes (to test is potatoes are soft enough pierce with a fork, it should go through easily).
Once potatoes are tender, reduce heat to low and mash until almost smooth, with some small potatoes pieces in there. This will make it super creamy!
Stir in the bacon, and 1 cup of shredded cheese. If the soup seems too thick add an extra splash or 2 of milk!
Serve soup with shredded cheese and/or a dollop of sour cream on top!
Enjoy!