I love soup, especially on a cold day, but we haven’t had many cold days here lately. Please don’t take that as a complaint because I’m not complaining in the least bit. I make this soup once or twice a year and everyone always loves it. This recipe could probably be adapted to a crockpot but I have not attempted that yet. I will update the post if do though.

Loaded Potato Soup

Ingredients:

• 1 pound bacon, chopped
• 1 onion, diced
• 1 large carrot, peeled and diced
• 3/4 cup diced celery
• 8 -10 medium to large potatoes, diced
• 1/4 cup flour
• 2 c. chicken broth
• 4 cups heavy whipping cream
• Salt and pepper, to taste
• Optional toppings: chopped chives, bacon bits, sour cream, shredded cheeses

Directions:

Fry the bacon in a large pot. Drain bacon on a plate lined with paper towels and set to the side.

Cook onions, carrots, and celery in the bacon grease until the onions are translucent.

Add the potatoes and cook for 4-5 minutes, stirring occasionally.

Reduce heat to low and whisk in flour, stir constantly until the flour is cooked, about 5 to 7 minutes.

Add broth and half of the bacon.

Increase the heat to medium high and bring to a simmer.

Cook for 25 to 30 minutes or until the potatoes are soft.

Add whipping cream and simmer for 5 minutes.

Add water, broth, or milk to get it to the consistency you desire.

Season to taste, and add your favorite toppings.

I like to serve it with oyster crackers.