Monday, February 24, 2014

Loaded POTATO soup

  • 1 pack  of  bacon, sliced into little pieces
  • 1 large onion, peeled and chopped
  • 4 cloves garlic, minced 
  • 1/3 cup all-purpose flour
  • 4 cups heavy cream (you can use half and half or WHOLE MILK) 
  • 6 cups of water 
  • 8 large russet potatoes, peeled and cubed
  • 2 stalk green onions, thinly sliced
  • 1 bag of  shredded cheddar cheese
  • 1 cup sour cream (extra for garnish) 
  • 1 teaspoon of garlic powder
  • 2 Tablespoon of chicken powder 
  • Freshly ground black pepper, to taste
  • 1 teaspoon of Tony Chachere's (you can add salt if you don't have Tony) 
  • Heat a large dutch oven over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.saving the bacon fat 
  • Cook onion and garlic in the BACON FAT..cook on medium low ..continue to stir because you don't want the garlic to burn. 
  • Then pour in your cubed potato and stir for a few minutes. Next add your water and chicken powder, garlic powder. Cook for about 20 minutes until potato is done. I usually cover my pot. 
  • Once the potato is cooked ..taking a spoon ..smooch the potato to the side of the pot to make it a little creamy. 
  • Next add your milk mixture ( What I did was added my 1/3 cup of flour to my milk and don't want to add your flour straight to the hot pot) 
  • Bring to a boil; reduce heat and simmer until potatoes are tender, about 15-20 minutes. Stir in 1/2 of the cheddar cheese,  4 oz sour cream, Tony Chachere's,  pepper, to taste. 
  • Serve immediately, garnished with green onion, cheese and bacon, if desired.