Ultimate loaded potato Soup
Ultimate loaded potato Soup

Hey everyone, it’s John, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, ultimate loaded potato soup. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Ultimate loaded potato Soup is one of the most popular of current trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Ultimate loaded potato Soup is something that I have loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can cook ultimate loaded potato soup using 17 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Ultimate loaded potato Soup:
  1. Take 6 russet tomatoes, peeled and cut into 1" cubes
  2. Prepare 6 strips bacon, uncooked and cut into small pieces
  3. Get 1 yellow onion, diced
  4. Take 3 TBS. Butter
  5. Prepare 3 cloves garlic, minced
  6. Get 1/3 C. Flour
  7. Make ready 4 C. Chicken stock
  8. Prepare 2 C. Milk
  9. Get 1/3 C. Heavy cream
  10. Get to taste Salt and pepper
  11. Prepare 1/2 tsp. Ancho chili powder
  12. Make ready 2/3 C. Sour cream
  13. Get Toppings (optional)
  14. Get to taste Shredded cheese
  15. Get to taste Green onions
  16. Get to taste Sour cream
  17. Make ready to taste Bacon

What more could you want in a Loaded Potato Soup? Once your potato soup is thick and bubbly, top it with bacon, cheese and green onions for a restaurant-worthy meal right at your kitchen table. Transfer to a paper towel-lined plate and let cool, then crumble. In a large pot over medium-high heat, sauté butter.

Instructions to make Ultimate loaded potato Soup:
  1. Cook bacon pieces in a large soup pot over medium heat until crispy. Remove with a slotted spoon and leave grease in the pot.
  2. Add butter and onion and saute until onions are soft. Add garlic and saute 30 seconds more until fragrant.
  3. Sprinkle the flour into the pot and whisk until smooth
  4. Add diced potatoes, chicken broth, milk, heavy cream, salt, pepper and anchor chili pepper.
  5. Bring to a boil and cook until potatoes are tender and can easily be pierced with a fork. About 10-15 minutes
  6. Reduce heat to a simmer and remove about 1/2 of soup into a blender. Puree until smooth. Add back in to the pot.
  7. Note: If you prefer your soup all creamy with no pptato chunks you can puree all of the soup in batches.
  8. Add sour cream and 3/4 of the bacon pieces. Stir and simmer 15 minutes.
  9. Top with additional bacon, sour cream, shredded cheese and green onions (optional)

Transfer to a paper towel-lined plate and let cool, then crumble. In a large pot over medium-high heat, sauté butter. In the same skillet as the bacon was cooked in, melt butter over low heat. Stir in flour with a whisk until smooth. Potato soup is definitely on the menu for this weekend, though… it's so frigid outside I've convinced myself that I need soup, specifically creamy potato soup, to survive.

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