Recipe of Ultimate Creamy Loaded Potato Soup

Hello everybody, hope you are having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, How to Make Award-winning Creamy Loaded Potato Soup. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Creamy Loaded Potato Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Creamy Loaded Potato Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook Creamy Loaded Potato Soup using 13 ingredients and 12 steps. Here is how you can achieve that.

This soup is a wonderful comfort food for a cold winter night, or anytime. Its so filling and delicious.

Ingredients and spices that need to be Make ready to make Creamy Loaded Potato Soup:

1. 1/2 pound bacon cut in bite size pieces
2. 1 large onion diced
3. 3 cloves garlic, minced
4. 6 tablespoon butter
5. 1/3 cup all-purpose flour
6. 2 cups whole milk
7. 2/3 cup sour cream
8. 1/2 cup heavy cream
9. 5 large potatoes cut into small cubes. Less than an inch
10. 2 cups Cheddar cheese shredded
11. Fresh or dried chives, optional
12. 4 cups chicken broth
13. Salt and pepper to taste

Instructions to make to make Creamy Loaded Potato Soup

1. Cut bacon into bite size pieces and fry until crispy.
2. Use the rendered bacon dripping to cook the diced onion until translucent.
3. Add garlic and stir intil fragrant. Remove from heat.
4. In dutch oven or stock pot, add the chicken broth, diced potatoes, onion, garlic.
5. Bring to a soft boil and cook until potatoes are fork tender.Lower heat to simmer.
6. Put 6 tablespoons of butter in skillet and melt. Add 1/3 cup flour and stir until smooth. Cook about 3 minutes to get rid of raw flour taste.
7. Add the whole milk to the rue mixture. Cook until thick and bubbly.
8. Add the rue to the simmering pot with broth. Stir and simmer until slightly thickened.
9. Add the sour cream, heavy cream, cheese and bacon pieces. Save some bacon for garnish.
10. Heat but do not boil. Serve with extra dollop of sour cream, cheese and bacon.
11. I like chives in mine but its optional. Salt and pepper to taste.
12. You can mash the potatoes or puree half and have a less chunky soup if you like. Plus it thickens soup more. If you like it thicker, add some instant potatoes to your thickness of choice.

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