Tuesday, September 25, 2018

Loaded Baked Potato Soup

Hello everyone !  I know its been a long time since I last posted over here.  I am mostly on youtube or over on my facebook page if I am around at all.  These days have been filled up with teaching my oldest daughter how to drive, helping with homework for my youngest, who happens to be in the 6th grade already!  Where in the world does the time go I have no idea.  However the time sure knows how to catch up with me if I am not careful.
So its finally fall and finally cooler than it has been.  I for one appreciate that fact.  Whenever it starts to cool down I feel the need for cooking.  Yes it is true I can enjoy a good pot of soup or stew even if its 100 degrees outside, thank the Heavens for air conditioning.  However this recipe is a re vamped recipe of a soup I did years ago.  I thought I would share this recipe with you today because it was delicious and filling at the same time.  In fact we still have left overs in the fridge from this, but dont worry it will not go to waste, as we are finishing it off as we go.  I should mention that you can freeze this soup if you make a huge batch of it.  Ok so lets get on with the recipe, shall we?


1 Large onion chopped
1 pound of ham or turkey (yes it can be done and is delicious)
1 Pint of heavy cream ( please dont get fat free versions you will not get the same texture)
2 tablespoons of chicken base or 3 chicken bullion cubes your choice.
6 cups of  hot water
1 teaspoon of butter and 1 teaspoon of extra virgin olive oil
6 baked potatoes diced ( left over baked potatoes work perfect)
4 -6 slices of cooked bacon 
1 tablespoon of butter for the roux 
1 tablespoon of flour
1 tablespoon of paprika ( its necessary)
1 teaspoon of ground mustard
1 teaspoon of onion and garlic powders
2 cups of sharp shredded cheddar cheese
Salt and Pepper to taste


In a large stock pot add 1 teaspoon of butter and the extra virgin olive oil.  What the butter and olive oil will do is create a higher smoking point which basically means neither one will burn as quickly.  Add in the chopped onion and ham.  Cook the ham and onion together until the onion is just starting to brown and the ham or turkey which ever you use, has some color to it or cooked through.  Next throw in the chicken base or bullion cubes with 6 cups of hot water.  At this point you can add in your seasonings but save the salt and pepper for last. When the liquid comes to a boil add in the potatoes and simmer for about 20 minutes just until the flavors melt together.  In a separate pan, add in your flour.  Let that cook in a dry pan until it browns like a dark blonde color.  Add the butter to the flour until the butter melts and forms little tiny balls.  Slowly add in about 1 and 1/2 cups of the broth from the soup.  Use half cup increments at at time, until smooth keep whisking it though. Now is not the time to walk away and do something else.  Now when all the broth is used in the roux slowly add in about half of the cheese to the roux.  When the cheese has melted into the roux, pour into the soup.  Keep stirring the soup until its all incorporated.  Turn the heat down to low and stir in the heavy cream and the rest of the cheese.  Heat the soup through,stirring often.  Chop your cooked bacon and set aside.  When the soup is heated through, start serving into bowls and top with a few sprinkles of cheese and the chopped bacon.  

I know this recipe has a lot of steps but when  you actually do it its no more than maybe 30 35 minutes from beginning to end.  I hope you all get a chance to try this recipe and I hope you all enjoy it.  As a side note you could add green onion to the top of this soup and a little sour cream as well.  No one in my family likes those two things with this soup but I can see where someone may enjoy that.
Take care everyone and I hope you have a wonderful day
Live, laugh and love.