Yummy Baked Potato Soup By: Christina S.
I have cystic fibrosis and have spent the last 10 of my 30 years trying to perfect the best potato soup! A big pot of this for lunch every day...and I can put on 5 pounds easily.
- 1/2 lb bacon
- 1/2 c chopped celery
- 1/2 c chopped onion
- 1/2 c chopped carrots
- 4 Tbsp all-purpose flour
- 2 c chicken broth
- 2 c whole milk
- 1/2 c heavy whipping cream
- 12 chopped russet potatoes
- 1 c shredded sharp cheddar cheese
- 1 Tbsp butter
- Sour cream, salt, pepper to taste
- Add All Ingredients
Fry bacon in a skillet and place on paper towel to drain.
Preserve 2 tablespoons of bacon grease in skillet.
Add celery, carrot, butter and onion to skillet and sauté for about 5 minutes or until they soften.
Add flour and stir.
Whisk in broth, heavy whipping cream and milk.
Add potatoes and bring to a boil.
Reduce heat and simmer for about 20 minutes or until potatoes are tender.
Add cheese and stir.
Season as desired with salt and pepper.
Add garnish as desired with crumbled bacon, sour cream, and extra cheddar cheese.
- Servings: 6
Amount per serving:
- Calories: 640
- Fat: 36 g
- Sodium: 820 mg
- Protein: 18 g
- Calcium: 285 mg
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