So, if you are anything like me, you hate the bad weather which seems to plague us in Chicago. Wet, rainy, sleet snow and howling winds one day and the next just warm enough to start to melt everything into a yucky sloppy mess.
The good side?
Cold weather =
I found this little gem from here and made it. I adapted a few things from the original and it was AMAZING.
Not very healthy but plan to make again with 1/2 of cream and 1/2 regular milk.
Loaded Baked Potato Soup
1 pound bacon, roughly chopped
1 medium yellow onion, diced
1 large carrot, peeled and diced
3/4 cup diced celery
10 medium red potatoes, diced (no need to peel)
1/4 cup flour
2 cups chicken or vegetable stock
Coarse salt, freshly ground pepper, to taste
4 cups heavy whipping cream
Optional garnishes: chopped chives, bacon bits, sour cream, shredded cheddar and Monterey Jack cheese
- In a 6- to 8-quart stockpot over medium heat, fry bacon until crisp. (I cooked mine in the oven and then cooked the veggies in the stock pot with a bit of butter and it turned out great)
- Remove bacon and drain on paper towels, reserving half for garnish. In bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally.
- Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes. Add chicken stock and half of the bacon. Season with salt and pepper.
- Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add whipping cream and simmer for 5 minutes.
- Adjust thickness by adding water or stock. Soup should have a creamy consistency.
- Season to taste, and garnish with toppings.
Very filling soup so a little goes a long way.