Loaded Potato Soup
Persons
8
Serving Size
1 bowl
Prep Time
20 minutes
Cook Time
33 minutes
Total Time
53 minutes
Ingredients
- 2 lbs. potatoes (peeled and cut into ¾ inch pieces
- 8 slices pf bacon, cut into 1-inch pieces
- 1 onion cut into a fine dice
- ¼ cup flour
- 2 tablespoons butter
- 3 ounces of low-fat cream cheese
- 1 cup fat free half and half
- 1 teaspoon tabasco hot sauce
- ½ teaspoon celery seed
- ¼ teaspoon of white pepper
- 2 teaspoons kosher salt
- 4 cups water
- ¼ cup of grated parmesan cheese
- 2 ounces of cheddar cheese
- ¼ cup green onion finely chopped
Instructions
- Sauté bacon in a large pot until crispy (8 minutes on medium high). Remove half the bacon and reserve
- Add butter and onion to the pot and salute on medium heat for 7 minutes.
- Add flour and whisk to incorporate and cook for 2 minutes
- Add salt, potato and water stirring together to incorporate
- Bring to a slow boil and cook for 15 minutes until the potato is just fork tender
- Remove 1 cup of potato from the pot and combine in a large bowls with cream cheese, half and half, parmesan cheese, tabasco, white pepper and celery salt using an immersion blender to fully emulsify
- Add the emulsion back into the pot, stir and bring back to a slow boil and cook for 10 minutes
- Top each bowl of soup with reserved bacon, cheddar cheese and green onion and then serve