Loaded Potato Soup


  • 1lb bacon
  • 1 onion
  • 2 stalks of celery
  • 2 large carrots
  • 3/4 cup organic unbleached flour
  • 1 1/2 cups milk of choice (I used half heavy cream half 2%)
  • 5 cups broth
  • 4 cups of cubed potatoes (about 6 russet or 12 red potatoes)
  • 5 cloves garlic
  • 1 cup grated cheddar cheese
  • 1 cup sour cream
  • 2 green onions
  • 1/2 parsley (optional)


  1. Cut bacon into smaller pieces and begin to fry in a large pot.
  2. While bacon is frying start dicing the onions, carrots, and celery.
  3. When bacon is finished remove it from the pot and set aside.
  4. Place the onions, carrots, and celery into the pot with the remaining bacon grease and sauté for 5 minutes.
  5. Season with salt, pepper, and thyme to your taste buds.
  6. While veggies are sautéing peal and cube potatoes to your liking. I left about half the skins on.
  7. Whisk in the flour.
  8. Pour milk into the pot and whisk until there are no more clumps.
  9. Pour the broth, potatoes, and minced garlic into the pot and stir together.
  10. Cover and let simmer for 20 minutes.
  11. Add bacon, cheddar cheese, sour cream, parsley, and green onions to the pot and stir one final time.
  12. Serve and top with extra bacon, cheese, and green onions.