Creamy Loaded Potato Soup
This is a thick, creamy potato soup that gets its texture from blended potatoes and a roux, rather than heavy cream. It's designed to be served with toppings like bacon, cheese, and green onions, similar to a loaded baked potato.
Ingredients
- 8 slices Bacon chopped
- 2 large Yellow onions diced
- 5 large Carrots diced
- 5 stalks Celery diced
- 7 cloves Garlic minced
- 1 large head Cauliflower chopped into small florets
- 7 1/2 cups Yukon Gold potatoes peeled and chopped
- 7 1/2 cups Vegetable broth
- 1/2 cup Butter
- 1/2 cup All-purpose flour
- 2 1/2 cups Milk
- 2/3 cup Half-and-half
- Diamond Crystal kosher salt to taste
- Black pepper freshly ground, to taste
Instructions
- Cook bacon until crispy in large skillet over medium-high heat. Remove bacon with slotted spoon, reserve fat.
- Heat 1 tablespoon bacon fat in large pot over medium heat. Sauté onions, carrots, and celery for 10-15 minutes until soft.
- Add garlic and pinch of salt, cook 1 minute.
- Add cauliflower, potatoes, and vegetable broth. Bring to boil, reduce heat, simmer until vegetables are tender.
- Melt butter in separate saucepan. Whisk in flour, cook 1 minute. Gradually whisk in milk until thick and bubbly.
- Pour roux into soup pot, stir to combine.
- Blend soup with immersion blender until smooth.
- Stir in half-and-half, season with salt and pepper.
- Serve hot topped with reserved bacon.
Notes
Garnish with shredded cheddar and green onions if desired. For smoother texture, use regular blender in batches.