Sunday, November 25, 2012

Clay's Kitchen: Loaded Potato Soup

I have had several requests over the years for the recipe to my Loaded Potato Soup. This happens to be one of my family's favorite meals. They will actually make plans to be home so they don't miss out.

This is a hearty flavorable soup. It is thick and cheesy, with just about everything you might put on a baked potato. The cayenne pepper is what gives this soup it's kick. Our family likes it spicy but you can add or reduce this amount to fit your own personal tastes. 
Although it does take a while to make this meal, I can say it is definitely worth the wait. I hope you enjoy it as much as we do. I would love to hear from you.

Clay’s Kitchen: Loaded Potato Soup 

2 tbsp butter
1 small onion diced
2 raw carrots diced
10 cups water
10 chicken bouillon cubes
½ tsp celery salt
1 tbsp dried parsley
1 tsp dried basil
1 tsp cayenne pepper
5 pounds russet potatoes peeled and diced into 1” cubes
2 cans Campbell’s Cream of Chicken soup
2 tbsp flour and a little water
3-4 cups shredded sharp cheddar cheese
1 pound crisp cooked bacon

Cooking Directions:

  • Melt butter in an extra large stew pot (8 quarts or larger)
  • Saute onions and carrots until onions are clear
  • Add water and chicken bouillon cubes, bring to a low boil to dissolve
  • Mix in celery salt, parsley, basil, cayenne pepper and potatoes. Boil potatoes until done but still firm you do not want mushy potatoes.
  • Reduce heat to medium low.
  • Stir in both cans of Cream of Chicken soup
  • In a small cup add a little water to 2 tbsp flour. You want this to be the consistency of gravy, add this to the soup and stir thoroughly. This will thicken the soup as you finish up.
  • Stir in cheese and bacon.

Serving Suggestion:

  • Top with dried chives or finely sliced fresh green onions and extra bacon.
  • Serve with hot chewy bread like Italian, French or other favorite bread.
  • If you want to make this dish stretch, serve with a side salad or sandwiches.