Fully-Loaded Cheesy Potato Soup

Loaded Potato Soup

Ingredients

  • 4 tablespoons unsalted butter
  • 2 cloves garlic, finely chopped
  • 1 carrot, finely chopped
  • 1 rib celery, finely chopped
  • 1 onion, finely chopped
  • 1/4 cup all-purpose flour
  • Salt and freshly ground black pepper
  • 3 cups chicken stock, plus more if needed
  • 1 cup whole milk
  • One 12-ounce bottle light-bodied beer
  • 2 large russet potatoes, peeled and chopped
  • 2 cups grated extra-sharp Cheddar (about 8 ounces)
  • Dash hot sauce
  • Dash  Worcestershire sauce
  • Sour cream, for topping
  • 4 slices bacon, cooked crisp, for topping
  • 2 tablespoons chopped fresh chives, for topping

Cooking Instructions

Melt the butter in a large saucepan over medium heat. Add the garlic, carrots, celery and onions, and cook until the vegetables begin to soften, about 4 minutes. Sprinkle the flour into the saucepan to toast the flour, stirring constantly, about 2 minutes. Sprinkle with salt and pepper. Gradually whisk in the stock, and then the milk and beer. Stir in the potatoes and bring the soup to a boil. Reduce the heat and simmer the soup until the potatoes are tender, 20 to 30 minutes.

Remove the saucepan from the heat and, using an immersion blender, puree the soup until smooth. Return the soup to low heat. Add 1 cup of the Cheddar, a handful at a time, stirring until melted and smooth after each addition. Add additional chicken stock if necessary to adjust the consistency. Sprinkle with hot sauce, Worcestershire, salt and pepper. Divide the soup among bowls and top with the remaining Cheddar, sour cream, bacon and chives.

From:  www.foodnetwork.com/recipes/patrick-and-gina-neely

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