Loaded Baked Potato Soup


Photo: Cinnamon Girl

About

Your family will love this and kids will have fun choosing their own toppings.

Yield:

6

Added:

March 6, 2010

Creator:

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Ingredients

10 slices Bacon
1 Yellow Onion, diced
4 cloves Garlic, minced
1 tablespoon white vinegar
7 cups cubed Potatoes, skins on(Yukon Gold/all-purpose or a boiling
6 cups Chicken or Vegetable Broth
1 tablespoon fresh chopped Parsley
1 teaspoon Thyme
1 teaspoon Rosemary
1 teaspoon Sea Salt
1/2 teaspoon Black Pepper
1 can(14 oz.) Evaporated Milk
2 tablespoons cornstarch
1/4 cup cold water
Toppings:
Steamed broccoli florets
Sour cream
Shredded Sharp Cheddar
Chopped green onions
Crumbled bacon

Preparation

1
In a large saucepan or soup pot fry the bacon until crispy. Remove the bacon and set aside. Remove all but two tablespoons of the bacon grease. Saute the onions until tender and translucent. Add the garlic saute until fragrant. Add the vinegar and de-glaze the bottom of the pan.
2
Add the potatoes, broth, parsley, thyme, rosemary, salt and pepper. Bring to a boil. Turn down heat and allow to simmer for 20 minutes or until potatoes are tender. Steam the broccoli in a steamer pan until tender.
3
Remove 2 cups of potatoes and smash with a fork or potato smasher. Add back to pan along with the evaporated milk. Bring back to a simmer. Taste and re-season with salt and pepper if needed.
4
In a small bowl whisk together the corn starch and cold water. Slowly stir the mixture into the soup.
5
Simmer for five minutes. Turn off heat and let sit for five minutes before serving to allow it to thicken further. Crumble the bacon.
6
Serve with toppings.

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