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  • Writer's pictureCheyenne

Loaded Potato Soup


6 strips bacon, chopped**

1 onion, chopped

1 celery stock, chopped

¼ cup butter

½ cup flour

2 cups chicken stock

4 cups whole milk

1 tsp black pepper

½ tsp salt

1 tsp seasoning salt

1 lbs red potatoes, cubed

1 cup sharp cheddar

¼ cup green onions

½ cup heavy cream

**Pork can easily be omitted if necessary


  1. Heat large pot over medium. Add bacon and fry until crispy

  2. Set bacon aside. Get rid of all but about ½ tbsp bacon grease

  3. To bacon grease, add chopped onion and celery. Cook until celery is tender

  4. Now you will make the roux. Add ¼ cup butter to the pot and stir until completely melted

  5. Pour flour into pot and stir constantly for about a minute to get rid of the raw flour taste

  6. Pour in chicken stock and milk. Mix well

  7. Add pepper, salt, and seasoning salt and potatoes

  8. Cover pot and lower heat to medium-low. Cook about 25 minutes, or until potatoes are tender

  9. Add sharp cheddar, reserved bacon, and green onions

  10. Lastly, add heavy cream and stir

  11. Enjoy as is, or top with extra cheese, bacon, and onions!

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