Ingredients for Allen's Loaded Potato Soup
- 6 medium potatoes
- 1 medium onion
- 1 cup carrots
- 1 cup celery
- 2 (10 3/4 ounce) cans condensed chicken broth
- 4 cups water
- 1/2 teaspoon black pepper
- 1/4 cup all-purpose flour
- 1/4 cup butter
- 1 cup heavy whipping cream
- 1 (16 ounce) package Velveeta cheese
- 1 lb bacon
- 1/4 cup green onions
- 1/2 teaspoon salt
- 1/2 cup shredded cheddar cheese
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How to Make Allen's Loaded Potato Soup
- Peel and cube the potatoes. Chop the onion, carrots, and celery.
- In a large (4-quart) heavy pot, combine potatoes, onion, carrots, celery, chicken broth, water, and black pepper.
- Bring the mixture to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 20 minutes, or until the vegetables are tender.
- While the vegetables are simmering, cook the bacon until crisp. Crumble and set aside.
- In a small bowl, whisk together the melted butter and flour until smooth.
- Stir the butter-flour mixture into the soup.
- Cook and stir for 1-2 minutes, or until the soup has slightly thickened and is bubbly.
- Stir in the heavy whipping cream and heat through (do not boil).
- Ladle the soup into bowls.
- Top each bowl with shredded cheddar cheese, crumbled bacon, and sliced green onions.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
19g
Fat
108g
Carbs
11g
