Allen S Loaded Potato Soup Recipe

Ingredients for Allen S Loaded Potato Soup

• 2 lbs russet potatoes, peeled and cubed
• Onions
• Carrot
• 2 stalks celery, chopped
• Condensed Chicken Broth
• 2 cups water
• White Pepper
• 1/4 cup all-purpose flour
• 2 tablespoons butter, melted
• 1 cup heavy whipping cream
• Velveeta Cheese
• 6 slices bacon, cooked and crumbled
• Green Onion

How to Make Allen S Loaded Potato Soup

1. Peel and cube the potatoes. Chop the onion, carrots, and celery.
2. In a large (4-quart) heavy pot, combine potatoes, onion, carrots, celery, chicken broth, water, and black pepper.
3. Bring the mixture to a boil over medium-high heat.
4. Reduce heat to low, cover, and simmer for 20 minutes, or until the vegetables are tender.
5. While the vegetables are simmering, cook the bacon until crisp. Crumble and set aside.
6. In a small bowl, whisk together the melted butter and flour until smooth.
7. Stir the butter-flour mixture into the soup.
8. Cook and stir for 1-2 minutes, or until the soup has slightly thickened and is bubbly.
9. Stir in the heavy whipping cream and heat through (do not boil).
10. Ladle the soup into bowls.
11. Top each bowl with shredded cheddar cheese, crumbled bacon, and sliced green onions.
12. Serve immediately and enjoy!