Amy S Loaded Baked Potato Soup Recipe

Ingredients for Amy S Loaded Baked Potato Soup

• Russet Potatoes
• 1 cup milk
• 2 tablespoons all-purpose flour
• Half And Half Cream
• 4 cups chicken stock
• Vidalia Onion
• 2 stalks celery, diced
• Baby Carrots
• Fresh Thyme
• 2 tablespoons fresh parsley, chopped
• Velveeta Cheese
• Smoked Cheddar Cheese
• Cheddar Cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon to 1 tablespoon Tabasco sauce (or to taste)
• Bacon
• 2 tablespoons butter
• Extra Virgin Olive Oil
• 1/2 teaspoon black pepper

How to Make Amy S Loaded Baked Potato Soup

1. In a large pot or Dutch oven, sauté the chopped onion, diced carrot, and diced celery in the butter and olive oil over medium heat until softened, about 5-7 minutes.
2. Pour in the chicken stock and bring to a simmer. Reduce heat and simmer for 10 minutes.
3. In a separate saucepan, whisk together the milk, half & half, and flour until smooth.
4. Cook over medium-low heat, whisking constantly, until the mixture thickens slightly, about 3-5 minutes. Do not boil.
5. Stir in the garlic powder and black pepper.
6. Gradually add the shredded cheddar and Monterey Jack cheeses to the milk mixture, stirring until completely melted and smooth.
7. Pour the cheese sauce into the pot with the simmering chicken stock and vegetables.
8. Gently stir in the cubed potatoes and bacon bits.
9. Add Tabasco sauce to taste, starting with 1/2 teaspoon and adding more as desired.
10. Stir to combine all ingredients.
11. Reduce heat to low, cover, and simmer for 15 minutes, or until the potatoes are tender.
12. Stir in the fresh parsley.
13. Serve hot and enjoy!