1 Video | Photo: Fully Loaded Cheesy Potato Soup Recipe
Ingredients
- 4 tablespoons butter
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 rib celery, finely chopped
- 2 cloves garlic, finely chopped
- 1/4 cup all-purpose flour
- Salt and freshly ground black pepper
- 3 cups chicken stock
- 1 cup whole milk
- 1 (12-ounce) bottle light-bodied beer
- 2 large russet potatoes, peeled and chopped
- 2 cups grated extra-sharp Cheddar (about 8 ounces)
- Dash hot sauce
- Dash Worcestershire
- Sour cream, for topping
- 4 slices bacon, cooked crisp, for topping
- 2 tablespoons chopped fresh chives, for topping
Directions
In a large saucepan over medium heat, melt the butter. Add the onion, carrot, celery, and garlic and saute in butter until the vegetables begin to soften, about 4 minutes. Sprinkle the flour into the pan and continue to stir for 2 minutes to toast the flour. Add salt and pepper, to taste. Gradually whisk in the stock, then the milk and the beer. Stir in the potatoes and bring the soup to a boil. Reduce the heat and simmer the soup until the potato is tender, about 20 to 30 minutes.
Remove the pan from the heat and using an immersion blender, puree the soup until smooth. Return the soup to low heat. Add the cheese a handful at a time, stirring until melted and smooth after each addition. Season the soup, to taste, with hot sauce, Worcestershire, and salt and pepper.
Divide the soup among bowls and top with sour cream, crisp bacon and chopped chives.
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By angelrocks87
torrance, ca
on May 29, 2012
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OMG! this recipe was so Delicious!! i doubled it [big family]
and also added shredded chicken breast and 2 cans of corn at the end.
the soup is so tasty! i think the next time i make it i will hold out some potatoes to accompany the chicken! i also melted more shredded cheese on top with sour cream instead of bacon! the corn and chicken def. added the soup!
By woods1985
on May 08, 2012
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If you're looking for a "cream of potato" soup this is not it. The broth only has one cup of milk, the rest is chicken stock and beer. That said: this is delicious!! You have a lot of freedom with this recipe to modify it as you see fit. I decided to cut up the four pieces of bacon and sautée it with the veggies because I wanted a stronger bacon flavor in the soup. I love beer and used a full bottle of Sam Adams Coastal Wheat. I didn't think it was over-powering, but if you aren't a huge beer fan you probably will want to cut back on the amount of beer added. I don't have an immersion blender so I reserved some of the potatoes and veggies before ladleing the soup into a standard blender. The Worcestershire sauce really adds to the flavor of the soup! This is perfect meal for watching football and think it would impress any guy who loves bacon or beer or loaded potatoes ;
By leroche
Bismarck, ND
on April 29, 2012
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I made this soup last night, following the recipe exactly except for the following: I used pepper jack cheese, maple bacon and removed some of the potatoes so it would be a little chunky. I didn't have any chives (OK, I had some in my garden but was too lazy to brave the wind and rain for them, but it didn't matter. It was delicious, easy to prepare and the ingredients were available. The only thing I had to go to the store for was the bacon. My husband loved it and I'll definitely be making it again. It's a recipe that can easily be tweaked for different flavors. Next time I might try adding roasted poblano peppers, jalapenos or corn to give it a Southwestern flavor. I highly recommend it.
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