Loaded Potato Soup

Updated at: Wed, 16 Aug 2023 16:17:07 GMT

Step 1

In a large skillet, cook the chopped bacon until crisp. Reserve 1 tbsp bacon grease, drain, and sit bacon aside.

Step 2

Heat 1 tbsp bacon grease and 1 tbsp butter in a dutch oven over medium heat. When the butter is melted, add onion, celery, and garlic. Cook for 4 - 5 minutes or until the edges of the onion begins to brown.

Step 3

Add cubed potatoes and cook for 1 - 2 minutes.

Step 4

Add vegetable broth, cover. Simmer for 30 - 40 minutes or until potatoes are softened.

Step 5

When potatoes are softened, melt the remaining 3 tbsp of butter in a separate small saucepan.

Step 6

Add flour to the melted butter and whisk until smooth. Slowly add heavy cream, whisking as you pour. Bring to a gentle boil and whisk until just thickened. Add dried basil and parsley.

Step 7

Add the cream mixture to the soup and stir until combined.

Step 8

Remove the pot from the heat. Use your immersion blender to blend until smooth. Remove the immersion blender and return the pot to the hot burner. Season with salt and pepper, to taste.

Step 9

Serve garnished with shredded cheddar cheese, chopped cooked bacon, and fresh parsley.

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