Last weekend, we had the joy of hosting some very sweet friends. Josh and Sarah are getting married in just a couple months, and my childhood friend Tanner is helping with wedding plans! The weather took a delightful turn last week, and it tempted us with the thought that fall was here. We had all the windows in the house open to absorb the 60 degree temps, and soup seemed to be the ideal meal for the evening. I first discovered this
recipe through
Pinterest.This is a rich and hearty soup that warms heart and soul. Sarah brought a gorgeous kale salad to serve along side and I also served whole wheat mountain bread (store bought unfortunately) to dip in the soup and bring the meal together. We spent hours around our dinner table just sharing life with one another. I love our dinner table, first of all because it was a gift from our neighbors that I grew up with, and secondly, because it has benches rather than chairs. I love the closeness that benches create, and during dinner and the following hours, I sensed an openness and closeness being shared around our table. Joel brewed some delicious coffee to top the evening off.
Loaded Baked Potato Soup
6 servings
4 pieces of bacon, chopped
3 shallots, diced
2 cloves garlic, minced
3 carrots, diced
8 Russet potatoes, diced
2 T flour
2 cups chicken broth
Salt and pepper to taste
1 cup heavy whipping cream
Garnish with cheese and sour cream
- In a dutch oven over medium heat, fry bacon until crisp.
- Remove bacon and drain on paper towels, reserving half for garnish.
In bacon fat, cook shallots, garlic, and carrots until the caramelized. Add potatoes and cook for 5 minutes, stirring occasionally.
- Whisk in flour and stir constantly over low heat until the flour is
cooked and the mixture has thickened slightly, about 5 to 7 minutes.
Add chicken broth and half of the bacon. Season with salt and pepper.
- Over medium-high heat, bring the soup to a simmer and cook for 25
minutes or until the potatoes are soft. Mash or use an immersion blender for
thicker, creamier texture. Stir in whipping cream and simmer for 5 minutes.Soup should have a creamy consistency.
- Season to taste, and garnish with toppings.
