This soup is the definition of comfort food. I hope you get a chance to enjoy this delicious loaded potato soup this fall.
1 lb Bacon, cut into ½ inch pieces
1 Stick (½ cup) Butter
⅔ Cup Flour
6 Large Russet Potatoes
7 Cups Whole Milk
1 teaspoon Salt
1 teaspoon Pepper
4 Green Onions, thinly sliced
8 oz Sharp Cheddar Cheese, grated
1 Cup Sour Cream
1-2 Cups Chicken Broth, to thin out if too thick
Cook bacon in a large soup pot over medium-high heat. Cook until crisp. Remove with a slotted spoon and reserve on a plate. Keep the bacon grease in the pan.
Peel and dice the potatoes. Microwave until soft. Heat for 5 minutes at a time and stir. Or they could be baked ahead of time.
Add butter to the bacon grease. Melt over medium/high. Once melted, whisk in the flour and cook for 1-2 minutes.
Slowly add in the milk one cup at a time. Every time milk is added, let it thicken and bubble before adding another cup. It will get nice and thick this way. Stir in the salt and pepper.
Fold the cooked potatoes and green onions to the soup and bring to a bubble.
Turn the heat to low and stir in the cheese and sour cream. If too thick, add some chicken broth to thin it out to your liking.
Yield: 12 or more
This Chicken and Dumplings Soup is different than the average Chicken and Dumplings Soup. Normally there are a few large dumplings that are cooked on the top of the soup. With this Chicken and Dumplings Soup, there are tons of tiny dumplings that are cooked within the soup. The dumplings cook more evenly and much quicker this way. It’s delicious too! Chloe even ate it!
1 1/2 lbs Boneless, Skinless Chicken Thighs, cut into bite size pieces
Salt and Pepper
1 teaspoon Olive Oil
1 Onion, chopped fine
8 Cups Chicken Broth
2 lbs Potatoes, cut into bite sized pieces
2 1/2 Cups Flour
1/4 teaspoon Baking Powder
3 Eggs, lightly beaten
1 Cup Half-and-Half, divided
1/2 Cup Water
Season chicken with salt and pepper. Heat olive oil in a large pot over medium/high heat. Once hot, add the chicken and cook until browned. Reserve on a plate.
Add onion to the pot, cooking until browned, about 3-5 minutes. Add broth and potatoes. Bring to a bubble, reduce heat and simmer for 10 minutes. Season with salt and pepper.
While the soup is simmering, mix together the dumpling batter. Combine flour, baking powder, 1 teaspoon salt, and 1/4 teaspoon pepper in a bowl. Add eggs, 1/2 cup half-and-half and stir to combine. Pour batter into a large zip top bag. Snip off 1/4 inch of a corner of the bag. Squeeze batter into the pot, cutting with kitchen shears every 1/2 inch as it comes out. Simmer until they float, about 10 minutes.
Add chicken and any juices from the plate back to the pot. Stir in the remaining 1/2 cup half-and-half. Season with salt and pepper to taste.
-Recipe adapted from Cook’s Country magazine-
Nothing welcomes the beginning of winter like a big bowl of soup!
5 lbs Potatoes, peeled and chopped in 2-inch chunks
1 Small Onion, diced
4 Cloves Garlic, finely grated
1 teaspoon Salt
1/2 teaspoon Black Pepper
1/2 teaspoon Crushed Red Pepper Flakes
2 Quarts Chicken Broth
2 (8-ounce) Packages Cream Cheese, to add at the end
For Garnish: Crumbled Bacon, Chopped Green onions, and Shredded Cheddar Cheese
Combine the potatoes, onion, garlic, salt, pepper and crushed red pepper in a slow cooker. Cook on low for 8 hours or high for 4 hours.
Blend together with an immersion blender until creamy. Cut the cream cheese into smaller chunks and add to the soup. Cook for 30 minutes on high, stirring frequently to melt in the cheese. Blend again with the immersion blender to break up any remaining chunks of cream cheese.
Season with salt and pepper to taste.
Serve with crumbled bacon, green onions and shredded cheddar cheese on top.
Serves: about 10
-Recipe comes from A Year Of Slow Cooking-