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Loaded Potato Soup

5 large potatoes, cubed
3 c. chicken stock
4 c. milk
2 large carrots, diced
3 celery stalks, diced
1 medium onion, diced
8 oz. cream cheese, cubed
1 c. shredded cheddar cheese
1/3 c. butter
1/3 c. flour
3 garlic cloves, minced
green onions, chopped
1/2 lb. bacon, chopped
salt & pepper to taste

In a large pot on medium heat cook bacon until crispy. Remove and drain on paper towels. Set aside for garnish.

In the same pot, using 1 T. of bacon grease, add carrots, onions and celery. Cook for 5 minutesor just until softened. Add butter and garlic and cook on low heat, add flour and cook for 1 minute whisking constantly to cook the flour. Stir in the chicken stock, milk and cream cheese and add the diced potatoes. Bring to a slow simmer cook 15-20 minutes or until potatoes are tender. Add in the cheddar cheese, add salt and pepper to taste. Serve in bowls and garnish with more cheese, bacon, and green onions.

From the January - February 2018 issue of The Ohio Country Register




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