Loaded Potato and Bacon Soup

Ingredients

- 4 large Russet potatoes, peeled and diced
- 6 slices of bacon
- 2 tablespoons bacon drippings
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups evaporated milk
- 2 cups frozen green peas
- 1/2 cup sliced green onion
- 1 teaspoon black pepper
- 1 1/2 teaspoons salt

Instructions

1. Cook the Bacon:
Heat a large skillet over medium heat, and cook the bacon until crisp. Remove bacon from the skillet, setting aside on a paper towel-lined plate. Reserve 2 tablespoons of bacon drippings in the skillet.

2. Prepare the Potatoes:
In a large pot, add the diced Russet potatoes and cover with water. Bring to a boil over high heat, then reduce the heat and simmer for 15 minutes or until tender. Drain and set aside.

3. Create the Roux:
In the skillet with the bacon drippings, melt the butter over medium heat. Stir in the flour, whisking constantly for about 2 minutes until a smooth paste forms. This is your roux, which will thicken the soup.

4. Add the Milk:
Gradually whisk the evaporated milk into the roux. Continue whisking until the mixture is smooth and comes to a simmer. This should take about 3-5 minutes.

5. Combine the Ingredients:
Add the cooked potatoes and frozen green peas to the pot with the milk mixture. Stir well to combine.

6. Season the Soup:
Crumble the cooked bacon and add it to the soup, along with the green onions, black pepper, and salt. Stir to incorporate all ingredients.

7. Simmer and Serve:
Let the soup simmer for an additional 5-10 minutes over low heat to allow flavors to meld. Adjust seasoning if necessary. Serve hot with crusty bread or a side salad.

Total Time

PT40M
40 minutes

Type of Dish

Dinner

Keywords

Potato soup, Loaded potato soup, Bacon soup, Creamy soup, Comfort food, Dinner recipe, Easy soup recipe, Russet potatoes, Soup with peas, Hearty soup

Recipe Yield

Feeds 4 adults

Calories

Approx. 2,000 calories for the entire dish

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