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Showing posts from April, 2008

Loaded Baked Potato Soup

5# Russet Potatoes
1# Bacon
1 Large Onion, chopped
2 cans Cream of Celery soup
1 Stick of butter or buttery spread
1 cup Sour Cream
Heavy Cream (or milk, or condensed milk, depending on your preference)
Fresh Chives, chopped
Salt and Pepper

Wash, peel and cube potatoes and boil in salted water until fork tender.
Fry bacon, drain and crumble into very small pieces. Reserve some of the rendered fat to saute the onions.
Saute onions until carmalized.

Mash 2/3 of the potatoes with butter, add the cans of undiluted cream of celery soup while mashing. Add sour cream. Add the remaining 1/3 of cubed potatoes, bacon, onion and chives. Stir and if needed, add the heavy cream or milk to thin the soup to the desired consistency. Salt and pepper to taste. Reheat soup until hot. Serve. Makes 6 dinner main dish sized servings.