Loaded Potato Soup Recipe – Easy Recipe For A Cold Day

If you are crunched for time but want a comforting home cooked meal; then this is the recipe for you! The recipe should take no longer than 35 minutes and it has a ton of classic flavors. It’s the perfect recipe for a cold winter day: Loaded Potato Soup.

 

Quick and Easy Loaded Potato Soup:

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6 Russet Potatoes (washed and dried)
7 Cups Whole Milk
1 pound bacon
2/3 cup All Purpose Flour
16 ounces of sour Cream
12 ounces Shredded Cheddar Cheese
1 bunch of Scallions
1 tsp Garlic Powder
½ tsp onion powder
Salt and Pepper to taste

  1. Microwave Potatoes for 15 minutes or bake potatoes for 45 minutes at 350F until potatoes are tender.
  2. Cook bacon in skillet on medium heat until crisp. Remove bacon and leave fat in pan.
  3. Add flour to the bacon fat. Whisk and cook the flour mixture for about two minutes and the mixture resembles a paste.
  4. Add warmed milk gradually while whisking. Make sure the mixture is smooth and the lumps are gone.
  5. Simmer the milk mixture for approximately 20 minutes stirring very often. The mixture should reduce and become thicker.
  6. Scoop out the flesh of the potatoes and add to the milk mixture.
  7. Add 6 ounces of the cheese, garlic powder, and onion powder and stir.
  8. Season with Salt and pepper.
  9. Chop bacon for garnish.
  10. Chop Scallions on a bias for garnish.
  11. Serve soup topped with a dollop of sour cream, cheddar cheese, bacon and scallions.

    Enjoy!

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Hell’s Kitchen Season 14 contestant Christine Hazel hails from the Philadelphia area. She graduated Harry S. Truman High School in Levittown, Pennsylvania as the National Honor Society President. After Truman she worked in food service places like Triumph Brewing Co. in Bucks County and then sought a career as an insurance agent with New York Life. But that was not her dream. Hazel decided to pursue her passion for cooking, which she had previously only done for family and friends. She quit her job and enrolled in The Art institute of Philadelphia. Even before earning her bachelor’s degree in Culinary Management and graduating with honors, she found herself working at high-profile events. She served as a chef at the 2013 U.S. Open at Merion. While in Culinary School, Chef Hazel competed on FOX’s Hell’s Kitchen to learn from Chef Gordon Ramsey. She battled her way to the top 9 to beat out many experienced Chefs. Upon returning, she honed her style at various internships like Farm and Fisherman Tavern in Cherry Hill, and opportunities working for Jose Garces Catering in Philadelphia. She describes her style as putting modern twists on classic French and American dishes. Primarily, Hazel is a Private Chef and Consultant. She is the Current Sous Chef for AT&T at the Augusta National Golf Club for the Master’s Tournament. She now serves as Chef Advisor for all Chickies and Pete’s locations. Her projects include new menu development, upscale catering, and tasting dinners. The position allows her to teach others, which she loves, and also be creative, exposing people to foods they may have hesitated to try before.

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