Each Christmas Eve we head out to church, drive to see a few Christmas lights and then come home to this yummy potato soup served with Hickory Farms Summer Sausage, crackers, cheeses, and Christmas cookies for dessert. It all started the first year we were married when my hubby told me that his family’s Christmas Eve traditional dinner was OYSTER STEW (can you say YUCK????) So I tweaked a little with tradition and decided Potato Soup would be just fine in our home.
We’ve tried many different potato soup recipes over the years and they’ve all been good, but last year when I tried this one out I was thrilled to finally find my favorite! Even if you don't cook it up on Christmas Eve, I'm betting your family would enjoy this as a nice warm supper over the Christmas Holidays.
Loaded Potato Soup
Ingredients
- 2 potatoes
- 3 tablespoons margarine or butter
- 2 cups chopped white onion
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 cups water
- 1/4 cup cornstarch
- 1 1/2 cups instant mashed potato flakes
- 1 teaspoon salt
- 3/4 teaspoon ground black pepper
- 1/2 teaspoon dried basil
- 1/8 teaspoon dried thyme
- 1 cup half-and-half
- 1/2 cup shredded Cheddar cheese
- 8 ounces bacon
- 2 green onions, chopped
Directions
- Preheat oven to 400 degrees F (200 degrees C).
- Bake potatoes for 1 hour, or until done. Set aside to cool.
- Melt butter in a 3 quart saucepan over medium heat.
- Saute onions until tender and golden brown.
- Stir in flour, and cook 5 minutes to make a roux.
- Pour in chicken stock and water.
- Add cornstarch and mashed potato flakes.
- Season with salt, pepper, basil and thyme. Bring to a boil, reduce heat, and simmer for 5 minutes.
- Remove the skin from the cooled potatoes, and discard.
- Dice the potatoes into 1/2 inch cubes, and stir into soup, along with the half-and-half.
- Simmer for 15 to 20 minutes, or until thick.
- Spoon into bowls, and garnish with shredded cheese, bacon and chopped green onion.
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