GUEST RECIPE FEATURE

Requested from: LINDA JONES SPARKS

ROBINSON SPRINGS, ALABAMA USA


My Mother’s Favorite LOADED POTATO SOUP

Table of Contents: SOUPS

Vegetarians: use vegetable broth, olive oil, and leave-off the bacon.

 

6 medium to large Idaho or russet potatoes

Bottled, pre-cooked real bacon pieces or 8 slices bacon cooked and crumbled for garnish (optional)

1 T. bacon drippings or 1 T. extra virgin olive oil

1 cup diced yellow onion

6 cups chicken or vegetable broth

2 cups Half & Half cream

¼ cup chopped fresh parsley

2 medium cloves garlic, minced

1 tsp. dried basil

1 tsp. salt

1 tsp. freshly ground black pepper

½ tsp. Tabasco sauce

1 cup grated sharp Cheddar cheese; plus extra for garnish, if desired

¼ cup thinly sliced green onions for garnish

 

 

 

 

 

 

Bake the potatoes in the microwave or the oven.  Cool, peel; then slice.

At this point, cook the bacon, if not using the bottled, pre-cooked bacon.

 

In a Dutch oven, slowly cook the onions in either the bacon drippings or the olive oil until soft.  Add the chicken (or vegetable) broth, sliced potatoes, parsley, garlic, basil, salt, pepper, and Tabasco sauce and bring to a boil.  Immediately, reduce heat to a simmer and cook, uncovered, for 30 minutes.

 

Use a potato masher or a heavy spoon to break-up any large pieces of potato.  Stir in the Half & Half and continue to simmer for 10 minutes; then add the cheese.  Simmer and stir until the cheese is melted and completely blended into the soup. Do not let the soup boil from this point onward.

Serve the soup hot and topped with the bacon and green onions.  Additional grated cheese may be added to the toppings, if desired.

 

The soup tureen was hand painted and fired in her kiln by my mother's grandmother, Mary Lizzie Johnstone Judkins, in Wetumpka, Alabama in the mid-1800's.

 

This recipe came from my brother’s wife, Linda, an excellent cook.  She would lovingly make the soup for my mother.  And wow!  Did my mother ever love it and so do we!  With this glowing recommendation, I urge you to give it a try for yourself.  Linda found the basic recipe many years ago in a cookbook made by The Presbyterian Church of Jackson, Alabama.  I have made a couple of changes to speed up the cooking process and Linda microwaves her potatoes rather than baking them to again cut the cooking time.  Thanks, Linda.  Viewers, let me know what you think, OK?

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