The BEST Loaded Baked Potato Soup

I love, love, love potato soup, and this is one of my favorite recipes to make. (We're making it tonight!) My mom's is pretty good, but I know she doesn't like to cook with as much fatty goodness as I do. I'm the cook, not the cardiologist. I'm not sure if this is the "BEST Loaded Baked Potato Soup" as the title puts it... but it's pretty high up there on my favorite recipe lists.

THE BEST LOADED BAKED POTATO SOUP

SOURCE: DESSERT NOW, DINNER LATER!

SERVES: 6;   PREP-TIME: 15 minutes;   TOTAL TIME: About 1 hour
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INGREDIENTS:

• 1 (12oz) Package of bacon (about 10 strips)
• 1 small onion, diced
• 1 tsp garlic, minced
• 1/4 cup flour
• 4 cups chicken broth
• 6 Small russet potatoes, peeled & cut into half-inch cubes
• 1 cup of half & half
• 1 cup of medium cheddar cheese
• 4 green onions, chopped
• Salt & Pepper to taste

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DIRECTIONS:

1. In a large stock pot, either dice the bacon and cook it, or cook it in the strips and dice it; drain off the fat and SAVE IT. Let the bacon rest on a paper towel.

2. Using 4 Tablespoons of the bacon fat, saute the onion and garlic for 5-10 minutes or until translucent.  Add the flour to form a roux. Let it cook for 1-2 minutes.

3. Add chicken broth and russet potatoes. Allow to simmer for 25-30 minutes until the potatoes are tender..

4. Add half and half, cheddar cheese, green onions, and half of the bacon bits. Season with salt and pepper to taste.  Allow to simmer an additional 5 minutes to heat through.

5. Serve soup topped with extra bacon, cheese, and green onions. Savor every bite :)

Enjoy!

Olive Garden Zuppa Toscana Copy Cat Recipe

Okay ladies and gentlemen, if you have not had this soup yet, then you'll want to put it on your meal plan for the upcoming week! This is a hit with my family, and even with my super picky 2 year-old.

And if I may say so myself, this recipe tastes even better than what the restaurant itself can conjure up. It's an A+ recipe!

OLIVE GARDEN ZUPPA TOSCANA COPY CAT RECIPE

SOURCE: DAMN DELICIOUS

SERVES: 6;   PREP-TIME: 15 minutes;   TOTAL TIME: About 45 minutes
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INGREDIENTS:

• 4 Slices of bacon, diced
• 1lb Regular Sausage, casing removed
• 2 Tablespoons of Italian Seasoning
• 2 Cloves of Garlic, minced
• 1 Onion, diced
• 4 cups Chicken broth
• 3 Russet potatoes, thinly sliced
• 3 cups of Baby spinach
• 1 1/2 cups of heavy cream
• Salt & Pepper to taste

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DIRECTIONS:

1. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes.  Transfer to a paper towel-lined plate; set aside.

2. Add sausage and italian seasoning to the skillet, season with salt and pepper to taste, and cook until browned - about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat, and set aside.

3. Heat olive oil in a large stockpot or Dutch oven over medium heart.  Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.  Stir in chicken broth and bring to a boil.  Add potatoes and cook until tender, about 10 minutes.

4. Stir in the sausage and spinach until spinach begins to wilt, about 1-2 minutes. Stir in heavy cream until heated through, about 1 minute.  Season with salt and pepper to taste.

5. Serve immediately and garnished with bacon.

Enjoy!