Ahhh, this soup. This soup has turned my, “soups are not a main course!” husband into a, “Hey, I could do that creamy potato soup in bread bowls for dinner,” kind of guy.  It’s thick and creamy, filling and comforting.

One day my husband stopped at a little gas station to get gas and ended up buying a cup of potato soup that they made and sold.  He shared it with me because he thought it was really good, and I guess that’s what you do when you find something you like.  Personally, I guard good food like a grizzly bear, but that’s just me.  I wasn’t really in the mood for soup then, but I obliged him and learned that he wasn’t really being generous – he wanted me to replicate the soup and if I didn’t try it, I wouldn’t know what flavor he wanted.  Gotcha.

I searched the web for a recipe that I thought might get me close, and figured I’d tweak it if need be.  It has taken a few tries, but eventually I did hit the right chords of flavor and it is a favorite filling, and satisfying soup.  I’m not sure if trying to replicate a gas station soup is really something to be proud of, but hey… It’s delicious.

I changed the original recipe so much that it really doesn’t do me much good to give credit here because I think I have changed everything. I encourage you to make your own changes, too.  The seasonings are kind of eyeballed, so I guessed on measurements. This recipe made enough to feed my family of 9 with enough for another meal, so if you have a smaller family you can safely halve it. Without further commentary, I give to you:

Creamy Loaded Potato Soup

Ingredients:

• 10-12 medium baking potatoes, peeled and diced into bite sized bits
• 4-6 carrots, minced or small dice
• 3-5 stalks celery, minced or small dice
• 8 cups of chicken broth
• 1lb bacon
• 1 chicken breast, cut into small bites (optional – I add it to give it more “Uumpf”)
• 2 onions, small dice
• 4 cloves garlic, minced
• 1 tsp oregano
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp parsley
• 1/2 c flour
• 4c heavy cream

Method:

1. Place prepared potatoes, carrots and celery in a heavy bottomed stock pot.  Add chicken broth and bring contents to a boil.  Gently boil the vegetable until soft.
2. Meanwhile, slice your bacon into small strips and cook in a skillet until browned and cooked. Remove bacon, set aside.
3. Add chicken to the skillet the bacon was cooked in.  Brown the chicken and cook until done throughout.  Remove chicken, set aside.
4. Add onion to the same skillet the bacon and chicken was cooked in.  If your bacon was as fatty as mine, there will still be fat.  If not, add a tablespoon of butter.  Saute the onion until soft and translucent.  Add the garlic and saute until fragrant – about 30 seconds.  Pour all of the onion and garlic goodness into the potato soup.  Use a spatula and get all the good stuff.
5. Add seasonings, chicken, and half of the bacon.  The other half can be used as a topping.
6.  Check your potatoes and carrots.  If they are soft, move on.  If they are not, continue cooking at a low boil until they are soft.
7. Remove about a cup of liquid from the soup pot and whisk in the flour.  You are creating a paste that will thicken the soup.  Once your potatoes and carrots are cooked and soft, add the paste.  Stir it around to combine, bring the liquid back up to a gentle boil, then reduce the heat to a simmer.
8. Add the heavy cream and stir well to combine.  Reheat the soup back up to a simmer.  It should be smooth, creamy and thickened.

This soup can be topped with cheddar cheese, remaining bacon, green onions, chives, whatever suits your fancy.  It is very filling in a bread bowl.