Loaded Baked Potato Soup with Four Cheeses

Such a simple recipe. This will come in hand on this cool fall nights. Serve hot with cornbread, salad & homemade banana puddin' (recipe follows)


Fully Loaded Baked Potato Soup with Four Cheeses:
Serves 6 -8

6 med-large red potatoes, washed well (eyelets removed, if needed)
1/2 c. vidalia onion, chopped fine
1 rib of celery, cut length-wise, then chopped
2 tbs. minced garlic OR 6 fresh-pressed garlic cloves
3 tbs. butter (half a stick)
10 pieces fresh crisp bacon (reserve several for garnish)
4 c. chicken broth
1/2 c. flour
1 tsp. dried parsley
8 slices American Cheese
2/3 c. shredded colby jack (pepper jack, munster& gouda work well, too)
2/3 c. shredded mozzarella
8 oz. carton onion & chive cream cheese
salt to taste (about 1-2 tsp.)
fresh cracked pepper
1 tsp.crushed red pepper flakes
1 12oz. can of beer (Yeungling or other dark lagers work best in this dish)
1-1.5 c. milk



1. Using a very large pot or stew-pot with a lid, put the butter in the pot & let it melt on med-high heat. When the butter is melted & begins to sizzle, add onions, celery & garlic. Cook until onions are tender & translucent. Garlic should be aromatic. Add pepper flakes, parsley, can of beer, milk & chicken broth. Bring to boil.

2. Once boiling, add the potatoes, bacon, salt, pepper. Whisk in flour. Mix well. Boil for 10-15 minutes to marry ingredients. Turn the burner down to low-med.

3. Unwrap American slices; pull apart by hand into small pieces & drop them carefully on top of the soup.Stir until melted.

4. Add both shredded cheeses & stir until melted.

5. Spoon cream cheese carefully into soup & stir until melted. Let boil for one hour at low-med.

6. When serving, offer shredded cheese, sour cream, bacon crumbles, scallions & hot sauce.

Chef's note: You also may add sausage for a heartier taste. Use a brand with high fat content, to add flavor. Make sure you drain it before adding to the soup.