Loaded Potato Soup
Serves 10-12


Wallace Russell, co-owner; Photography by David Baldwin Photography


2 lbs red bliss potatoes, cubed
1 gallon chicken stock
8 oz butter
1 oz garlic
1 oz salt
1 oz black ground pepper
4 large stalks celery, diced
1 yellow onion, diced
1 quart heavy cream
½ gallon whole milk
2 cups parmesan cheese
1 cup corn starch
½ cup water
To taste shredded Monterey jack and cheddar blend, bacon crumbles, and croutons




Heat a small amount of oil in a sauté pan over medium heat. Sauté the celery and onions until translucent. In a large pot, combine chicken stock and potatoes, cooking until the potatoes are softened. Add the celery and onions to the large pot.

In another bowl, mix heavy cream, milk and parmesan cheese. Slowly add this mixture to the large pot, then add the salt, pepper and garlic.

In another bowl, mix cornstarch and water to make a slurry. Slowly add this mixture to the soup and cook until it reaches desired thickness.

Top with cheese, bacon crumbles and croutons.


When You Go
Pic-A-Lilli Inn
866 Route 206, Shamong

April 2017
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