Imagine your favorite loaded baked potato but in the form of a soup and you get this creamy, rich and cozy loaded potato soup. During the colder months of the year soups are essential to stay warm. This soup is filling and full of flavor so be sure to try it the next time your looking for something cozy.
Total Time: 55 minutes Prep Time: 15 mins Cook Time: 40 mins Servings: 6
RECIPE INSTRUCTIONAL VIDEO
Loaded Potato Soup
Ingredients
16 ounces Beef Bacon, or bacon of choice
½ Medium Yellow Onion, diced
2 cloves Garlic, minced
3 pounds Russet Potatoes, peeled & chopped
¼ cup Unbleached All-purpose Flour
3 cups Whole Milk
2 cups Chicken Stock; I used Better Than Bouillon Roasted Chicken Base 2 Teaspoons + 2 Cups Hot Water
½ cup Heavy Cream
8 oz Grated Sharp Cheddar Cheese, divided
Scallions, to taste
Sour Cream, to taste
Kosher Salt, to taste
Black Pepper, to taste
Instructions
1. In a large pot on medium heat add in bacon. Cook bacon on both sides until crispy, then remove from the pot and set aside. Chop bacon into bits and save for later steps.
2. Drain some of the bacon grease from the pot, keeping about 2 tablespoons remaining in the pot.
3. To the same pot, add in diced onions with a pinch of salt and cook the onions down for about 5 minutes until onions are soft. Scrape up any browned bits from the bottom of the pot while cooking the onions. After onions become softened, add in minced garlic and cook for an additional 1 minute.
4. After cooking the onions and garlic, add in all-purpose flour and stir frequently for about 1 minute until flour is absorbed.
5. Next, slowly pour and whisk in milk and chicken stock. Slightly turn up the heat to bring to a boil. Once boiling, add in peeled and chopped potatoes and stir in.
6. Reduce the heat to low-medium and cover the pot with the lid slightly open. Simmer the soup for 20 minutes until the potatoes become fork tender. Occasionally stir the soup to prevent the potatoes from sticking to the bottom of the pot.
7. After the potatoes are tender, remove the soup from the heat. Pour in heavy cream and mix in. I recommend using a masher and mash the potatoes a little bit in the pot, but not all of the potatoes. Mashing some of the potatoes and stirring in will thicken up the soup.
8. Stir in about 6 ounces of cheddar cheese, 10 ounces of bacon, and scallions to taste. Use the remainder of cheese, bacon, and scallions as toppings for the soup. Season the soup with salt and black pepper to taste. Serve and enjoy.
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