Loaded Potato Soup
Directions
- 1Dice 4 slices of bacon.
- 2Cook the diced bacon in a pan until crispy, then remove and set aside, reserving some bacon fat in the pan.
- 3Finely chop 1 small onion.
- 4Finely chop 2 celery stalks.
- 5Add 2 tablespoons of unsalted butter to the pan with bacon fat, then add the chopped onion and celery and sauté until softened.
- 6Whisk in 2 tablespoons of all-purpose flour.
- 7Pour in 1 cup of whole milk.
- 8Pour in 4 cups of chicken stock.
- 9Add 1 teaspoon of paprika and 1 teaspoon of chicken bouillon powder.
- 10Season with salt and freshly ground pepper to taste.
- 11Peel and dice 4 russet potatoes into 1/2-inch cubes.
- 12Add the diced potatoes to the pan.
- 13Cover the pan with a lid and simmer for 20 minutes.
- 14Stir in 1 cup of heavy cream.
- 15Add 2 cups of shredded cheddar cheese and mix until melted and well combined.
- 16Pour the loaded potato soup into a bowl.
- 17Top with a spoonful of sour cream.
- 18Add some extra shredded cheddar cheese.
- 19Sprinkle with crispy bacon bits.
- 20Garnish with sliced scallions.
- 21Serve with a slice of toasted bread for dipping.
Ingredients
- 4 slices bacon
- 2 tablespoons unsalted butter
- 1 small onion
- 2 celery stalks
- 2 tablespoons all-purpose flour
- 4 cups chicken stock
- 1 cup whole milk
- 1 cup heavy cream
- 4 russet potatoes
- 1 teaspoon paprika
- 1 teaspoon chicken bouillon powder
- Salt
- freshly pepper
- 2 cups cheddar cheese
- sliced scallions
- sour cream
- extra cheddar
Equipment
cutting boardknifepanwhisklidkitchen timerbowlladlespoon
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