Loaded Baked Potato Soup

Serves 1
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Directions

  1. 1Chop up two celery stalks and one onion and put them aside.
  2. 2Dice about six slices of bacon and throw that in the pot.
  3. 3Carefully dice up four russet potatoes and throw them in some ice water.
  4. 4Once the bacon is done, remove it and set it aside.
  5. 5Remove a spoonful of oil from the pot and throw in your chopped veggies.
  6. 6Once the veggies are soft, add your flavor (paprika, onion powder, garlic powder, chicken bouillon, salt, and pepper).
  7. 7Once rich in color, throw in four tablespoons of butter and four tablespoons of flour.
  8. 8Give it a good mix to combine.
  9. 9Add four cups of chicken stock.
  10. 10Let that simmer for a bit.
  11. 11Add one cup of milk and one cup of heavy cream.
  12. 12Strain out your potatoes from the ice water and add them to the pot.
  13. 13Let the soup simmer until the potatoes are tender and cooked through.
  14. 14Once the potatoes are tender, take out about a third of the potatoes and blend them up to make the soup creamy.
  15. 15Give the soup a good mix.
  16. 16Add 8 ounces of sharp cheddar cheese.
  17. 17Let the cheese melt in.
  18. 18Add back the cooked bacon.

Ingredients

  • 6 slices bacon
  • 1 onion
  • 2 celery stalks
  • 4 tbs unsalted butter
  • 4 tbs flour
  • 4 c. chicken stock
  • 1 c. milk
  • 1 c. heavy cream
  • 4 russet potatoes
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp chicken bouillon
  • Salt and pepper
  • 8 oz sharp cheddar
  • Green onions
  • Sour cream

Equipment

pot

Tips

  • Making toast is highly recommended as it's perfect for the soup.
  • Blending about a third of the cooked potatoes will make the soup nice and creamy.
Loaded Baked Potato Soup | Clip Recipe