Directions
- 1Dice the bacon into small pieces.
- 2Cook the diced bacon in a pan until crispy.
- 3Finely chop the small onion.
- 4Finely chop the celery stalks.
- 5Add butter to the pan and sauté the chopped onion and celery.
- 6Whisk in the all-purpose flour.
- 7Pour in the whole milk.
- 8Add the chicken stock.
- 9Add the paprika and chicken bouillon powder.
- 10Season with salt and pepper to taste.
- 11Peel and dice the russet potatoes into 1/2-inch cubes.
- 12Add the diced potatoes to the pan.
- 13Cook for 20 minutes.
- 14Stir in the shredded cheddar cheese and some of the cooked bacon.
- 15Serve the loaded potato soup in a bowl.
- 16Top with sour cream.
- 17Add more shredded cheddar cheese and bacon.
- 18Garnish with sliced scallions.
- 19Serve with toasted bread.
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 boardknifefrying panwhisktimersoup ladlebowl
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