Baked Potato Soup

29 mins
Serves 1
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Directions

  1. 1Cook bacon until crispy. Remove and set aside. Soak up bacon grease, leaving 2T behind.
  2. 2Cook bacon until crispy. Remove and set aside. Soak up bacon grease, leaving 2T behind.
  3. 3Cook bacon until crispy. Remove and set aside. Soak up bacon grease, leaving 2T behind.
  4. 4Add butter and onion, sauté for 5 minutes until onions soften. Add garlic and cook for 30 seconds.
  5. 5Add butter and onion, sauté for 5 minutes until onions soften. Add garlic and cook for 30 seconds.
  6. 6Add butter and onion, sauté for 5 minutes until onions soften. Add garlic and cook for 30 seconds.
  7. 7Add flour and stir for 1 minute.
  8. 8Add flour and stir for 1 minute.
  9. 9Add flour and stir for 1 minute.
  10. 10Slowly whisk in heavy cream and milk in batches. Repeat with chicken broth. Season with salt, pepper, chicken bouillon, and cayenne. Stir.
  11. 11Slowly whisk in heavy cream and milk in batches. Repeat with chicken broth. Season with salt, pepper, chicken bouillon, and cayenne. Stir.
  12. 12Slowly whisk in heavy cream and milk in batches. Repeat with chicken broth. Season with salt, pepper, chicken bouillon, and cayenne. Stir.
  13. 13Add potatoes and bring to a boil. Boil until fork tender, about 15 minutes.
  14. 14Add potatoes and bring to a boil. Boil until fork tender, about 15 minutes.
  15. 15Add potatoes and bring to a boil. Boil until fork tender, about 15 minutes.
  16. 16Reduce heat. Add cheddar cheese and bacon, stir until melted.
  17. 17Reduce heat. Add cheddar cheese and bacon, stir until melted.
  18. 18Reduce heat. Add cheddar cheese and bacon, stir until melted.
  19. 19Mash potatoes to desired consistency.
  20. 20Mash potatoes to desired consistency.
  21. 21Mash potatoes to desired consistency.
  22. 22Serve immediately and top with cheese, sour cream, bacon, and green onions.
  23. 23Serve immediately and top with cheese, sour cream, bacon, and green onions.
  24. 24Serve immediately and top with cheese, sour cream, bacon, and green onions.

Ingredients

  • 3 lb mini yukon gold potatoes, cut into 1” pieces
  • 3 lb mini yukon gold potatoes, cut into 1” pieces
  • 3 lb mini yukon gold potatoes, cut into 1” pieces
  • 8 strips cooked bacon, cut into small pieces
  • 8 strips cooked bacon, cut into small pieces
  • 8 strips cooked bacon, cut into small pieces
  • 2 T butter
  • 2 T butter
  • 2 T butter
  • 2 T reserved bacon grease
  • 2 T reserved bacon grease
  • 2 T reserved bacon grease
  • 1 medium yellow onion, diced
  • 1 medium yellow onion, diced
  • 1 medium yellow onion, diced
  • 8 cloves garlic
  • 8 cloves garlic
  • 8 cloves garlic
  • 0.25 cup flour
  • 0.25 cup flour
  • 0.25 cup flour
  • 2 cups milk
  • 2 cups milk
  • 2 cups milk
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 4 cups chicken broth
  • 4 cups chicken broth
  • 4 cups chicken broth
  • 1 to 2 t salt
  • 1 to 2 t salt
  • 1 to 2 t salt
  • 1 t black pepper
  • 1 t black pepper
  • 1 t black pepper
  • 1 t chicken bouillon
  • 1 t chicken bouillon
  • 1 t chicken bouillon
  • 1 pinch cayenne
  • 1 pinch cayenne
  • 1 pinch cayenne
  • 2 cups cheddar cheese, freshly grated
  • 2 cups cheddar cheese, freshly grated
  • 2 cups cheddar cheese, freshly grated
  • 0 cheddar cheese
  • 0 cheddar cheese
  • 0 cheddar cheese
  • 0 sour cream
  • 0 sour cream
  • 0 sour cream
  • 0 bacon
  • 0 bacon
  • 0 bacon
  • 0 green onions
  • 0 green onions
  • 0 green onions

Equipment

large pot or dutch ovenslotted spoonpaper towelwooden spoonpotato masher or immersion blender