Loaded Potato Soup

45 mins
Serves 1
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Directions

  1. 1Poke holes in the potatoes with a fork to prevent them from exploding in the microwave.
  2. 2Poke holes in the potatoes with a fork to prevent them from exploding in the microwave.
  3. 3Poke holes in the potatoes with a fork to prevent them from exploding in the microwave.
  4. 4Microwave the potatoes for 12-15 minutes.
  5. 5Microwave the potatoes for 12-15 minutes.
  6. 6Microwave the potatoes for 12-15 minutes.
  7. 7Add a little olive oil to a soup pot over medium heat.
  8. 8Add a little olive oil to a soup pot over medium heat.
  9. 9Add a little olive oil to a soup pot over medium heat.
  10. 10Add the diced onion to the pot.
  11. 11Add the diced onion to the pot.
  12. 12Add the diced onion to the pot.
  13. 13Let the onions sweat down until they are nice and caramelized.
  14. 14Let the onions sweat down until they are nice and caramelized.
  15. 15Let the onions sweat down until they are nice and caramelized.
  16. 16Add 1-2 tablespoons of minced garlic to the pot.
  17. 17Add 1-2 tablespoons of minced garlic to the pot.
  18. 18Add 1-2 tablespoons of minced garlic to the pot.
  19. 19Add half a stick of butter to the pot once the onion and garlic have some color.
  20. 20Add half a stick of butter to the pot once the onion and garlic have some color.
  21. 21Add half a stick of butter to the pot once the onion and garlic have some color.
  22. 22Once the butter is melted, add half a cup of flour to the pot.
  23. 23Once the butter is melted, add half a cup of flour to the pot.
  24. 24Once the butter is melted, add half a cup of flour to the pot.
  25. 25Whisk the flour into the mixture to create a roux and cook for a couple of minutes to knock out the raw flour taste.
  26. 26Whisk the flour into the mixture to create a roux and cook for a couple of minutes to knock out the raw flour taste.
  27. 27Whisk the flour into the mixture to create a roux and cook for a couple of minutes to knock out the raw flour taste.
  28. 28Pour two cups of chicken stock into the pot.
  29. 29Pour two cups of chicken stock into the pot.
  30. 30Pour two cups of chicken stock into the pot.
  31. 31Add three cups of milk to the pot and bring the mixture to a light boil, continuing to whisk to prevent burning or sticking.
  32. 32Add three cups of milk to the pot and bring the mixture to a light boil, continuing to whisk to prevent burning or sticking.
  33. 33Add three cups of milk to the pot and bring the mixture to a light boil, continuing to whisk to prevent burning or sticking.
  34. 34Put on a glove to handle the hot potatoes.
  35. 35Put on a glove to handle the hot potatoes.
  36. 36Put on a glove to handle the hot potatoes.
  37. 37Halve the cooked potatoes, then halve them again lengthwise, and finally cut them into bite-sized pieces.
  38. 38Halve the cooked potatoes, then halve them again lengthwise, and finally cut them into bite-sized pieces.
  39. 39Halve the cooked potatoes, then halve them again lengthwise, and finally cut them into bite-sized pieces.
  40. 40Season the soup with salt and pepper.
  41. 41Season the soup with salt and pepper.
  42. 42Season the soup with salt and pepper.
  43. 43Add a smidge of parsley to the soup.
  44. 44Add a smidge of parsley to the soup.
  45. 45Add a smidge of parsley to the soup.
  46. 46Add a 16-ounce block of Velveeta cheese, cut into cubes, to help it melt faster and give the soup a thick creamy texture.
  47. 47Add a 16-ounce block of Velveeta cheese, cut into cubes, to help it melt faster and give the soup a thick creamy texture.
  48. 48Add a 16-ounce block of Velveeta cheese, cut into cubes, to help it melt faster and give the soup a thick creamy texture.
  49. 49Add 3/4 cup of sour cream to the soup.
  50. 50Add 3/4 cup of sour cream to the soup.
  51. 51Add 3/4 cup of sour cream to the soup.
  52. 52Add 4-6 strips of cooked, chopped bacon to the soup.
  53. 53Add 4-6 strips of cooked, chopped bacon to the soup.
  54. 54Add 4-6 strips of cooked, chopped bacon to the soup.
  55. 55Turn off the heat once all the cheese is good and melted.
  56. 56Turn off the heat once all the cheese is good and melted.
  57. 57Turn off the heat once all the cheese is good and melted.
  58. 58Fold the cooked potatoes into the soup to keep their integrity.
  59. 59Fold the cooked potatoes into the soup to keep their integrity.
  60. 60Fold the cooked potatoes into the soup to keep their integrity.
  61. 61Let the soup cool down for a couple of minutes.
  62. 62Let the soup cool down for a couple of minutes.
  63. 63Let the soup cool down for a couple of minutes.

Ingredients

  • 5 Potatoes
  • 5 Potatoes
  • 5 Potatoes
  • 4 strips Bacon
  • 4 strips Bacon
  • 4 strips Bacon
  • Olive oil
  • Olive oil
  • Olive oil
  • 1 Onion
  • 1 Onion
  • 1 Onion
  • 1 tablespoon Garlic
  • 1 tablespoon Garlic
  • 1 tablespoon Garlic
  • 0.5 stick Butter
  • 0.5 stick Butter
  • 0.5 stick Butter
  • 0.5 cup Flour
  • 0.5 cup Flour
  • 0.5 cup Flour
  • 2 cups Chicken stock
  • 2 cups Chicken stock
  • 2 cups Chicken stock
  • 3 cups Milk
  • 3 cups Milk
  • 3 cups Milk
  • Salt
  • Salt
  • Salt
  • Pepper
  • Pepper
  • Pepper
  • Parsley
  • Parsley
  • Parsley
  • 16 ounce block Velveeta cheese
  • 16 ounce block Velveeta cheese
  • 16 ounce block Velveeta cheese
  • 0.75 cup Sour cream
  • 0.75 cup Sour cream
  • 0.75 cup Sour cream

Equipment

ForkMicrowaveCutting boardSoup potSpatulaWhiskMeasuring cupsKnifeLadle

Tips

  • Poke holes in potatoes before microwaving to prevent explosion.
  • Cook bacon ahead of time to make the process quicker.
  • Whisk constantly when making the roux to prevent burning.
  • Cut Velveeta cheese into cubes for faster melting.
  • Fold potatoes into the soup to maintain their integrity.