Loaded Potato Soup

Serves 1
facebook.com

Directions

  1. 1Dice the bacon into small pieces.
  2. 2Dice the bacon into small pieces.
  3. 3Dice the bacon into small pieces.
  4. 4Cook the diced bacon in a pan until crispy, then remove and set aside, reserving some bacon fat in the pan.
  5. 5Cook the diced bacon in a pan until crispy, then remove and set aside, reserving some bacon fat in the pan.
  6. 6Cook the diced bacon in a pan until crispy, then remove and set aside, reserving some bacon fat in the pan.
  7. 7Finely chop the small onion.
  8. 8Finely chop the small onion.
  9. 9Finely chop the small onion.
  10. 10Finely chop the celery stalks.
  11. 11Finely chop the celery stalks.
  12. 12Finely chop the celery stalks.
  13. 13Add butter to the pan with bacon fat, then add the chopped onions and celery, and sauté until softened.
  14. 14Add butter to the pan with bacon fat, then add the chopped onions and celery, and sauté until softened.
  15. 15Add butter to the pan with bacon fat, then add the chopped onions and celery, and sauté until softened.
  16. 16Whisk in all-purpose flour to create a roux.
  17. 17Whisk in all-purpose flour to create a roux.
  18. 18Whisk in all-purpose flour to create a roux.
  19. 19Gradually add whole milk to the mixture, whisking constantly.
  20. 20Gradually add whole milk to the mixture, whisking constantly.
  21. 21Gradually add whole milk to the mixture, whisking constantly.
  22. 22Pour in the chicken stock, continuing to whisk until smooth.
  23. 23Pour in the chicken stock, continuing to whisk until smooth.
  24. 24Pour in the chicken stock, continuing to whisk until smooth.
  25. 25Add paprika and chicken bouillon powder to the soup.
  26. 26Add paprika and chicken bouillon powder to the soup.
  27. 27Add paprika and chicken bouillon powder to the soup.
  28. 28Season with salt and freshly ground pepper to taste.
  29. 29Season with salt and freshly ground pepper to taste.
  30. 30Season with salt and freshly ground pepper to taste.
  31. 31Peel and dice russet potatoes into 1/2-inch cubes.
  32. 32Peel and dice russet potatoes into 1/2-inch cubes.
  33. 33Peel and dice russet potatoes into 1/2-inch cubes.
  34. 34Add the diced potatoes to the soup.
  35. 35Add the diced potatoes to the soup.
  36. 36Add the diced potatoes to the soup.
  37. 37Simmer the soup for about 20 minutes until the potatoes are tender.
  38. 38Simmer the soup for about 20 minutes until the potatoes are tender.
  39. 39Simmer the soup for about 20 minutes until the potatoes are tender.
  40. 40Stir in the heavy cream.
  41. 41Stir in the heavy cream.
  42. 42Stir in the heavy cream.
  43. 43Add most of the shredded cheddar cheese to the soup and stir until melted and incorporated.
  44. 44Add most of the shredded cheddar cheese to the soup and stir until melted and incorporated.
  45. 45Add most of the shredded cheddar cheese to the soup and stir until melted and incorporated.
  46. 46Ladle the loaded potato soup into a serving bowl.
  47. 47Ladle the loaded potato soup into a serving bowl.
  48. 48Ladle the loaded potato soup into a serving bowl.
  49. 49Top with a dollop of sour cream.
  50. 50Top with a dollop of sour cream.
  51. 51Top with a dollop of sour cream.
  52. 52Sprinkle with reserved crispy bacon.
  53. 53Sprinkle with reserved crispy bacon.
  54. 54Sprinkle with reserved crispy bacon.
  55. 55Add extra shredded cheddar cheese.
  56. 56Add extra shredded cheddar cheese.
  57. 57Add extra shredded cheddar cheese.
  58. 58Garnish with sliced scallions.
  59. 59Garnish with sliced scallions.
  60. 60Garnish with sliced scallions.
  61. 61Serve with toasted bread for dipping.
  62. 62Serve with toasted bread for dipping.
  63. 63Serve with toasted bread for dipping.

Ingredients

  • 4 slices bacon
  • 4 slices bacon
  • 4 slices bacon
  • 2 tablespoons unsalted butter
  • 2 tablespoons unsalted butter
  • 2 tablespoons unsalted butter
  • 1 small onion
  • 1 small onion
  • 1 small onion
  • 2 celery stalks
  • 2 celery stalks
  • 2 celery stalks
  • 2 tablespoons all-purpose flour
  • 2 tablespoons all-purpose flour
  • 2 tablespoons all-purpose flour
  • 4 cups chicken stock
  • 4 cups chicken stock
  • 4 cups chicken stock
  • 1 cup whole milk
  • 1 cup whole milk
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 4 russet potatoes
  • 4 russet potatoes
  • 4 russet potatoes
  • 1 teaspoon paprika
  • 1 teaspoon paprika
  • 1 teaspoon paprika
  • 1 teaspoon chicken bouillon powder
  • 1 teaspoon chicken bouillon powder
  • 1 teaspoon chicken bouillon powder
  • to taste salt
  • to taste salt
  • to taste salt
  • to taste freshly ground pepper
  • to taste freshly ground pepper
  • to taste freshly ground pepper
  • 2 cups cheddar cheese, shredded
  • 2 cups cheddar cheese, shredded
  • 2 cups cheddar cheese, shredded
  • sliced scallions
  • sliced scallions
  • sliced scallions
  • sour cream
  • sour cream
  • sour cream
  • extra cheddar
  • extra cheddar
  • extra cheddar

Equipment

cutting boardknifepanwhisktimerladlebowl