Loaded Baked Potato Soup

130 mins
Serves 6
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Directions

  1. 1Peel and dice 11 Yukon Gold Potatoes to the size of a Waffle House sugar cube.
  2. 2Submerge potatoes in water to prevent browning.
  3. 3Dice 1 1/2 Yellow Onions.
  4. 4Finely dice 3 Jalapenos.
  5. 5Grate 8 cloves of garlic.
  6. 6Slice 1 lb of bacon into pinky-thick pieces and cook in a Dutch oven until crispy. Remove bacon, reserving some of the rendered fat.
  7. 7In the same pot, add diced onions and jalapenos, then season with salt, pepper, garlic powder, onion powder, smoked paprika, cayenne pepper, dried oregano, and dried parsley.
  8. 8Add grated garlic and 4 tbsp of unsalted butter to the pot and stir.
  9. 9Whisk in 6 tbsp of all-purpose flour until raw flour smell is gone.
  10. 10Slowly mix in 10 cups of chicken stock and 2 tbsp of Better Than Bouillon.
  11. 11Add 4 cups of heavy cream.
  12. 12Carefully add the diced potatoes to the pot.
  13. 13Simmer until potatoes are tender, then either mash or blend about a third at a time.
  14. 14Pour the blended soup back into the pot.
  15. 15Add shredded cheddar cheese, 4 tbsp of cold unsalted butter, and most of the cooked bacon.
  16. 16Season generously with salt to taste.

Ingredients

  • 11 Yukon Gold Potatoes
  • 1.5 Yellow Onion
  • 3 Jalapeno
  • 8 cloves Garlic
  • 8 tbsp Unsalted Butter
  • 6 tbsp All Purpose Flour
  • 2 tbsp Garlic Powder
  • 2 tbsp Onion Powder
  • 2 tbsp Cayenne Pepper
  • 2 tbsp Paprika
  • 1 tbsp Dried Oregano
  • 1 tbsp Dried Parsley
  • 10 cups Chicken Stock
  • 4 cups Heavy Cream
  • 2 tbsp Chicken Bouillon
  • 1 lb Bacon
  • 1 lb Cheddar Cheese
  • 0 Sour Cream
  • 0 Chives
  • 0 Salt

Equipment

knifecutting boardlarge bowldutch ovenwooden spoonwhiskblender