Loaded Baked Potato Soup
Directions
- 1Peel and dice 11 Yukon Gold Potatoes to the size of a Waffle House sugar cube.
- 2Submerge potatoes in water to prevent browning.
- 3Dice 1 1/2 Yellow Onions.
- 4Finely dice 3 Jalapenos.
- 5Grate 8 cloves of garlic.
- 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.
- 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.
- 8Add grated garlic and 4 tbsp of unsalted butter to the pot and stir.
- 9Whisk in 6 tbsp of all-purpose flour until raw flour smell is gone.
- 10Slowly mix in 10 cups of chicken stock and 2 tbsp of Better Than Bouillon.
- 11Add 4 cups of heavy cream.
- 12Carefully add the diced potatoes to the pot.
- 13Simmer until potatoes are tender, then either mash or blend about a third at a time.
- 14Pour the blended soup back into the pot.
- 15Add shredded cheddar cheese, 4 tbsp of cold unsalted butter, and most of the cooked bacon.
- 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
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