Loaded Potato Soup
This is a big bowl of comfort food!
Servings: 6 People
Ingredients
- 6 slices Bacon
- 2 Onions chopped
- Salt & Pepper
- 3-4 cloves Garlic minced
- 2 T Butter or Olive Oil
- 3 T Flour
- 4 c Chicken Broth
- 1 c Heavy Cream
- 3 lbs Russet Potatoes peeled and diced
- 1 c Sour Cream
- 1½ c Shredded Cheddar plus extra for garnish
- Scallions or Chives for garnish
Instructions
- Put bacon in soup pot over medium heat. Render fat out of the bacon and cook until crispy, turning over as necessary (about 10 minutes). Set bacon aside and let cool.
- Add onions to the pot, sprinkle with salt and pepper and sauté in the bacon fat, stirring occasionally, until soft (about 7 minutes). Add the garlic and cook for another minute while stirring. Add the butter or olive oil to the pan and let it heat up for a minute or two. Add the flour; cook while stirring for about 3 minutes to cook out the raw flour taste.
- Add the chicken broth while stirring to avoid any lumps. (You can add 1 cup first and stir vigorously until you have a smooth consistency then add the remaining 3 cups while stirring.) Add the heavy cream and stir together.
- Add potatoes, season with a little more salt and pepper and cook until tender; stirring occasionally. (Cook time will depend on how large you dice your potatoes. Mine were about a ¾“ dice and they took 15 minutes.)
- Using a spider or slotted spoon, remove ½ to ¾ of the diced potatoes; put them in a bowl and set aside.
- Using an immersion blender, blend the remaining potatoes and broth. If you don't have an immersion blender, you can use a potato masher. (The more potatoes you leave in the pot and the more you puree the thicker your soup will be.)
- Stir in sour cream then the shredded cheddar cheese. Return diced potatoes to the pot and stir to combine. Taste and adjust seasonings as necessary.
- Ladle soup into bowls and top it as you would a baked potato: a little extra cheese, crumbled bacon and snip some scallions or chives over the top.