Loaded Baked Potato Soup

Steps

1. 1

   Peel nearly a dozen Yukon Gold potatoes and dice them into small cubes, approximately the size of a sugar cube.

2. 2

   Dice one yellow onion and finely dice the jalapenos. Grate the garlic cloves and set aside.

3. 3

   Slice one pound of quality thick-cut bacon into pieces about the width of a pinky finger.

4. 4

   Place the bacon in a large pot or Dutch oven and bring it up to medium heat. Cook until all the fat has rendered out and the bacon is crispy.

5. 5

   Remove the cooked bacon from the pot using a slotted spoon and set aside, leaving the rendered fat in the pot.

6. 6

   Drop the diced onion and jalapenos into the bacon fat. Sauté until softened.

7. 7

   Season the vegetables with salt, pepper, garlic powder, onion powder, smoked paprika, cayenne, dried oregano, and dried parsley.

8. 8

   Add the grated garlic and a portion of the unsalted butter to the pot.

9. 9

   Once the butter is melted, whisk in the all-purpose flour. Cook for 1-2 minutes until the raw flour smell has dissipated.

   Start 1-minute timer
10. 10

    Slowly mix in the chicken stock, whisking constantly to prevent lumps.

11. 11

    Add the Better Than Bouillon and the heavy cream to the pot.

12. 12

    Carefully add the diced potatoes to the liquid. Bring to a simmer.

13. 13

    Let the soup simmer until the potatoes are tender.

14. 14

    Once the potatoes are tender, remove about one-third of the soup and blend it until smooth, then pour it back into the pot. Alternatively, you can lightly mash the potatoes in the pot.

15. 15

    Stir in the shredded cheddar cheese, a knob of cold butter, and most of the cooked bacon. Reserve a little bacon for garnish.