Loaded Baked Potato Soup

Ingredients

• 11 Yukon Gold potatoes (peeled and diced into small cubes)
• 1 yellow onion (diced)
• 2 jalapenos (finely diced)
• 4 cloves garlic (grated)
• 1 lb thick cut bacon (sliced pinky-thick)
• salt (to taste)
• black pepper (to taste)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 0.25 tsp cayenne pepper
• 1 tsp dried oregano
• 1 tsp dried parsley
• 4 tbsp unsalted butter (divided (some for roux, some for finishing))
• 0.25 cup all-purpose flour
• 6 cup chicken stock
• 1 tbsp Better Than Bouillon
• 1 cup heavy cream
• 2 cup cheddar cheese (shredded)

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.

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.

Notes

The author suggests blending about a third of the soup to achieve a better texture than just mashing. Be careful when blending hot liquids.

Nutrition per serving

• soup
• main course
• potato soup
• comfort food
• bacon
• cheesy
• stovetop