Loaded Potato Soup

Ingredients

• 7 slices thick cut bacon (diced)
• 5 russet potatoes (peeled and diced)
• 1 yellow onion (large, diced)
• 0.5 cup green onion (sliced; white half for sautee, green half add at the end)
• 6 garlic cloves (minced)
• 3 cups chicken stock
• 1 cup milk
• 1.33 cups heavy cream
• 0.25 cup all purpose flour
• 4 tbsp butter
• 0.5 tbsp chicken bouillon base (optional)
• 0.5 tbsp roasted garlic base (optional)
• 0.67 cup sharp cheddar cheese (shredded; add more or less to taste)
• 0.5 tbsp all purpose seasoning
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• black pepper (add desired amount)

Steps

1. 1

   In a large pot over medium heat, add the diced bacon and cook until done and crispy.

2. 2

   Remove the cooked bacon from the pot and set aside. Discard some of the bacon grease, leaving enough to sauté the vegetables.

3. 3

   Add the diced yellow onion and the white parts of the sliced green onions to the pot. Sauté for about 5 minutes until softened.

4. 4

   Stir in the minced garlic and cook for an additional minute until fragrant.

5. 5

   Add the butter to the pot and allow it to melt down completely.

6. 6

   Add the flour to the melted butter and whisk constantly to create a roux, allowing it to cook and thicken slightly.

7. 7

   Gradually add the chicken stock and chicken bouillon paste (if using) and mix well.

8. 8

   Pour in the milk and heavy cream, mixing until combined.

9. 9

   Add the all purpose seasoning, smoked paprika, garlic powder, onion powder, salt, and black pepper. Mix again until the seasonings are fully incorporated.

10. 10

    Allow the liquid to come to a slight boil.

11. 11

    Add the diced potatoes to the pot, then reduce the heat to a simmer.

12. 12

    Let the soup simmer for about 15-20 minutes, or until the potatoes are fork-tender.

13. 13

    Once the potatoes are tender, use a potato masher to slightly mash the potatoes directly in the pot until you reach your desired consistency.

14. 14

    Stir in the shredded cheddar cheese, the reserved cooked bacon, and the green parts of the green onions. Mix well until the cheese is melted and everything is combined.

Notes

The author suggests serving this with garlic butter soft pretzels. You can adjust the amount of cheddar cheese to your preference. The chicken bouillon and roasted garlic bases are optional but add extra depth of flavor.

Nutrition per serving

• main
• soup
• potato soup
• comfort food
• fall recipes
• dinner
• bacon