Loaded Potato Soup

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.

   Start 5-minute timer
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.

    Start 15-minute timer
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.