Creamy Loaded Potato Soup

Ingredients

• 4 washed potatoes (Use four to five potatoes.)
• 4 strips bacon (Cooked and chopped.)
• olive oil (A little, for the bottom of the soup pot.)
• onion (Quantity not stated; cook until softened and caramelized.)
• 1 tbsp garlic (Use more if desired.)
• 0.5 stick butter (Approximately 4 tablespoons.)
• 0.5 cup all-purpose flour (For the roux.)
• 2 cups chicken stock
• 3 cups milk
• salt (To taste; the transcript mentions adding salt twice.)
• black pepper (To taste.)
• parsley (A small amount, for appearance.)
• 16 oz Velveeta (Cut into cubes; real cheddar cheese may be used instead.)
• 0.5 cup sour cream (Use one-half to one cup; the creator used approximately three-quarters cup.)

Steps

1. 1

   Cook the bacon separately until done, then chop four to six strips. The transcript indicates that the bacon was prepared earlier.

2. 2

   Wash four to five potatoes. Pierce each potato several times with a fork so steam can escape during microwaving.

3. 3

   Microwave the pierced potatoes for 12 to 15 minutes, until tender enough to cut.

4. 4

   Heat a soup pot over medium heat and add a little olive oil to the bottom.

5. 5

   Add the onion and cook until it has softened and become nicely caramelized.

6. 6

   Add one to two tablespoons of garlic and continue cooking until the onion and garlic have developed some color.

7. 7

   Add one-half stick of butter. Stir until the butter has melted.

8. 8

   Add one-half cup of flour and whisk thoroughly to establish a roux. Cook for a couple of minutes to remove the raw flour taste.

9. 9

   Whisk in two cups of chicken stock, followed by three cups of milk.

10. 10

    Bring the soup mixture to a light boil, whisking regularly so that nothing burns or sticks to the bottom of the pot.

11. 11

    While the soup base heats, cut each cooked potato in half lengthwise, cut it in half lengthwise again, and then cut it into bite-sized pieces.

12. 12

    Season the soup with salt and black pepper to taste, then add a small amount of parsley.

13. 13

    Add the cubed Velveeta and stir until the cheese is melted and the soup is thick and creamy. Real cheddar cheese may be used instead.

14. 14

    Stir in one-half to one cup of sour cream; the creator used approximately three-quarters cup.

15. 15

    Add the cooked, chopped bacon and stir it into the soup.

16. 16

    Once the cheese has melted, turn off the heat.

17. 17

    Add the cooked potato pieces and gently fold them into the soup to help preserve their shape and texture.

18. 18

    Let the soup cool for a couple of minutes before serving. Use that time to clean up, then serve the hearty soup hot.

Notes

The transcript does not specify the onion quantity, the amount of olive oil, or exact amounts of salt, pepper, and parsley. It also does not state the potato variety or the precise number of servings. The creator notes that the soup feeds many people and that real cheddar can replace Velveeta.

Nutrition per serving

• main
• soup
• American
• comfort food
• bacon
• cheesy
• one-pot
• family-style