Loaded Potato Soup

Ingredients

• 4 rebanadas bacon (Diced)
• 2 tbsp unsalted butter
• 1 small onion (Finely chopped)
• 2 tallos celery (Finely chopped)
• 2 tbsp all-purpose flour (De uso general)
• 4 cup chicken broth
• 1 cup whole milk
• 1 cup heavy cream
• 4 russet potatoes (Peeled and cut into 1/2-inch cubes)
• 1 tsp paprika
• 1 tsp chicken bouillon powder
• salt and freshly ground black pepper (To taste)
• 2 cup shredded cheddar cheese (Divided; one portion is stirred into the soup and the rest is reserved for serving)
• 0.25 cup scallions (Sliced, for topping)
• 0.75 cup sour cream (For serving; estimated amount based on the topping instruction)
• 0.5 cup additional shredded cheddar cheese (For serving; estimated amount based on the topping instruction)

Steps

1. 1

   Heat a large heavy-bottomed pot over medium heat. Add the diced bacon and cook for 6 to 8 minutes, stirring occasionally, until golden brown and crisp. Remove the bacon with a slotted spoon and drain on paper towels; reserve the rendered fat in the pot.

2. 2

   Add the butter to the bacon fat and let it melt. Add the chopped onion and celery and sauté for 4 to 5 minutes, until softened and fragrant, without letting them burn.

3. 3

   Sprinkle the flour over the vegetables. Cook for 1 to 2 minutes, stirring constantly, until a smooth paste forms and the raw flour taste is eliminated.

4. 4

   Gradually pour in the chicken broth while whisking or stirring continuously to break up any lumps. Scrape the bottom of the pot to incorporate any browned bits.

5. 5

   Add the milk and heavy cream. Stir in the potatoes, paprika, and chicken bouillon powder, and season with salt and pepper to taste.

6. 6

   Increase the heat until the soup reaches a gentle boil. Reduce the heat, partially cover the pot, and cook for 15 to 20 minutes, stirring occasionally, until the potatoes are fork-tender and the soup has thickened slightly.

7. 7

   Stir in approximately half of the shredded cheddar cheese. Stir until completely melted and the soup is creamy. Taste and adjust the salt and pepper.

8. 8

   Serve the soup hot in bowls. Top each serving with the reserved crispy bacon, sliced scallions, sour cream, and the reserved additional cheddar cheese.

Notes

The description did not include written instructions; the steps were reconstructed using a conventional technique for creamy potato soup. To prevent the cream from curdling, keep the soup at a gentle simmer and do not let it boil vigorously after adding the dairy. The yield and topping quantities were estimated.

Nutrition per serving

• soup
• main course
• American
• comforting
• creamy
• with bacon
• with cheese
• one-pot