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Loaded Potato Soup

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Potato soup with cream, bacon, onion, cheddar and chives

Ingredients

Scale
  • 1 lb bacon – divided – crisped and chopped
  • 3 TBL unsalted butter
  • 1 medium yellow onion – chopped
  • 1/2 cup celery – diced
  • 4 garlic cloves minced
  • 1/4 cup flour
  • 2–1/2 lbs russet potatoes diced into large bite-size pieces
  • 4 cups chicken broth
  • 2 cups half and half
  • 2/3 cup sour cream + more for serving
  • 1 tsp ground white pepper
  • 2 tsp salt
  • Fresh cracked black pepper – to taste – optional
  • Shredded sharp cheddar –garnish
  • Chives – garnish
  • Chopped crisp bacon – garnish
  • Sour Cream – Garnish

Instructions

  1. Crisp the bacon, drain on a paper towel covered rack, then crumble and reserve
  2. Save 2 TBL of bacon fat, add the butter and saute the onion 3 minutes on medium- low heat until soft and transparent
  3. Add the celery and garlic, saute 1-2 more minutes, then mix in the flour and cook for another 3 minutes – stir continuously and do not brown
  4. Stir in the chicken stock, salt and pepper
  5. Add the potatoes and bring to a boil, then lower to a simmer for 8-10 minutes until the potatoes are cooked through. Test. When a small chunk can be smashed with a spoon, it’s ready
  6. Reduce to a low simmer and use an immersion blender to blend in about half the potatoes, leaving half in bite size pieces
  7. Stir in the half and half and sour cream. Fold in the crumbled bacon, then taste and adjust salt and pepper
  8. Simmer 10 more minutes to meld the flavors. Stir to avoid sticking and burning. Thin with additional chicken stock if necessary
  9. Garnish with a dollop of sour cream in the center, place a large pinch of cheddar on top, add the bacon on that and sprinkle chives around the bowl

Find it online: https://www.cooksavorcelebrate.com/loaded-potato-soup/