Loaded Potato Soup
Ingredients
For the Soup
4 slices bacon, diced
2 tbsp unsalted butter
1 small onion, finely chopped
2 celery stalks, finely chopped
2 tbsp all-purpose flour
4 cups chicken stock
1 cup whole milk
1 cup heavy cream
4 russet potatoes, peeled and diced into ½-inch cubes
1 tsp paprika
1 tsp chicken bouillon powder
Salt and freshly ground black pepper, to taste
2 cups shredded cheddar cheese, divided
For the Toppings
Sliced scallions
Sour cream
Extra shredded cheddar
Reserved crispy bacon
Step By Step
1️⃣ Crisp The Bacon
Place the diced bacon in a large Dutch oven over medium heat. Cook until golden and crisp. Transfer to a paper towel-lined plate, reserving a little bacon fat in the pot.
2️⃣ Build The Flavor Base
Add the chopped onion and celery to the bacon fat. Cook until softened, about 5 minutes. Stir in the butter, followed by the flour, and cook for another minute, stirring continuously to form a light roux.
3️⃣ Make It Creamy
Gradually whisk in the milk and heavy cream until smooth. Pour in the chicken stock, stirring to combine.
4️⃣ Add The Potatoes
Add the diced russet potatoes, paprika, and chicken bouillon powder. Season with salt and black pepper. Bring to a gentle simmer and cook for approximately 20 minutes, or until the potatoes are fork-tender.
5️⃣ Bring On The Cheddar
Reduce the heat to low. Stir in most of the shredded cheddar until melted and incorporated. Fold in most of the crispy bacon, reserving some for the topping. Taste and adjust seasoning as needed.
6️⃣ Load Up Your Bowl
Ladle the hot soup into bowls and finish with a generous sprinkle of cheddar, crispy bacon, sliced scallions, and a dollop of sour cream. Serve immediately, preferably with a thick slice of crusty bread.
Chef's Tip: Shred your cheddar from a block for smoother melting, and keep the soup at a gentle heat once the cheese goes in. No boiling required.
