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Loaded Potato Soup

Ingredients

  • 1 lb of bacon – chopped into small pieces
  • 1 onion – chopped fine about 3/4 of a cup
  • 2 cloves of garlic – minced
  • 8 russet potatoes about 2-3 lbs – peeled & diced
  • 1 quart of chicken stock + a little to make sure potatoes are covered
  • 3 Tbsp all purpose flour
  • 1 cup heavy cream
  • 2 Tbsp chives
  • Toppings – shredded cheese more bacon, sour cream, chives, green onion

Instructions

  1. Heat your heavy bottom dutch oven over medium-high heat. When a drop of water dances across the bottom of your pan, add the bacon. By waiting until the pan is this hot, you will not need to add any additional oil to get the bacon rendering. Stir the bacon frequently to render out all of the fat, and cook it until crisp.
  2. Once your bacon is crisp, use a slotted spoon to remove the bacon. Leave 1/4 cup of bacon drippings in the pan. Lower the heat, and cook your onions and garlic until translucent, about 5-7 minutes. You don’t want to caramelize the onions, so keep an eye on them. Add the flour, and make a roux. This will help to thicken your soup.
  3. Next, add your stock, whisking it in so the flour doesn’t clump. Then, add your potatoes. If your potatoes are still uncovered after adding a quart of stock, add more stock or water until they are covered. Add a heavy pinch of salt and some pepper. Cook until your potatoes are fork tender.
  4. Using a hand held potato masher, you want to mash some of the potatoes in the soup. This will allow that starch in the potatoes to thicken the broth.
  5. Add the cream and chives, simmer for another 5 minutes. Just before serving, stir in all of the reserved bacon.
  6. Top each bowl with your favorite baked potato toppings!
  7. Please note, this soup reheats beautifully from the fridge, but it does not freeze well.