Loaded Baked Potato Soup
Ingredients
- 1 package baon, cut into thin slices
- 1/2 small yellow onion, diced
- 3 cloves garlic, minced
- 1/3 cup all-purpose
- 4 cups chicken broth
- 2 cups milk
- 1/2 cup heavy cream
- 2.5 lbs idaho potatoes, 1/2" diced
- 2 tsp kosher salt
- 1.5 tsp pepper
- 1/2 tsp paprika
- 1/2 cup sour cream, more for garnish
- chives and cheddar cheese for garnish (optional)
Instructions
- In a large pot over medium-high heat, cook the bacon until crisp. Transfer to a paper towel-lined plate to drain and cool. Reserve up to a 1/2 cup of bacon fat and leave it remain in the pan.
- Add garlic and onion and cook for 2 to 3 minutes, or until the onion is slightly caramelized. Slowly whisk the flour into the pan and stir for 1 to 2 minutes.
- Slowly whisk in the milk and heavy cream. Keep whisking until smooth. Gradually add in the chicken stock.
- Add in the potatoes, paprika, salt and pepper. Bring to a simmer and cook until the potatoes are tender, approximately 25 minutes.
- Blend half the potatoes till smooth by either using a food processer or use an immersion blender. If you prefer to have your soup with no chunks of potaoes, you can full blend all the potatoes at this step.
- Place 1/2 cup sour cream into a small bowl and slowly stir about a 1/2 cup of soup into the sour cream. This helps temper the sour cream and prevents it from curdling. Add the mixture back to the pot of soup and stir.
- Add back in all but the 1/2 cup of reserved bacon (for topping) back into the pot and stir.
- The soup is ready to enjoy! Top with additional toppings such as bacon, sour cream, chives, cheddar cheese or anyother fun toppings you can think of!
- Bone apple teeth!
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