Loaded Potato Soup
Equipment
Ingredients
Main Ingredients
russet potatoes (peeled, diced)
6 piece
yellow onion (diced)
1 piece
garlic cloves (minced)
3 piece
unsalted butter
60 g
all-purpose flour
30 g
chicken broth
1200 ml
whole milk
500 ml
sharp cheddar cheese (shredded)
200 g
sour cream
120 g
bacon (cooked, crumbled)
200 g
green onions (sliced)
4 piece
salt
5 g
black pepper
2 g
Instructions
Prepare vegetables
Peel and dice potatoes, dice onion, mince garlic, slice green onions.
Cook bacon
Fry bacon until crispy, then drain on paper towels and crumble.
Sauté aromatics
Melt butter in pot, add onion and garlic, cook until softened.
Make roux
Add flour and stir constantly for 1-2 minutes to form roux.
Add broth and potatoes
Gradually whisk in broth, then add diced potatoes. Bring to boil.
Simmer soup
Reduce heat and simmer until potatoes are fork-tender.
Add milk and cheese
Stir in milk and half the cheese until melted and creamy.
Finish and season
Stir in sour cream, season with salt and pepper. Garnish with remaining cheese, bacon, and green onions.
Original recipe
Storage
Add splash of milk when reheating if too thick. Bacon and toppings best added fresh.
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