Loaded Potato Soup
Equipment
Ingredients
Main Ingredients
bacon (diced)
4 slice
unsalted butter
2 tbsp
onion (finely chopped)
1 small
celery (finely chopped)
2 stalk
all-purpose flour
2 tbsp
chicken stock
4 cup
whole milk
1 cup
heavy cream
1 cup
russet potatoes (peeled, diced)
4 pcs
paprika
1 tsp
chicken bouillon powder
1 tsp
salt
1 tsp
black pepper
0.5 tsp
cheddar cheese (shredded)
2 cup
scallions (sliced)
2 pcs
sour cream
120 g
Instructions
Cook the bacon
Dice bacon and cook until crispy in a large pot.
Sauté vegetables
Add butter, onion, and celery to the pot with bacon fat and cook until softened.
Make roux
Sprinkle flour over vegetables and stir to create a roux.
Add liquids and simmer
Gradually whisk in chicken stock, milk, and cream. Bring to a simmer.
Add potatoes and seasonings
Add diced potatoes, paprika, bouillon powder, salt, and pepper. Simmer until potatoes are tender.
Finish with cheese
Remove from heat and stir in 1.5 cups of shredded cheddar until melted.
Serve
Ladle into bowls and top with remaining cheddar, scallions, and sour cream.
Original recipe
Storage
Store toppings separately to maintain freshness. Reheat gently to prevent separation.
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