Ingredients (~6 servings)
- 12 strips of bacon, sliced
- 1 small onion, finely diced
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 4 cups chicken or vegetable stock
- 1 cup heavy cream
- 1 cup whole milk
- 2 large russet potatoes, peeled and diced into 1/2-inch cubes
- Diamond Crystal kosher salt and black pepper to taste
- For Garnish: shredded cheddar cheese, diced green onions, sour cream
To Cook the Bacon and Aromatics
Place cold sliced bacon into the bottom of the large stock pot/Dutch oven.
Turn on the burner and set it to medium.
As the pot heats up, bacon will also begin to cook causing the fat to render and giving the bacon more of a crisp texture.
Once the bacon has reached your desired level of crispness, use a slotted spoon to transfer it from the pot to a plate lined with paper towels (to absorb excess grease) and leave it to cool.
After all but about 2 tablespoons of fat has been poured from the pot, add the diced onion and cook for ~3-4 minutes until soft.
Add the garlic and cook for an additional minute until fragrant, stirring well.
Sprinkle the flour on top of the onions and cook, stirring constantly, for about 2-3 minutes to eliminate any raw flour taste.
Simmer the Soup
Continue whisking over low heat when slowly pouring in the chicken stock and then heavy cream and milk, as well as adding a dash of salt and pepper to the soup.
Bring the soup to a slow simmer and then add in the diced potatoes.
Over the next 20 minutes, continue stirring occasionally while the soup continues to simmer and until the potatoes are fork tender and the soup has thickened a little.
Thickening & Serving the Soup
When the potatoes have reached the desired tenderness, using the back of a spoon, gently mash approximately 1/3 of the potatoes against the side of the pot for a slightly thicker consistency in the soup.
Allow the pot of soup to cool slightly (after removing from heat) for approximately 5 minutes before serving.
Ladle the soup into a bowl and top with reserved crispy bacon, shredded cheddar cheese, sliced green onions, and a dollop of sour cream.
Loaded Potato Soup
Ingredients
- 12 strips of bacon sliced
- 1 small onion finely diced
- 4 cloves garlic minced
- 2 tablespoons all-purpose flour
- 4 cups chicken or vegetable stock
- 1 cup heavy cream
- 1 cup whole milk
- 2 large russet potatoes peeled and diced into 1/2-inch cubes
- Diamond Crystal kosher salt and black pepper to taste
- For Garnish: shredded cheddar cheese diced green onions, sour cream
Instructions
- Cook sliced bacon in cold pot over medium heat until crispy; remove and set aside.
- Leave 2 tablespoons bacon fat in pot; cook onions until translucent, 3-4 minutes.
- Add garlic, cook 1 minute.
- Stir in flour, cook 2-3 minutes.
- Gradually whisk in stock, cream, and milk; season with salt and pepper.
- Add potatoes, bring to simmer, cook 20 minutes until tender.
- Mash 1/3 of potatoes against pot side to thicken soup.
- Remove from heat, let cool 5 minutes.
- Serve topped with reserved bacon, cheddar, green onions, and sour cream.
