Loaded Potato Soup

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

Cook the Bacon and Aromatics

Place the sliced bacon in a cold large pot or Dutch oven and set the heat to medium.

Cooking the bacon as the pan heats up helps render more fat and makes it crispier.

Cook, stirring frequently, until the bacon reaches your desired crispiness. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate.

Pour off all but about 2 tablespoons of the rendered bacon fat from the pot.

Add the diced onion to the pot and cook for ~3-4 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant.

Sprinkle the flour over the onions and cook, stirring constantly, for ~2-3 minutes to cook out the raw flour taste.

Simmer the Soup

Slowly whisk in the chicken stock, followed by the heavy cream and milk. Add a pinch of salt and pepper.

Bring the soup to a simmer, then add the diced potatoes.

Cook for ~20 minutes, stirring occasionally, until the potatoes are fork-tender and the soup has thickened slightly.

Thicken and Serve

Once the potatoes are tender, use the back of a spoon to gently mash about a third of them against the side of the pot.

This will help thicken the soup’s consistency.

Remove the pot from the heat and let it cool for about 5 minutes.

Serve the soup in bowls, topped with the reserved crispy bacon, shredded cheddar cheese, green onions, and a dollop of sour cream.