Ultra Creamy Loaded Potato Soup
Servings: 6
Equipment
- immerson blender or blender
Ingredients
Soup
- 6 strips bacon, cut into small pieces
- 1 small onion, finely diced
- 1 medium carrot, finely diced
- 1 celery rib, finely diced
- salt and pepper, to taste
- 2 tablespoon butter
- 4 cloves garlic, minced
- 2 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ¼ teaspoon dried thyme
- ½ cup flour
- 6 cups chicken stock
- 5 cups red potatoes, chopped into ¼” pieces (about 4-5 potatoes)
- 1 ½ cups heavy cream
- 8 oz shredded smoked gouda cheese or cheddar (or a combo)
- ½ cup sour cream
For serving
- sliced scallions
- additional shredded cheese
- reserved crisp bacon
Instructions
- 1. Heat a large dutch oven or stockpot over medium heat. Cook bacon 8-12 minutes stirring occasionally- until crisp. Remove to paper towel lined plate to drain, and set aside. 2. Reduce heat to medium-low and add celery, onion, and carrots. Season with salt and pepper. Cook 5 minutes, until slightly softened. 3. Add butter to the pot and melt. 4. Add spices and garlic, stir and cook 1 minute. Add flour and stir well until fully combined. 5. Slowly whisk in chicken stock, and add the potatoes. 6. Turn heat to high, and bring to a boil. Once boiling, reduce heat to medium-low, cover, and simmer until potatoes are soft, 15-20 minutes. Check and stir occasionally so potatoes don’t stick. 7. Once potatoes are easily pierced with a fork, stir in heavy cream and cheese until well combined. Gently mash potatoes with a masher, until some are mashed, and some remain whole. 8. Turn off the heat, and stir in the sour cream. Taste, and season with salt and pepper to taste, if needed. 9. Serve soup hot with reserved crispy bacon, additional shredded smoked gouda cheese or sharp cheddar, and thinly sliced scallions.