Loaded potato soup


  1. 4 cups diced Idaho potatoes (4 med large potatoes)
  2. 3 cups whole milk
  3. 32 oz chicken stock
  4. 1/4 cup flour
  5. 8 oz pack cooked and then crumbled bacon (reserve 2oz extremely minced)
  6. 1/2 cup minced yellow onion
  7. 2 large minced garlic
  8. 8 oz fresh shredded sharp cheddar + more for serving
  9. Fresh chopped chives
  10. Salt and pepper


  1. Mince the bacon and sauté until crisp and set aside (drain but reserve some bacon fat)

  2. Add onions and garlic and caramelize both

  3. Slowly sprinkle in flour and cook for a few, add chicken stock and reduce for about 20 minutes, whisk until thick then add the milk slowly while wisking

  4. Add cheese slowly while whisking and then add the extremely minced bacon followed by salt and pepper to taste.

  5. Add the potatoes and drop the heat to simmer uncovered until potatoes are tender and soup has thickened (about 30 to 40 minutes) do not let it over boil and stir to ensure nothing sticks. Finish with cheese, chives and bacon.

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