Loaded Potato Soup
Serves: 3
Keyon Hand
1 January 1970
Based on User reviews:
49
Spice
40
Sweetness
57
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 medium
Yellow Onion (chopped)2 cloves
Garlic (minced)3 tbsps
Flour4 cups
Chicken Broth1 cup
Heavy Cream1360 g
Russet Potatoes (chopped)1 cup
Sour Cream3 cups
Cheddar (shredded)Directions:
1
Watch how to make this recipe
2
Set a large Dutch oven over medium-high heat
3
Add the bacon and cook until crispy, 6 to 8 minutes; remove to a plate
4
When cool, crumble and set aside for garnish
5
Add the onions and garlic to the pot, and cook in the rendered bacon grease until softened, 4 to 5 minutes
6
Add the flour and some salt and pepper, and stir until combined
7
Cook for 3 minutes, so the raw flour taste cooks out
8
Add the chicken broth and heavy cream, whisking to remove any flour lumps
9
Add the potatoes and cook over medium heat until tender, about 10 minutes
10
With a potato masher, break up the cooked potatoes¿this will yield a thick and chunky consistency
11
Whisk in sour cream and then the shredded cheddar; let it melt through
12
Serve garnished with crispy crumbled bacon and sliced scallions