Loaded Potato Soup

A hearty and creamy potato soup loaded with flavors of bacon, cheddar cheese, and paprika, perfect for warming up on a chilly day.

By @owen.han

Original recipe source

Cook time: 40 minutes

Servings: 4

Ingredients

• 4 slices bacon diced
• 2 tablespoons unsalted butter
• 1 small onion finely chopped
• 2 stalks celery finely chopped
• 2 tablespoons all-purpose flour
• 4 cups chicken stock
• 1 cup whole milk
• 1 cup heavy cream
• 4 pieces russet potatoes peeled and diced into 1/2-inch cubes
• 1 teaspoon paprika
• 1 teaspoon chicken bouillon powder
• 0 to taste salt
• 0 to taste black pepper
• 2 cups Tillamook cheddar cheese shredded, divided
• 0 sliced scallions
• 0 sour cream

Instructions

1. In a large pot, cook the diced bacon over medium heat until crispy. Remove bacon with a slotted spoon to a paper towel-lined plate.
2. Melt the butter in the pot. Add chopped onion and celery, and cook until soft and translucent, about 5 minutes.
3. Stir in the flour and cook for 1 minute, stirring constantly to avoid lumps.
4. Gradually whisk in the chicken stock, whole milk, and heavy cream. Bring to a boil, then reduce heat and simmer.
5. Add the diced potatoes and season with paprika, chicken bouillon powder, salt, and black pepper. Simmer until potatoes are tender, about 15-20 minutes.
6. Stir in 1 1/2 cups of cheddar cheese until melted. Serve the soup topped with the remaining cheddar, crispy bacon, sliced scallions, and a dollop of sour cream.