Serves 1
Directions
- 1Dice the bacon into small pieces.
- 2Cook the diced bacon in a pan until crispy, then remove and set aside, reserving some bacon fat in the pan.
- 3Finely chop the small onion.
- 4Finely chop the celery stalks.
- 5Add butter to the pan with bacon fat, then add the chopped onions and celery, and sauté until softened.
- 6Whisk in all-purpose flour to create a roux.
- 7Gradually add whole milk to the mixture, whisking constantly.
- 8Pour in the chicken stock, continuing to whisk until smooth.
- 9Add paprika and chicken bouillon powder to the soup.
- 10Season with salt and freshly ground pepper to taste.
- 11Peel and dice russet potatoes into 1/2-inch cubes.
- 12Add the diced potatoes to the soup.
- 13Simmer the soup for about 20 minutes until the potatoes are tender.
- 14Stir in the heavy cream.
- 15Add most of the shredded cheddar cheese to the soup and stir until melted and incorporated.
- 16Ladle the loaded potato soup into a serving bowl.
- 17Top with a dollop of sour cream.
- 18Sprinkle with reserved crispy bacon.
- 19Add extra shredded cheddar cheese.
- 20Garnish with sliced scallions.
- 21Serve with toasted bread for dipping.
Ingredients
- 4 slices bacon
- 2 tablespoons unsalted butter
- 1 small onion
- 2 celery stalks
- 2 tablespoons all-purpose flour
- 4 cups chicken stock
- 1 cup whole milk
- 1 cup heavy cream
- 4 russet potatoes
- 1 teaspoon paprika
- 1 teaspoon chicken bouillon powder
- to taste salt
- to taste freshly ground pepper
- 2 cups cheddar cheese, shredded
- sliced scallions
- sour cream
- extra cheddar
Equipment
cutting boardknifepanwhisktimerladlebowl
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