Loaded potato soup

Name: Loaded potato soup
Yield: 5 to 6 servings
Cuisine: American
Ingredients: 4 cups petite diced Yukon potatoes skinned (about 2 medium potatoes); 3 cups whole milk; 32 oz chicken stock; 1/4 cup flour; 16 oz pack of bacon cooked, half fine chopped and half rough chopped for service; Small or 1/2 of a medium yellow onion fine diced(about about a cup or less); 2 large minced garlic; 8 oz fresh shredded sharp cheddar + more for serving; Fresh chopped chives; Salt and pepper

Chef Bryce @ChefBryce

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Ingredients

5 to 6 servings

4 cupspetite diced Yukon potatoes skinned (about 2 medium potatoes)
3 cupswhole milk
32 ozchicken stock
1/4 cupflour
16 ozpack of bacon cooked, half fine chopped and half rough chopped for service
Small or 1/2 of a medium yellow onion fine diced(about about a cup or less)
2large minced garlic
8 ozfresh shredded sharp cheddar + more for serving
Fresh chopped chives
Salt and pepper

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Steps

1

Fine chop the bacon and sauté until crisp and set aside (drain but reserve some bacon fat) once cooled fine chop some of the bacon until you have about 4 tbsp and set aside
Note: make sure you put the bacon fat in a separate ramekin and clean the pot. The residual bits of bacon residue that settles at the bottom will discolor your soup.
2

Add onions until they start to caramelized then followed garlic until fragrant
3

Slowly sprinkle in flour and cook for a few minutes to cook the flour out, add chicken stock and reduce for about 20 minutes, whisk until it’s relatively 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 covered 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 so keep to a low simmer, check and stir from time till time and side a flat wooden spatula to scrape the potato fonds off the bottom. Serve with cheese, bacon and chives.