Main
Loaded Potato Soup
50 minServes 6Nutri-Score C€€
C
50 min
50 minLoaded Potato Soup
what you need
Ingredients
bacon (diced)Meat4 pieces
unsalted butterDairy28 g
onion (small, finely chopped)Produce1 piece
celery stalks (finely chopped)Produce2 pieces
all-purpose flourPantry16 g- chicken stockPantry960 ml
whole milkDairy240 ml- heavy creamDairy240 ml
- russet potatoes (peeled and diced into 1/2-inch cubes)Produce4 pieces
paprikaSpices2 g- chicken bouillon powderPantry3 g
salt (to taste)Spices3 g
freshly ground black pepper (to taste)Spices1 g- cheddar cheese (shredded, divided)Dairy200 g
- scallions (sliced, for topping)Produce3 pieces
sour cream (for topping)Dairy120 g
per serving
Nutrition
386kcal
- Carbs
- 29 g
- Proteins
- 13 g
- Fat
- 24 g
what you’ll use
Tools
Stockpot
Frying pan
wooden spoon
Ladle
step by step
Method
- Step 1
Crisp the bacon
- Cook the diced bacon in a stockpot over medium heat until crisp.
- Remove the bacon with a slotted spoon and set aside, keeping the rendered fat in the pot.
- Step 2
Soften the vegetables
- Add the butter to the pot and melt.
- Stir in the onion and celery and cook until softened and translucent.
- Step 3
Make the roux
- Sprinkle the flour over the vegetables and stir constantly to coat.
- Cook until the flour is lightly golden and no raw taste remains.
- Step 4
Add stock and potatoes
- Pour in the chicken stock gradually while stirring to avoid lumps.
- Add the potatoes, paprika, chicken bouillon powder, salt and pepper.
- Bring to a boil, then reduce the heat and simmer until the potatoes are fork tender.
- Step 5
Cream and cheese
- Stir in the milk and heavy cream and warm through without boiling.
- Add most of the cheddar and stir until melted and the soup is creamy.
- Taste and adjust the seasoning.
- Step 6
Serve
- Ladle the soup into bowls.
- Top with the reserved bacon, remaining cheddar, sliced scallions and a dollop of sour cream.