It’s snowing and cold across the East Coast, and that means it’s Soup Season! This Cheesy, Fully Loaded Potato Soup is going to warm you right up! Let’s #MakeItHappen
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Shopping List:
1.5-2 lbs yukon gold potatoes (cleaned, peeled, and chopped)
3 cups chicken stock
5-6 strips thick cut bacon
1/4 cup flour
2 cups whole milk
1/2 cup heavy cream
1 onion diced
2-3 tbsps butter
2 tbsp garlic paste or minced garlic
1 tbsp low sodium chicken base
16 oz shredded cheddar cheese
5.2 oz boursin garlic and herbs
green onion, sour cream, cheese (garnish)
salt, pepper, garlic, onion powder
ancho chile powder
smoked paprika
Directions:
In a large soup pot, cook bacon until it gets crispy and remove to a paper towel. (optional! You can skip the bacon if desired)
2. Add butter and onion to the bacon drippings (or just straight into the pot) and sauce until the onions become tender (4-5 mins) Add Garlic and Chicken Base
3. Add flour and stir constantly for 1 minute and then add milk, chicken stock, and peeled/diced potatoes. Bring this to a boil for about 15-20 minutes or until the potatoes are fork tender. Break the potatoes up with your fork (they will cook down and mix into the soup. I like bits of potato in my soup but if you want it smoother, just mash them up a bit more)
4. Season to taste with salt, pepper, garlic, onion powder and adjust according to your
5. preference. Add 2/3 of your bacon to the soup and save some for garnishing your bowl.
6. Ladle your soup into your bowl and top with cheddar cheese, sour cream, bacon, and green onion.