Ingredients (~3-4 servings)
- 3 slices of bacon, chopped
- 1/2 tbsp unsalted butter
- 3/4 lb baby gold potatoes, diced
- 1 celery stalk, diced
- 1 carrot, peeled and diced
- 1/2 yellow onion, diced
- 1 garlic clove, minced
- 1/4 tsp ground mustard
- 2 Tbsp all-purpose flour
- 3 cups (24 oz) low-sodium chicken stock
- 1 cup (8 oz) heavy cream
- 1/4 cup sour cream
- 1/2 cup shredded white cheddar cheese
- 1 green onion, chopped
- Salt and pepper to taste
Render Bacon and Sauté Vegetables
Heat a large Dutch oven over medium heat. Add the chopped bacon and cook until it’s crispy.
Once crisp, use a slotted spoon to remove the bacon, transferring it to a paper towel-lined plate. Set it aside for topping the soup later.
Reduce the heat to medium-low. Add the butter to the rendered bacon fat.
Add the diced potatoes, carrots, and celery to the pot. Cook, stirring, for ~7-10 minutes until the vegetables are slightly tender. Add a pinch of salt.
Add the diced onion, minced garlic, and ground mustard. Stir to combine and cook for another ~5 minutes.
Build and Simmer the Soup
Mix in the all-purpose flour and cook for a minute or two, stirring constantly to cook out the raw flour taste.
Slowly pour in the chicken stock, stirring as you add it. Then, slowly stir in the heavy cream.
Increase the heat to medium and bring the soup to a simmer. Let it simmer, stirring occasionally, until the potatoes are cooked through and tender.
Finish the Soup
Reduce the heat to low. Stir in the sour cream, then about half of the shredded cheese and a pinch of the chopped green onions.
Remove the pot from the heat. Adjust the salt to taste. Let the soup cool for ~5-8 minutes before serving.
Top each bowl with the remaining shredded cheese, the reserved crispy bacon, and more green onions. The original recipe notes to season each individual bowl with black pepper to taste.
Veggie Loaded Baked Potato Soup
Ingredients
Ingredients (~3-4 servings)
- 3 slices of bacon chopped
- 1/2 tbsp unsalted butter
- 3/4 lb baby gold potatoes diced
- 1 celery stalk diced
- 1 carrot peeled and diced
- 1/2 yellow onion diced
- 1 garlic clove minced
- 1/4 tsp ground mustard
- 2 Tbsp all-purpose flour
- 3 cups low-sodium chicken stock 24 oz
- 1 cup heavy cream 8 oz
- 1/4 cup sour cream
- 1/2 cup shredded white cheddar cheese
- 1 green onion chopped
- Salt and pepper to taste
Instructions
- Cook chopped bacon in Dutch oven until crisp. Remove bacon, leaving fat in pot.
- Add butter to bacon fat. Sauté potatoes, carrots, and celery for 7-10 minutes.
- Add onion, garlic, and ground mustard. Cook 5 minutes.
- Stir in flour and cook 1-2 minutes.
- Slowly add chicken stock and heavy cream. Simmer until potatoes are tender.
- Reduce heat. Stir in sour cream and half the cheese.
- Season with salt. Let cool 5 minutes.
- Serve topped with remaining cheese, bacon, and green onions.
