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loaded potato soup recipe

Loaded Potato Soup with Bacon

  • Author: Jess Pryles



1 small onion, diced

4 large potatoes (like yukon gold), diced

6 oz bacon, cut into small pieces

4 cups chicken broth/stock

6 tablespoons flour

1 cup milk

1/2 cup shredded cheddar

1 tablespoon Hardcore Carnivore Amplify

1/3 cup sour cream or greek yoghurt

1/4 c chopped scallions (optional)

Salt to taste


  1. Place a saucepan over medium-high heat, and cook the bacon bits until crisp, about 8-10 minutes. Stir frequently, and when cooked use a slotted spoon to remove bacon pieces to a paper towel, leaving grease in the pan.
  2. Cook the onion pieces in the bacon fat until translucent and beginning to brown, about 6-8 minutes. Stir to avoid burning. When browned, remove onion pieces, leaving grease in the pan.
  3. Whisk the flour into the bacon grease to create a roux. Slowly whisk in the milk, a small amount at a time. Add the chicken stock, whisking in a cup at a time. Bring to a simmer.
  4. Add in potato chunks and onion, and gently simmer over medium heat until the potatoes are completely soft, about 14-16 minutes.
  5. Use a fork or masher to break up the potatoes – this will thicken the soup but leave some chunks for texture. If you prefer, you can use a stick blender to create a creamier soup.
  6. Reduce heat and stir in the bacon, Amplify, cheese and sour cream (or greek yoghurt). Add salt to taste. Cook a further 2-3 minutes until blended and warmed.
  7. Serve soup with a garnish of chopped scallions – a perfect winter warmer!