Loaded Potato Soup with Bacon

Take the best parts of a loaded baked potato and throw it together to make an easy, creamy, cheesy, bacon-y comfort soup.

Imagine it’s cold and rainy outside. Or you’ve just had one of those days where you want to bury your face in a meal that makes everything better. Or maybe you just really like bacon, cheese and potatoes. Either way, this thick and hearty soup is an easy one-pot meal that is the essence of comfort food in a bowl.

A friend of mine calls stuff like this ‘unphotogenic food’ – perhaps it’s not the sexiest looking dish, but it tastes damn great. The last time I made this loaded potato soup, the record was four helpings/servings by one enthusiastic diner. So, judge not until you taste for yourself!

This recipe uses Hardcore Carnivore Amplify for an extra boost of flavor – it’s my own custom seasoning that uses chicken fat, soy sauce and other delicious all-natural umami ingredients to give a big savory punch to any dish.

Loaded Potato Soup with Bacon recipe

Ingredients

• 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

Instructions

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!