Simultaneously tender and crispy, these sumptuous hunks of ribeye steak are fried in lard until they turn a deep golden color of "EAT ME!".
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
- 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
- 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.
- 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.
- 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.
- Add in potato chunks and onion, and gently simmer over medium heat until the potatoes are completely soft, about 14-16 minutes.
- 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.
- 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.
- Serve soup with a garnish of chopped scallions - a perfect winter warmer!
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