Loaded Potato Soup

Name: Loaded Potato Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 10 Pounds Red Potatoes; 2 Medium Onions, Chopped; 12 Sliced Dixie Bacon, Chopped; 1 Pounds Butter; 2 Quarts Half N Half; 2 Tablespoons Parsley; ¼ Cup Salt; 1 Teaspoon Black Pepper; 4 Cups Cheddar Cheese; ¼ Cup Chicken Base; 2 Quart Water

A rich, creamy potato soup made with boiled red potatoes, bacon, and butter simmered into half-and-half, whisked smooth and topped with cheddar, bacon, and scallions.

📝 Notes: 08/28/2019 - increased water to 2 quarts

⏱ Prep 20m🔥 Cook 35m🕒 Total 55m🍽 4 servings

#premium#miz kathi's cotillion recipes#soup

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Ingredients

10 PoundsRed Potatoes
2Medium Onions, Chopped
12Sliced Dixie Bacon, Chopped
1 PoundsButter
2 QuartsHalf N Half
2 TablespoonsParsley
¼ CupSalt
1 TeaspoonBlack Pepper
4 CupsCheddar Cheese
¼ CupChicken Base
2 QuartWater

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Method

1
1. Wash the red potatoes and quarter them (no need to peel), then place in a large pot and cover with the 2 quarts of water.
2
2. Bring to a boil over high heat and cook 15-20 minutes, until the potatoes are fork-tender.
3
3. Meanwhile, cook the chopped bacon in a separate pan over medium heat until crisp, about 8 minutes; remove with a slotted spoon and reserve, leaving a little of the rendered fat in the pan to sauté the onions until soft and translucent, about 5 minutes.
4
4. Drain the potatoes, reserving a bit of the cooking liquid, and return the potatoes to the pot. Mash roughly with a potato masher or the back of a spoon, leaving plenty of chunky texture — this is a loaded soup, not a puree.
5
5. Set the pot over medium-low heat and add the butter, letting it melt into the potatoes, then stir in the sautéed onions, most of the cooked bacon (reserve some for garnish), half-and-half, parsley, chicken base, salt, and pepper.
6
6. Whisk continuously over medium-low heat for 8-10 minutes until the soup is smooth and creamy and starts to gently simmer; thin with reserved potato water if it's thicker than you like.
7
7. Stir in the cheddar cheese a handful at a time, whisking until fully melted and the soup is glossy — do not let it boil hard once the cheese is in, or it can turn grainy.
8
8. Taste and adjust salt and pepper, then ladle into bowls and garnish with the reserved bacon, extra shredded cheddar, and scallions.