Growing Chefs! Ontario Loaded Potato Soup

Loaded Potato Soup

A baked potato in soup form! This soup is perfect for warming up on chilly days!
Serves 6 to 8
4 large Yukon Gold potatoes, cubed6 strips of thick cut bacon1/4 cup butter1/4 cup flour1 small onion2 cloves garlic minced2 1/2 cups milk2 1/2 cups chicken or vegetable stock1 cup cheddar cheese, grated3/4 cup sour cream Salt to tast Pepper to taste3 green onions, sliced, for garnish
Large potMedium potKnife or safe chopperCutting boardPeelerGraterScissorsRaspsWhiskMeasuring cupsBowls of various sizesImmersion blenderWooden spoonTasting spoonDish towel

Get Organized!

Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Cut the bacon into finger-width sized pieces.

Slice the onion in half from the root to the tip and peel off the outer skin. Then, place the flat side down on the cutting board and slice horizontally from the tip to the root, leaving the root intact to hold the onion together. Then, still keeping the root intact, slice up from the root to the tip vertically. Slice across the onion in the other direction to dice.

Peel the potatoes and cut into 3 centimeter cubes.

Peel the skin off the garlic, then finely grate using the rasp.

Grate the cheese.

Slice the green onions on a bias.

Measure out the butter, flour, milk, stock, and sour cream.

Get Cooking!

Place the potatoes in the medium pot and cover with cold water. Bring to the boil and allow them to cook for 8 – 10 minutes, until a knife passes easily through them. Drain and set aside.

While the potatoes are cooking, place the large pot over medium high heat and add the bacon. Cook, stirring often, until the bacon is crispy. Remove the bacon from the pot and drain on paper towels, leaving 1 tablespoon of rendered bacon fat in the pot.

Add the butter and onion to the pot and season with salt. Sweat the onion, stirring occasionally, until it is translucent, about 4 – 6 minutes. Add the garlic and cook until fragrant, about one more minute.

Whisk in the flour until the melted butter forms a roux, and cook until the raw flour smell is gone.

Slowly add the stock and milk to the pot, whisking constantly to keep any clumps from forming.

Add the potatoes to the pot and stir, give the soup a few quick pulses with the immersion blender to puree the potatoes.

Add the sour cream and ¾ of the cheese, stirring to incorporate them.

Add half of the bacon, bring to a boil, and remove from the heat. Taste, and adjust seasoning if necessary.

Serve topped with reserved bacon, cheese, and the green onions, with a light sprinkle of pepper.