Loaded Potato Soup
This recipe features our Chopped Garlic and our Savory Chicken Soup Base! This potato soup is hearty and delicious, plus it’s perfect for those chilly winter days. Make this before the winter weather breaks. This recipe is also easily adaptable for plant based folks. Just use our Garden Vegetable Soup Base instead.
All Bell-View products used are listed below.
INGREDIENTS:
5 slices bacon, diced
3 tablespoons (reserved) bacon grease or butter
1 cup white onion, diced
2 tsp. Bell-View Minced Garlic
1/4 cup all-purpose flour
2 cups Bell-View Soup Base (Prepared)
2 cups milk
2 pounds gold potatoes, diced
1 cup shredded sharp cheddar cheese
1/2 cup plain sour cream
1 teaspoon sea salt, or more to taste
1/2 teaspoon freshly-cracked black pepper
Whatever toppings you’d like to add
RECIPE:
Heat a large stock-pot over medium-high heat, then add the diced bacon and cook until crispy. Once cooked, Transfer the bacon to a separate plate, leave about 2 tbsp of bacon grease in the pot and discard the rest.
Add onion and sauté until soft. Stir in the garlic and sauté until fragrant. Stir the flour into the mixture and sauté for another moment. Then stir in the stock until combined, then add the milk and potatoes.
Continue cooking until the mixture just reaches a simmer, then reduce heat to medium-low, cover, and simmer for about 20 minutes until the potatoes are soft. Keep stirring regularly to ensure that the soup doesn’t burn!
Season to your hearts content!
Once the potatoes are nice and soft, stir in the cheddar cheese and sour cream. Stir and let it combine for 5 minutes. Then serve warm or store in a container for up to three days in the refrigerator!