Loaded Potato Soup

 Loaded Potato Soup

 4 Servings | 10-minute Prep Time | 30-minute Cook Time

Ingredients

5 Slices of Bacon

2 Shallots, peeled and diced

3 Fresh Garlic Cloves, peeled and minced

4 Large Russet Potatoes, peeled and cut into an even size

10 oz. Gruyere Cheese, shredded

2 c. Heavy Cream

1-2 c. Milk, depending on desired consistency

Sour Cream, for garnish

Green Onion or Chives, thinly sliced for garnish

Salt

Pepper

Instructions

In a medium-sized frying pan over medium-high heat, cook the bacon until it’s crisp. 

Remove the bacon from the pan and place it on paper towels to drain the fat. 

Add the shallots and garlic to the frying pan and cook until fragrant. 

Remove from the pan and let cool briefly. 

Set one slice of bacon aside to use as a garnish. 

Add bacon, cooked shallots, and cooked garlic to a food processor and process until thoroughly combined. Set the mixture aside. 

Place potatoes in a large pot and cover with cold water. Salt generously. Bring to a boil over medium-high heat on the stovetop, then cover, reduce heat, and let simmer for 15-20 minutes, or until fork tender. 

Drain potatoes and mash. 

Add cheese, heavy cream, and the bacon-shallot mixture to the potatoes. Season with salt and pepper. 

Return to low heat on the stove and stir to thoroughly combine.  

Slowly add milk to the soup until desired consistency is reached, mixing continuously. Do not let the soup come to a full boil, but keep it on the stove until it’s heated-through. 

Ladle into bowls. Garnish with bacon slices, sour cream, and green onions or chives. 

Serve hot and enjoy immediately.