Boss Loaded Potato Soup
Boss Loaded Potato Soup
Ingredients
For the Potatoes
- 4 Russet potatoes, large, cleaned
For the Soup Base
- 4 strips bacon, cooked and chopped
- 1 tablespoon olive oil, as needed
- 1/2 cup yellow onion, chopped
- 1 1/2 tablespoons minced garlic, from a jar
- 1/2 stick butter
- 1/2 cup all-purpose flour
- 2 cups chicken stock
- 3 cups milk
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
- 1/4 teaspoon dried parsley
- 16 ounces Velveeta cheese, cut into cubes
- 3/4 cup sour cream
For Garnish
- 1/2 cup shredded cheddar cheese, as needed
- 2 tablespoons green onions, sliced, as needed
Instructions
- 1
Prick each Russet potato several times with a fork. Microwave the potatoes for 12-15 minutes, or until cooked through and tender. Set aside to cool slightly.
⏱️ 15 min
- 2
While potatoes cook, heat a large pot or Dutch oven over medium heat. Add olive oil and then the chopped yellow onion. Sauté the onion until it is caramelized and translucent, about 5-7 minutes.
⏱️ 7 min
- 3
Add the minced garlic to the pot and sauté with the onions for another 1-2 minutes until fragrant. Be careful not to burn the garlic.
⏱️ 2 min
- 4
Add the butter to the pot and allow it to melt completely. Once melted, whisk in the all-purpose flour to create a roux. Cook the roux for 2 minutes, stirring constantly, to cook out the raw flour taste.
⏱️ 3 min
- 5
Gradually pour in the chicken stock, whisking continuously to prevent lumps. Then, slowly add the milk, continuing to whisk until fully combined. Bring the mixture to a gentle boil, stirring occasionally.
⏱️ 8 min
- 6
While the soup base is heating, carefully cut the microwaved potatoes in half, then lengthwise again, and finally into bite-sized pieces.
⏱️ 5 min
- 7
Once the soup base is boiling, season with salt, black pepper, and dried parsley. Add the cubed Velveeta cheese and stir until it is fully incorporated and melted, creating a smooth, creamy soup.
⏱️ 5 min
- 8
Remove the pot from the heat. Stir in the sour cream until well combined. Add the cooked and chopped bacon and the cut potatoes to the soup. Stir gently to combine.
⏱️ 3 min
- 9
Ladle the hot soup into bowls. Garnish with shredded cheddar cheese and sliced green onions, if desired. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Boss Loaded Potato Soup
Ingredients
For the Potatoes
- 4 Russet potatoes, large, cleaned
For the Soup Base
- 4 strips bacon, cooked and chopped
- 1 tablespoon olive oil, as needed
- 1/2 cup yellow onion, chopped
- 1 1/2 tablespoons minced garlic, from a jar
- 1/2 stick butter
- 1/2 cup all-purpose flour
- 2 cups chicken stock
- 3 cups milk
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
- 1/4 teaspoon dried parsley
- 16 ounces Velveeta cheese, cut into cubes
- 3/4 cup sour cream
For Garnish
- 1/2 cup shredded cheddar cheese, as needed
- 2 tablespoons green onions, sliced, as needed
Instructions
- 1
Prick each Russet potato several times with a fork. Microwave the potatoes for 12-15 minutes, or until cooked through and tender. Set aside to cool slightly.
⏱️ 15 min - 2
While potatoes cook, heat a large pot or Dutch oven over medium heat. Add olive oil and then the chopped yellow onion. Sauté the onion until it is caramelized and translucent, about 5-7 minutes.
⏱️ 7 min - 3
Add the minced garlic to the pot and sauté with the onions for another 1-2 minutes until fragrant. Be careful not to burn the garlic.
⏱️ 2 min - 4
Add the butter to the pot and allow it to melt completely. Once melted, whisk in the all-purpose flour to create a roux. Cook the roux for 2 minutes, stirring constantly, to cook out the raw flour taste.
⏱️ 3 min - 5
Gradually pour in the chicken stock, whisking continuously to prevent lumps. Then, slowly add the milk, continuing to whisk until fully combined. Bring the mixture to a gentle boil, stirring occasionally.
⏱️ 8 min - 6
While the soup base is heating, carefully cut the microwaved potatoes in half, then lengthwise again, and finally into bite-sized pieces.
⏱️ 5 min - 7
Once the soup base is boiling, season with salt, black pepper, and dried parsley. Add the cubed Velveeta cheese and stir until it is fully incorporated and melted, creating a smooth, creamy soup.
⏱️ 5 min - 8
Remove the pot from the heat. Stir in the sour cream until well combined. Add the cooked and chopped bacon and the cut potatoes to the soup. Stir gently to combine.
⏱️ 3 min - 9
Ladle the hot soup into bowls. Garnish with shredded cheddar cheese and sliced green onions, if desired. Serve immediately.
⏱️ 2 min