AuthorvongrippenCategorySoupDifficultyBeginner

Yields2 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

 5 Yukon Gold potatoes
 5 thick-cut bacon strips
 1 yellow onion
 2 tbsp butter
 1 tbsp flour
 2 ½ cups chicken stock
 1 cup milk
 2 garlic clove
 1 cup shredded cheddar

1

Peel and dice potatoes. Halve, peel, and dice onion small. Peel and finely chop garlic.

2

Melt butter in a medium pot over medium-high heat. Add onion and garlic; season with salt and pepper. Cook, stirring, until softened (4-5 minutes). Add flour and cook, stirring, until lightly browned (approximately 1 minute).

3

Slowly stir in milk a small amount at a time until completely incorporated. Stir in stock. Season generously with salt and pepper. Bring to a boil and cook, stirring occasionally, until potatoes are very tender (12-15 minutes).

Test potatoes by piercing with a fork, the fork should easily go through the potato.

4

While potatoes cook, fry bacon in a large pan over medium heat until very crispy. Transfer to paper towels to drain off grease. Once cool, finely chop.

5

Once potatoes are tender, reduce heat to low and mash to desired consistency. Stir in half the bacon and half the cheddar. Season well with salt and pepper. If soup is too thick, add a small amount of warm water to thin it.

6

Divide soup between bowls. Top with bacon, cheddar, and sour cream.

Ingredients

 5 Yukon Gold potatoes
 5 thick-cut bacon strips
 1 yellow onion
 2 tbsp butter
 1 tbsp flour
 2 ½ cups chicken stock
 1 cup milk
 2 garlic clove
 1 cup shredded cheddar

Directions

1

Peel and dice potatoes. Halve, peel, and dice onion small. Peel and finely chop garlic.

2

Melt butter in a medium pot over medium-high heat. Add onion and garlic; season with salt and pepper. Cook, stirring, until softened (4-5 minutes). Add flour and cook, stirring, until lightly browned (approximately 1 minute).

3

Slowly stir in milk a small amount at a time until completely incorporated. Stir in stock. Season generously with salt and pepper. Bring to a boil and cook, stirring occasionally, until potatoes are very tender (12-15 minutes).

Test potatoes by piercing with a fork, the fork should easily go through the potato.

4

While potatoes cook, fry bacon in a large pan over medium heat until very crispy. Transfer to paper towels to drain off grease. Once cool, finely chop.

5

Once potatoes are tender, reduce heat to low and mash to desired consistency. Stir in half the bacon and half the cheddar. Season well with salt and pepper. If soup is too thick, add a small amount of warm water to thin it.

6

Divide soup between bowls. Top with bacon, cheddar, and sour cream.

Loaded Baked Potato Chowder