This loaded potato soup gets its rich flavor from Kountry Boys bacon fat and butter. It’s cozy, comforting and oh-so-satisfying.
Difficulty: Easy
Prep: 26 minutes
Cook: 30 minutes
Total: 60 minutes
Serves: 6
Ingredients
4 large russet potatoes, peeled and diced
6 strips of Kountry Boys Original Bacon, cut into 1 inch pieces
4 tbsp butter
1/2 medium white onion, finely diced
2 garlic cloves, minced
1/4 cup all-purpose flour
5 cups chicken broth
1 cup shredded cheddar cheese
Toppings, such as sour cream, sliced green onions, chopped chives, or pickled jalapeños
6 strips of Kountry Boys Original Bacon, cut into 1 inch pieces
4 tbsp butter
1/2 medium white onion, finely diced
2 garlic cloves, minced
1/4 cup all-purpose flour
5 cups chicken broth
1 cup shredded cheddar cheese
Toppings, such as sour cream, sliced green onions, chopped chives, or pickled jalapeños
Method
In a large stockpot or dutch oven, cover potatoes with 1" of water. Season with salt and bring to a boil for 8 to 10 minutes, or until potatoes are easily pierced with a knife. Drain potatoes.
Heat stockpot over medium and add bacon. Cook until fat has rendered and bacon is crispy. Remove bacon from stockpot and place on a paper towel-lined plate.
Add butter to the stockpot, stirring to combine with the bacon fat. Add white onions and cook until translucent, about five minutes, then add garlic and cook until fragrant, about 30 seconds.
Whisk in the flour and cook for about 5 minutes, until the flour begins to smell toasty. Add the chicken broth and potatoes and bring mixture to a simmer. Season with salt and pepper, to taste. Cook for 15 minutes, stirring often and breaking up potatoes with a wooden spoon.
Once the soup has reached your desired consistency, ladle into bowls and load 'em up with your favorite toppings.
Heat stockpot over medium and add bacon. Cook until fat has rendered and bacon is crispy. Remove bacon from stockpot and place on a paper towel-lined plate.
Add butter to the stockpot, stirring to combine with the bacon fat. Add white onions and cook until translucent, about five minutes, then add garlic and cook until fragrant, about 30 seconds.
Whisk in the flour and cook for about 5 minutes, until the flour begins to smell toasty. Add the chicken broth and potatoes and bring mixture to a simmer. Season with salt and pepper, to taste. Cook for 15 minutes, stirring often and breaking up potatoes with a wooden spoon.
Once the soup has reached your desired consistency, ladle into bowls and load 'em up with your favorite toppings.