Loaded Potato Soup

  • 1 large yellow onion; small dice
  • 1/2 stick butter
  • 5 cloves garlic; minced
  • 2 Tbsp flour
  • 1 quart vegetable stock
  • 3 large russet potatoes; par peeled, diced and cooked
  • 12 oz bacon; diced and cooked
  • 2 cups whole milk
  • 2 bay leaves
  • 1 cup heavy cream
  • 1 cup sour cream
  • 2 cups shredded cheddar cheese
  • 1 bunch green onions; diced
  • Salt and fresh cracked pepper; as desired

In a large soup pot on medium heat, melt butter with garlic and onions. Cook, stirring frequently, until onions are soft and translucent. Sprinkle in flour and cook to toast, stirring constantly and making sure no flour sticks to the bottom of the pan. Carefully and slowly whisk in the veggie stock and bring to a simmer. Add potatoes, bacon, milk and bay leaves and bring back to a simmer. Let simmer for a few minutes and then turn off heat. Whisk in heavy cream, sour cream and cheese. Fold in green onions and season as desired with salt and fresh cracked pepper. Enjoy!

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