The Kitchen of Yum

This dish can be made in about 30-35 minutes! The flavor that came from this soup was so savory and pairs well with some toasted sourdough.

Stovetop Loaded Potato Soup

1 small yellow onion, diced

2 cloves garlic, minced

1/4 cup butter

1/4 cup BaconUp

1/4 cup flour

1/2 cup bacon crumbles (the ones at Sam’s Club are the best. See notes below about using real bacon)

3 pound russet potatoes, peeled and cubed

1 packet of ranch seasoning

4 cups chicken broth

1 cup whole milk

4 oz cream cheese

1 – 1 1/2 cup cheddar cheese (roughly 4oz), plus more for individual bowls

salt/pepper to taste

1. Using a large Dutch oven, 5 or 6 quart, over medium high heat, melt your butter and BaconUp together. Then add in your onions and garlic. Sauté together until translucent, about 2-3 minutes.
2. Stir in the flour, mixing into the butter mixture making sure there are no clumps. Let the flour mixture sit for about a minute before dumping in the cubed potatoes.
3. Mix the potatoes in the roux until all the potatoes are as coated as they can be.
4. Pour in the chicken broth, followed by the milk. Stir to incorporate.
5. Bring to a boil. Cover, and reduce heat to medium-low and simmer for 20 minutes or until potatoes are tender enough to poke a fork through it easily. Give it a stir at the half way point to keep the potatoes from sticking to the bottom.
6. Once the potatoes are done, add in your cream cheese, then use a potato masher and mash a majority of the potatoes in the soup. This will also help melt the cream cheese
7. When the cream cheese is incorporated and the potatoes are mashed to how you like it. Turn off the heat, then add in the cheddar cheese. Stir until it’s all melted and incorporated.
8. Serve hot, add extra cheese and bacon onto the top of the individual bowls if you would like. Enjoy!