Loaded Baked Potato Soup

Cooking instructions

1. Place quartered potatoes in a large pot, cover with cold salted water and bring to a boil
2. Reduce heat and simmer approx. 20 minutes. Potatoes should be fork-tender.
3. Drain potatoes then return to the large pot
4. Mash with potato masher until smooth
5. In a large sauté pan cook bacon over medium heat until half cooked
6. Add yellow onion, sauté until soft and translucent, approx. 5 minutes
7. Stir in garlic and sauté for 2 minutes
8. Bacon should be crispy by now
9. Add cubed butter and melt
10. Stir in flour and cook for approx. 3 minutes to form a blonde roux, stir constantly with a wooden spoon
11. Transfer the blonde bacon-roux to the large pot
12. Gradually whisk in chicken broth and then Shamrock Farm Heavy Whipping Cream and Shamrock Farms Whole Milk, Shamrock Farms Natural Sour Cream and 1 cup shredded cheddar
13. Add sea salt, garlic powder and cracked black pepper
14. Bring to a boil then simmer until slightly thickened, approx. 5–7 minutes and whisk occasionally
15. Using a hand held immersion blender, blend the soup until thick and creamy
16. Simmer gently for 5 more minutes and whisking occasionally
17. Ladle into bowls and top with green onions, remaining shredded cheddar and cracked black pepper