Loaded Baked Potato Soup

Indulge in the cozy embrace of this loaded potato soup, brimming with savory bacon, fresh green onions, and melted cheese. Its rich, creamy texture makes it an ideal comfort dish for the autumn season.

Tip: Use up leftover Thanksgiving mashed potatoes in place of cubed raw potatoes for a delicious and velvety way to repurpose Turkey Day leftovers!

Ingredients  

• 2 Tbsp unsalted butter
• 1/2 lb raw crisped chopped Bacon
• 1/2 cup chopped yellow onion
• 2 garlic cloves
• 3 lbs cubed yellow potatoes
• 2 cups vegetable stock
• salt
• cracked black pepper
• 1 1/2 tsp garlic powder
• 1 bay leaf
• 1/2 cup heavy cream
• 2-3 tbsp Natural Sour Cream
• 1/2 cup chopped green onion
• 1 tsp fresh dill weed
• 1/2 cup Tillamook Extra Sharp Cheddar Cheese

Instructions 

1. Prepare the ingredients first. Dice onion into small pieces. Peel and dice potatoes and measure the remaining ingredients.
2. You can dice and prepare green onion and dill when ready to add to the soup.
3. Preheat a Dutch oven over medium heat and melt butter in it.
4. Add diced bacon and cook it until about halfway cooked. Add yellow onion and sauté until onion and bacon are fully cooked.
5. Add pressed garlic and sauté until fragrant.
6. Add the cubed potatoes and cook for about 5 minutes.
7. Pour in chicken stock (enough to just cover the potatoes) and stir well. Bring the soup to a simmer on medium-high heat and then reduce heat to medium-low.
8. Season with salt, pepper, garlic powder and add bay leaf. Cover and cook until the potatoes are mostly tender. Take the lid off and cook until the potatoes are completely tender. Make sure to stir often.
9. Stir in dill weed, green onion, sour cream, cheese, and heavy cream. Mix well, cook for a few more minutes, and serve!