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Loaded Potato Soup

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  • Complexity: medium


  • 3 large Russet Potatoes diced ½ inch
  • 1 onion small dice
  • 6 strips bacon cooked well and drained. Reserve 2 tablespoon bacon fat for roux
  • 2 tablespoon butter
  • 1 gallon water or vegetable stock
  • 5 tablespoon flour
  • 1 gallon 2 % milk
  • ¼ cup sherry
  • 4 ounce Greek yogurt
  • ½ cup grated cheddar cheese
  • Chopped chives for garnish


  1. Sweat the potatoes, onions and crumbled bacon in a heavy Dutch oven until potatoes become slightly transparent.

  2. Continue to simmer for about 35 minutes until potatoes are tender and soup has thickened. Add yogurt and cheese and allow melting in without re-boiling the soup.

  3. Adjust seasoning with salt and pepper. Serve with chive garnish.

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