Loaded Potato Soup

It's finally starting to cool down in LA (thank goodness) and as soon as temperatures drop the only thing i want is soup. Its always so warm and comforting , and there are so many different variations of soup to make. I made loaded potato soup for the first time , and i don't know why i havent made this before, because i LOVE a loaded baked potato. This soup was incredible & i was speechless when i had my first bite. If you make this recipe PLEASE put it in a sourdough boule, i love scooping up some of bread with my spoon from the side or the bottom of the bread bowl and then getting some soup on the spoon as well. It's seriously the perfect bite.

What you'll need:

• 3lbs Yukon gold potatoes (diced)

• 1 yellow onion (diced)

• 6 garlic cloves (minced)

• 8 slices of bacon (chopped) (save a little for topping)

• 3 tbsp of reserved bacon grease

• 3 tbsp of butter

• 1/3 cup flour

• 32oz chicken broth

• 2 cups milk

• 1.5 cups heavy cream

• 1.5 cups of freshly grated sharp cheddar cheese + more for topping

• 1 package of Boursin garlic & herb cheese

• gouda cheese (for topping) (optional)

• chives

• 1- 2 tsp better than bouillon roasted chicken base

• sourdough bread boule

seasonings i used:

• garlic powder, onion powder, smoked paprika, salt & pepper ( i measure it with my heart and you should do the same (lol)

Directions:

1. In a large pot or a dutch oven, add your bacon and cook on medium until the bacon is nice and crispy. Once done remove the bacon with a slotted spoon and set aside. Use a paper towel to remove some of the bacon grease, and leave about 3 tbsp of bacon grease in the pot .

2. Add in your butter and your seasonings and let that cook for 30 seconds - 1 minute (this is called blooming spices it makes it more flavorful) (also don't add too much seasoning in this step, we will add more seasoning later on)

3. Add in your onions and sauté until softened (about 5-6 mins) & then add in garlic and cook until fragrant ( about 30 seconds to a minute)

4. Add in flour and let that cook for 1-2 minutes.

5. Slowly whisk in your broth , and then add in your BTB roasted chicken base, milk & heavy cream and your seasonings. Stir to combine.

6. Add in your potatoes , and bring to a simmer, and cook until potatoes until fork tender (about 15-20 mins)

7. Get a potato masher or whatever you have on hand & mash your potatoes until you get it to you're desired consistency. I mashed my potatoes about 8-10 times.

8. Reduce heat to medium low & add your Boursin cheese, sharp cheddar, bacon & chives and cook until cheese has melted. Adjust Seasonings.

9. Get your sourdough boule & cut off the top , and remove some of the bread in the inside( Don't remove too much of the bread)

10. Pour the soup in the bread bowl and top with sharp cheddar & gouda cheese, sour cream, bacon and chives. ENJOY!