Chef Jason Huguet of the Steamboat Warehouse

Loaded Potato Soup

Loaded Potato Soup

• 1 lb real unsalted butter
• 2 med onions, chopped
• 4 T minced garlic
• 2 C white flour
• 1 qt. heavy whipping cream
• 1 ˝ gals chicken stock
• 6 potatoes
• ˝ C sliced green onions

For Topping: ,

• 1 C Shredded Cheddar Cheese
• 1 C Sliced Green Onions
• 1 C Bacon Bits

Method:
To begin, peel and chop the potatoes. Put the potatoes, chicken stock & sliced green onions in a stock pot, bring to a boil and allow to simmer for about 20 minutes or so. When the potatoes are tender, use an immersion blender to blend the contents of the pot, then set aside. Make sure to keep the stock hot.
Next, melt the real butter in a large stock pot. When the butter is hot, add onions & garlic. Allow them to sauté for about 5 to 7 minutes or until tender. Turn the fire down to low-medium and add the flour. Stir the contents until all of the flour is well incorporated. Slowly add the hot stock to the pot, while continuing to whisk to avoid sticking on the bottom. More or less stock may be used to achieve desired thickness. Add the heavy cream then season to taste with salt, black & cayenne pepper. Ladle the soup into your favorite serving bowls & top each with shredded cheddar cheese, bacon bits & sliced green onions