The Cutting Room's Loaded Potato Soup
- ½ Pound bacon, chopped
- ½ onion, chopped
- ½ jalapeno, chopped
- 1½ cloves garlic
- 4 potatoes, peeled and cubed
- 2 Cups vegetable stock, or enough to cover the potatoes
- ½ Cup heavy cream
- ½ Cup milk
- Salt and freshly ground black pepper
- 1 Cup shredded white Cheddar
- ½ Cup sour cream
- Scallions, to garnish
- Ciabatta bread, for serving
Cook the bacon over medium heat crispy. Remove the bacon from the pan and set aside. Drain the bacon grease except for ¼ cup.
Cook the onions in the reserved bacon drippings until translucent, about 5 minutes. Stir in the garlic and jalapeño and continue cooking for another 1 to 2 minutes.
Add in the cubed potatoes and add enough vegetable stock to cover the potatoes. Place a lid on the pan and simmer until the potatoes are tender.
Add the heavy cream and milk, and cook for 10 minutes. Then mix everything together in the blender and blend until puréed . Put everything back in the pot for 10 minutes and add some salt and pepper.
Turn down heat and cook until thickened, about 45 minutes . Make sure to keep a check on it and stir frequently.
Top with the shredded Cheddar, reserved crumbled bacon, sour cream, scallions and a side of toasted ciabatta bread.