I for some reason had a craving for potato soup recently and it’s probably because a memory of my grandmother making it for me in the winter, every winter popped into my mind. While I was thinking of some garnishes, I have always loved the “loaded baked potato soup” concept, so of course I started making my own version, deconstructed of course. Here, I roasted some extra potatoes in the left over bacon fat, added a crispy texture by frying some thinly sliced shallots and of course, my favorite shredded cheddar cheese.

The base of this potato soup is really simple and super clean so even before you add the garnishes you already have a quality potato soup. Although it’s deconstructed, all the elements of a loaded baked potato are right in the bowl for a fab and easy weeknight meal.

Potato Soup w. Cheddar, Bacon & Crispy Shallots

6 Idaho potatoes, peeled and cut in quarters

2 Idaho potatoes, peeled and cut into small cubes

1 white onion, peeled and cut in half

6 cloves of garlic, peeled and ends trimmed

stock (chicken, vegetable or water )

4 shallots - 2 peeled, ends trimmed and chopped and 2 peeled, ends trimmed and thinly sliced

1c. heavy cream, optional

Butter

Sea salt

Ground black pepper

Onion powder

Flour, for frying

Oil for frying

your favorite cheddar cheese, shredded

your favorite bacon, cooked and crumbled

scallions, cleaned, ends trimmed and sliced

GARNISHES:

Cook your desired bacon as normal and when cooled, crumble bacon and set aside.

Shred your desired cheddar cheese and set aside.

Clean and trim your scallions, thinly slice and set aside.

In a small skillet heat enough oil to fully cover the bottom. Lightly toss sliced shallots in a small amount of flour and shake off any extra. When oil is hot, add floured shallots and fry until golden brown. Once brown remove shallots from oil and place on a paper towel to drain and season shallots with salt while hot. Set aside.

Place cubed raw potatoes in a bowl and season with salt and pepper and a small amount of oil and/or left over bacon fat. Pour out onto a flat baking sheet and roast potatoes in the oven at 350 degrees until brown and soft in the middle. You can also quickly sear and brown these potatoes in a skillet with some oil and/or left over bacon fat. Cool and set aside.

SOUP:

In a large pot over a medium flame, add a small amount of oil and sauté onions, garlic and chopped shallots. Cook for about 6 minutes, then add the quartered potatoes and your desired stock or water, adding enough liquid to cover the potatoes and bring to a simmer. Reserve some stock to add if your soup gets too thick.

Once the soup has come to a boil and the potatoes are soft, turn off the flame and let the soup sit for 10 minutes. Once the soup has cooled down, ladle soup in a blender and puree until smooth.

** make sure to lift blender lid slightly while pureeing so your blender won’t explode from the heat **

Return blended potato soup to a pot over a low flame and add heavy cream, butter and season with your desired amounts of salt, pepper and onion powder to your liking. Once hot, ladle potato soup in a bowl and add garnishes to your liking.