Loaded Potato Soup

By RoketJSquerl

Ingredients

• 1 and 1/2 pounds potatoes (any variety works fine), cubed
• 3 tablespoons butter
• 3 tablespoons flour
• 1/2 cup shallots, diced
• 1-2 cloves garlic, minced finely (1-2 teaspoons)
• 4 cups half and half (whole milk works, but not as well)
• 1/2 teaspoon hot sauce (eg: Tobasco)
• 1 teaspoon jalapeño juice (juice from can of jalapeños)
• 8 oz Velveeta, softened/melted (microwave for 30 seconds and stir)
• 1 cup cheddar, shredded, divided into (2) 1/2 cup portions
• 1/2 cup Monterey jack, shredded
• salt/pepper/white pepper, to taste
• 1/4 teaspoon garlic powder
• bacon, crispy (see blog post for baking details)
• chives, to finish

Preparation

Step 1

Cook potato cubes until cooked through, but still somewhat firm. A knife should pass but not tear the potatoes apart. Boil and drain to cook, or microwave in plastic-wrapped container.

works perfectly), add butter over medium heat.

When melted, add shallots and cook for 3-4 minutes. Add garlic.

Add flour and whisk constantly until light brown, about 3-4 minutes.

Slowly add half and half, still stirring to smooth completely.

Add Velveeta cheese.

Add potatoes to base. Add 1/2 cup cheddar and Monterey jack.

Mix in hot sauce, jalapeño juice, a bit of salt and pepper (both black and white pepper is best) and garlic powder.

Decrease heat to low/medium-low and simmer until thickened, about 30 minutes.