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Loaded Potato Soup! (bacon, chedder cheese, sour cream)

Jun 23, 2021
hello everyone hunter fisher trapper trader guides count interpreter and just a country cook steve everyone here in nashville tennessee along with the beautiful miss sheila doing a great job with that camera thanks sheila i got eight strips of

bacon

in this little dutch oven here cooking i just got it nice and crunchy and cut it into little pieces instead of cutting it into strips and putting it there and trying to flip it and do all that stuff i just cut it into little pieces that are going to go in there anyway and i have a bunch of other ingredients and today we're going to make a

potato

soup

loaded

with great stuff come on let's get started if my slotted spoon here gets the rest of these little bits of

bacon

out of here and I want to let the juices in there because I'm going to make a roux And if you're like me and you didn't know what a roux was, well, we have a video on our channel on how to make a roux today, it's not going to be too dark because you're only going to make an eno roux. u gh for our

potato

soup

now we have all our crumbled bacon here on the side we have left the bacon grease there i am going to put four tablespoons of butter which is half a stick and you are like me and if for years i never noticed it right on the side of the stick of butter, it says one two three four five six seven eight tablespoons so we're using half of those four tablespoons of butter and we're going to put our one whole diced yellow onion in there when you cut these onions remember that's how big they'll be the bits when you eat your soup so cut accordingly now because I'm going to add our equal amounts of flour that we have in butter and that's how you make a 5050 roux either bacon fat and flour butter and flour oil and flour doesn't matter and we have this on medium heat because you never want to burn your roux I'm going to switch to a whisk here and we're going to cook this for a couple of minutes and get this chopped onion like nice and smooth i'll get back to you now when you're making a rule like this for whatever dish you're making don't rush it because you don't want to burn the roux if you burn the roux you have i just ruined the whole recipe no we just got a little bit of color here, which is what we were looking for really take your time don't go higher than medium to man the medium-high heat is really pushing it so now it's time to add our equal parts flour which is four tablespoons there's a little there so remember now we leave our bacon grease in there which is probably only two or three tablespoons max for eight slices of bacon then we have four tablespoons of butter and four tablespoons of flour now don't stop stirring because you'll burn the ruler .
loaded potato soup bacon chedder cheese sour cream
I have it on medium to medium-high heat because I want to give this onion a little bit of color which is really good and let me stir this for a couple more minutes for our roux to happen right come back again no point you sit here and watch how it simmers for two minutes and you see a little good it's only been two minutes and it looks great it's time to add some of our liquid. Now I have three cups of chicken broth and I have three cups. of whole milk easier to remember three and three and don't worry about remembering any of these ingredients because I'm going to put them in the description box below.
loaded potato soup bacon chedder cheese sour cream

More Interesting Facts About,

loaded potato soup bacon chedder cheese sour cream...

I'm not going to make you go to a website to get the recipe. just click on it and sometimes it will say show more click on a dropdown below this video and then you can copy and paste the recipe and we're ready for our milk first and I don't have a I have a four cup measuring cup here so I bought three cups of chicken broth and all I had was a two and a one so I have it kind of split here I'm going to add our milk first put the cup in first and stir it in this looks good this

loaded

potato soup is absolutely delicious you're going to love it now you'll realize that even though we poured that cup of milk in there look how it thickened up here so it's crying out for some more almost like making gravy and biscuits and gravy in the morning same process forget about it thickening so we're going to keep adding our milk here I'm splashing over the lid there there over the edge there Sheila looks good a little more what thickens that always gets me surprised the first time I made a roof of flour and oil or fat or butter and then I added milk myself.
loaded potato soup bacon chedder cheese sour cream
I couldn't believe you could put three or four cups of milk into that little four tablespoons of flour mixture and it would still thicken by the end of the process so we put the rest of our milk in which was three cups this was the ture and that was the one or the one over there so since I didn't have another big one I love the outside of this cooktop because it doesn't get hot in here it just gets hot underneath, that's precision induction or whatever you call it stovetop. now I'm going to turn it up a little bit to medium-high here because I want to generate a little bit of heat here I don't have to worry as much about burning the roux now and we're going to add our three cups of chicken broth that we can pour right in yes sir that looks good , okay, here I have four potatoes and they are like that, I don't know, potatoes with bacon, that big, I peel them and cube them, and either clam chowder or potato chowder I don't like big pieces of potato to eat I want smaller pieces so they are like little half inch cubes on the larger one I have four potatoes in there or I add a pound and a half of potatoes we mix this up just for another second or two now we are going to add our four potatoes that we have cut into cubes in there now I'm going to plummet steadily over the top Sheila now I'm going to go from my whisk back to my spoon now we're going to bring this to a simmer and we're going to simmer it for 20 minutes before adding a little more deliciousness We treats so we'll see in about 20 minutes let's take a look here it's only been about ten minutes and I'll tell you I took out some of those potatoes I cut them into even smaller pieces because not only do I like to have smaller pieces when I I'm eating but it cooks faster and look at the flower is still doing its job after I put in a total of six cups of liquid, three cups of chicken broth and three cups of whole milk and it's still thickening. and we haven't added the

cheese

or

sour

cream

yet, so let's give ourselves another ten minutes because I just checked one of these potatoes and they're a little firm in the middle, but they're close to soft enough to have delicious Loaded Potato Soup look in another ten minutes spend another 10 minutes I just checked the potatoes off camera they're nice and soft now it's starting to get good here we're going to put a half cup of

sour

cream

stir that in there with mr. getting better and better we're going to put now measured this is a cup and a half of cheddar now you can use mild cheddar sharp cheddar but actually I buy medium cheddar when it's hanging on the shelf because then it fits in all the recipes so let's put a cup and a half cheddar you can use sharp you can use mild you can do what I do and use medium there's a cup and a half man that's why they call it loaded potato soup now let's pour our eight slices nothings of bacon which then fell apart and sitting on this paper towel over here i want to get the rest and little treats there we are did i say eight cups? i meant eight slices of bacon did i say eight cups she can't remember but it's only eight slices oh but i can't either but doesn't that look amazing?
loaded potato soup bacon chedder cheese sour cream
Wow-wiii now after we get those ingredients in there we're going to simmer it for another five minutes to get all that bacon and sour cream out. and the

cheese

really melts look at the color has even changed to a nice golden and oring color thickened with more sour cream sir I'm going to turn that down from low to low medium and then we're going to let it sit there and bubble like it's doing there same for another five minutes it smells so wonderful it's been another five minutes now we're in the home stretch time for some seasoning I only have half a teaspoon of salt and half a teaspoon of pepper for this pretty big little pot and that will be enough for start because there's nothing worse than making a big pot full of soup or something and it's too salty or too peppery or whatever because you can't get it out but you can always add salt and pepper to taste and I'll do that right now let me add the salt and pepper and they're good but just start with half a teaspoon of salt and half a teaspoon of pepper and that will level you up because you have a little bit of salt on your back it gives on and that cheese adds a little bit of flavor to it so let's try this here lemme well that's pretty close you know me and the pepper i'm going to go with a little more that seems like a lot but it's not in that big pot there and I don't know with I'm sure if I want to add a little more salt because it's really close and, boy, once you get through that perimeter you can't go back, so you can put potatoes on something to take off some of the salt or heat or whatever, but we're making potatoes, so it's not going to work.
I don't think it needs more salt. I think you need this little ladle to scoop up some of this delicious potato soup. here I have two bowls because there are two people in this room and one of them is standing behind the camera and I want you to come and try this wonderful product if we leave that right there I have two spoons here one is the big honkin spoon for me not I need and the one I've been testing with so I'm going to have g helical Get us two new spoons and we're going to dip into these bowls here thanks Sheila we've got your little teaspoon and my man-sized spoon I've got to have that now before we she come here we're going to do the final dressing here we're going to garnish this with some spring onions and that's enough there and Sheila I'm going to have you come here and try this okay Sheila come here we're going to try this now normally I would ask her what you think but i know what you're going to say which spoon do you want this one no that's what i thought first of all we give thanks for such a wonderful meal here we are both healthy we are on our way to a wine tasting for our shotgun reds touch a sweet wine and life is good thank you very much amen hey let's try this here hmm now beware the little potatoes are very hot so they are still warm but container boy they are tender and absolutely delicious with those small parts. s of bacon there and sour cream and cheese and omg you gotta try this turn it up uh yeah that's so creamy. here in just a second here another recipe will pop up and i'm moving down here so i don't hide pretty lady she was a pretty face and we hope you'll subscribe we hope you'll see some of our other recipes and this is potato soup best loaded you've ever done if it's not what it should be see you next time here in red shotgun cooking now im going to whip again sorry about that earlier but it has to be what it has to be

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