Baked Potato Soup

Serves 4-6

Ingredients:

4 Russet potatoes, cubed med diced

1 sweet onion, med diced

2 carrots, peeled and chopped

2-3 stalks of celery, peeled and chopped

1 Tbsp Bragg sprinkle 24 herbs and spices

½ Slap ya Mama or equal parts salt/pepper/garlic/red pepper powder

1/3 cup AP flour

1 qt low-sodium chicken stock

1 pint heavy cream

For garnish:

2 strips of bacon, rendered small diced

½ cup sharp cheddar

Dollop of sour cream

Chopped chives or green onions

Directions:

In a large Dutch oven or soup pot, add the bacon pieces and cook over medium-low heat until the fat has rendered and the bacon is crispy.

Remove the bacon from the pot and transfer to a paper towel-lined plate to drain. Reserve the rendered bacon fat in the pot to build the flavor base for the soup.

Add the carrots and sauté for 5–6 minutes until they begin to soften.

Add the celery and onions, then continue cooking for an additional 3–4 minutes until the vegetables begin to become tender.

Add the potatoes and cook for another 3–4 minutes, allowing them to begin developing flavor.

Season the vegetables with Slap Ya Mama seasoning and Bragg Sprinkle seasoning.

Add the all-purpose flour and stir continuously for 3–4 minutes to cook out the raw flour flavor and create the base for a thick, creamy soup.

Slowly add the stock and heavy cream, stirring constantly to incorporate the flour mixture and prevent lumps.

Bring the soup to a gentle simmer and cook until the potatoes are tender and the soup has thickened to your desired consistency.

Taste and adjust seasoning as needed.

Serve hot and garnish with sour cream, shredded cheddar cheese, crispy bacon, and fresh chives or green onions.

Enjoy!

Chef Scout Recon Tip: Great soups start with the foundation. Rendering the bacon first creates a layer of smoky richness, while the roux gives the soup body and a smooth texture. Every step is building flavor before the final garnish ever hits the bowl.