Keith's Kitchen Chronicles
Soup Season 2026–2027 — Week 4
LOADED POTATO CAVE-IN
Scheduled Weekend · Nov 11 – Nov 12
A thick, hearty, and creamy potato soup loaded with bacon, shredded cheddar cheese, and sour cream.
Classic Soups
Week 4
Yield
32 servings
Prep Time
30 min
Cook Time
45 min
Total Time
75 min
Category
Soups & Stews
Style
Classic Soups
Ingredients
ServingsOriginal batch: 32
Ingredients
- 8 lb russet potatoes
- 1 gallon Chicken Stock
- 1 lb bacon, cooked and crumbled
- 2 lb cheddar cheese, shredded
- 2 quarts heavy cream
- 1 lb onions, diced
- 1 cup butter
- 1 cup flour
- 1 cup sour cream
- 1 tbsp black pepper
- 1 bunch green onions
Preparation
- 1
Cook potatoes in chicken stock until tender.
- 2
In a separate pot, sauté diced onions in butter.
- 3
Add flour to the onions and cook for 2 minutes.
- 4
Add the potato and stock mixture to the onion mixture and blend partially.
- 5
Stir in the heavy cream and sour cream.
- 6
Add the shredded cheddar cheese and half of the cooked bacon.
- 7
Season the mixture with black pepper.
- 8
Hold hot and serve garnished with the remaining bacon, cheddar, and green onions.
