Loaded Baked Potato Soup

🥘 Ingredients

• bacon
  6 strips
• butter
  1 tbsp
• chicken stock concentrate
  1 unit
• cornstarch
  2 tsp
• cream sauce base
  1 unit
• garlic powder
  1 tsp
• hot sauce
  1 unit
• mexican cheese blend
  ½ cup
• potatoes
  2 lb
• scallions
  4 stalks
• sour cream
  ¼ cup
• white cheddar cheese
  ½ cup

🍳 Cookware

• large bowl
• large skillet
• large pot
• small bowl

1. 

   1

   potatoes scallions garlic powder bacon cream sauce base chicken stock concentrate cornstarch white cheddar cheese mexican cheese blend sour cream hot sauce butter

   potatoes: 2 lb, scallions: 4 stalks, garlic powder: 1 tsp, bacon: 6 strips, cream sauce base: 1 unit, chicken stock concentrate: 1 unit, cornstarch: 2 tsp, white cheddar cheese: ½ cup, mexican cheese blend: ½ cup, sour cream: ¼ cup, hot sauce: 1 unit, butter: 1 tbsp
2. 

   2

   Wash and dry all produce. Dice potatoes into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens.
3. 

   3

   In a large bowl , combine potatoes with half the garlic powder; season generously with salt and pepper. Toss until potatoes are evenly coated. Cover tightly with plastic wrap and microwave until tender ⏱️ 6 minutes . Keep covered until ready to use.
4. 

   4

   Meanwhile, heat a large skillet over medium-high heat. Add bacon; cook, turning occasionally and adjusting heat if browning too quickly, until crispy ⏱️ 8 minutes . Turn off heat; transfer bacon to a paper-towel-lined plate. Reserve bacon fat in pan. Once bacon is cool enough to handle, roughly chop.
5. 

   5

   In a large pot , combine scallion whites, remaining garlic powder, 1 TBSP reserved bacon fat, and butter over medium-high heat. Cook, stirring, until scallion whites are tender and fragrant ⏱️ 45 seconds . Add cream sauce base, chicken stock concentrate, and 2 cups water; bring to a boil.
6. 

   6

   In a small bowl , combine cornstarch and ½ TBSP water. Whisk until smooth. Once potatoes are done, add to pot along with cornstarch mixture and cook, stirring occasionally, until soup has thickened ⏱️ 6 minutes . Reduce heat to low. Add white cheddar cheese and half the chopped bacon to soup; stir until cheese is melted and combined.
7. 7

   Divide soup between bowls. Top with mexican cheese blend, sour cream, scallion greens, remaining chopped bacon, and as much hot sauce as you like. Serve.