Loaded Potato Soup with Crispy Pork

Ingredients

• 6 oz thick-cut bacon or pork belly, diced
• 1 whole medium onion, diced
• 2 cloves garlic, minced
• 1.5 lb russet potatoes, peeled and cut into 1-inch cubes
• 4 cups chicken or vegetable broth
• ½ cup heavy cream
• 1 cup sharp cheddar cheese, shredded
• 4 whole scallions, sliced (divided for cooking and garnish)
• 1 pinch salt and black pepper to taste

Instructions

1. 1

   Cook diced pork in a large pot over medium-high heat, stirring occasionally, until crispy and edges brown, ~8 minutes.

2. 2

   Remove pork with a slotted spoon and set aside on a paper towel.

3. 3

   In the same pot, add onion and cook over medium heat until soft and translucent, ~4 minutes.

4. 4

   Add garlic and cook, stirring constantly, until fragrant, ~45 seconds.

5. 5

   Add potatoes and broth. Bring to a boil, then reduce heat to medium and simmer until potatoes are very tender, ~15 minutes.

6. 6

   Mash some potatoes with the back of a spoon to thicken the soup (leave some chunks for texture).

7. 7

   Stir in cream and cheddar until cheese melts completely and soup is smooth, ~2 minutes.

8. 8

   Add half the scallions and the reserved crispy pork. Season with salt and pepper to taste.

9. 9

   Ladle soup into bowls and top with remaining scallions and extra crispy pork.

Tools you’ll need

• large pot (5-quart or larger)
• slotted spoon
• whisk or wooden spoon
• paper towels
• knife for dicing
• ladle

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