Loaded Baked Potato Soup with Bacon

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Step 1

Wash and dry potatoes (and scallions)

Step 2

Dice potatoes into 1/2" pieces. If using scallions, thinly slice, separating whites from greens

Step 3

In a large microwave-safe bowl, combine potatoes and half the garlic powder. Season generously with salt and pepper. Toss until evenly coated.

Step 4

Cover bowl tightly with plastic wrap. Microwave until tender, 6-7 minutes. Keep covered until ready to use.

Step 5

Heat a large skillet over medium-high heat. Add bacon; cook, turning occasionally and adjusting heat if necessary, until crispy, 6-10 minutes.

Step 6

Transfer bacon to paper towel-lined plate. Reserve 1 Tbsp bacon fat. Once bacon has cooled to the touch, roughly chop.

Step 7

In a large pot, combine remaining garlic powder, reserved bacon fat, 1 Tbsp butter (and scallion whites, if using) over medium-high heat. Cook and stir one minute.

Step 8

Add cream sauce base, stock concentrates, and 2 Cups water. Bring to a boil.

Step 9

Combine half the cornstarch and 1/2 Tbsp water; whiskey til smooth. Add to pot with potatoes and cook, stirring occasionally, until Soup has thickened, 5-7 minutes. Reduce heat to low.

Step 10

Add cheddar and half the chopped bacon to soup; stir until cheese is melted and combined.

Step 11

Divide between bowls. Top with Mexican cheese, sour cream, bacon, and hot sauce (and scallion greens).