Loaded Potato Soup! (bacon, chedder cheese, sour cream)

hey everybody hunter Fisher trapper trader guides counting interpreter and just a country cook Steve all here in Nashville Tennessee along with pretty miss Sheila doing a great job with that camera Thank You Sheila I got eight strips of bacon in this little Dutch oven here cooking up just got it nice and crisp and I cut it up in little pieces instead of cutting it into strips and putting in there and trying to turn it and doing all that stuff I just cut it into little pieces that are going to go in there anyway and I got a bunch of other ingredients and today we're going to make loaded potato soup great stuff come on over let's get started if my slotted spoon here dig the rest of these little pieces of bacon out of here and I want to leave the drippings in there because I'm going to make a roux and if you're like me and you didn't know what a roux was well we have a video on our channel how to make a roux it's not going to be very dark today because we're going to just make a roux enough for our potato soup now we got there all of our bacon crumblies over here on the side we've left the bacon grease in there I'm going to put in four tablespoons of butter which is a half a stick and you're like me and if for years I never noticed it right on the side of the stick of butter do it says one two three four five six seven eight tablespoons so we're using half of that four tablespoons of butter and we're going to put our one yellow onion all diced up in there when you dice these onions up remember that's how big the chunks are going to be when you eat your soup so cut it accordingly now because I'm going to add our equal amounts of flour that we have in butter and that's how you make a roux 5050 whether it's bacon grease and flour butter and flour oil and flour it doesn't matter and we got this on medium heat because you never want to burn your roux I'm going to switch to a whisk here and we're going to cook this for a couple of minutes and get this diced up onion kind of nice and soft be right back with you now when you're doing a rule like this for whatever dish you're making don't get in a hurry because you don't want to burn the roux if you burn the roux you've just ruined the entire recipe no we got just a little bit of color on here which is what we were looking for really take your time don't go any higher than medium to man medium-high heat is really pushing it so now it's time to add our equal parts of flour which is four tablespoons it's a little bit in there so remember now we left our bacon grease in there which is probably just two or three tablespoons at the most for eight slices of bacon then we got four tablespoons of butter and four tablespoons of flour now don't stop stirring because you'll burn the rule I've got this on medium to medium-high heat because I'm wanting to get a little color on this onion which is doing real nice and let me stir this for another couple of minutes to get our Roux happening good be right back again no sense you sit here watching this simmer for two minutes seeing a little bit all right it's only been two minutes and this is looking really nice time to add some of our liquid now I've got three cups of chicken stock and I've got three cups of whole milk easier to remember three and three and don't worry about remembering any of these ingredients because I'm going to put them in the description box below I'm not going to make you go to a website to get the recipe you just click on it and sometimes it'll say show more you click on a drops down below this video and then you can just copy and paste the recipe and we're ready for our milk first and I don't have a I got a four cup measuring cup over here so I got it three cups of chicken broth and all I had was a two and A one so I've got it kind of split here I'm going to add our milk first put in the one cup first and get the stir in this looking good this loaded potato soup is just absolutely delicious you're going to love it now you'll notice that even though we poured that cup in there of milk look at it thickened up here so it's crying out for some more almost like making gravy and biscuits and gravy in the morning same process forget it getting thick so we're going to keep adding our milk here am i splashing over the lid there there over the rim there Sheila looks alright a little more what thickens that was always amazed the very first time I ever made a roof of flour and oil or grease or butter and then I added milk I couldn't believe that you could put three or four cups of milk into that little four tablespoons of flour mixture and it would still get thick at the end of the process so we put the rest of our milk in which was three cups this was the ture and that was the one or over there so because I didn't have another big I love the outside of this cooking surface because this don't get hot out here it only gets hot underneath there that's that precision induction or whatever it's called cooktop now I'm going to turn it up a little bit to medium-high here because I want to build a little bit of heat in here don't have to worry about burning the roux now so much and we're going to add our three cups of chicken broth that we can pour right in yes sir looking good okay now over here I've got four potatoes and they're kind of like those I don't know bacon potatoes about that big I peel them up and cube them up and whether it's you know clam chowder or potato soup I don't like big pieces of potato to eat I want smaller chunks so they're kind of like little half inch cubes at the biggest I've got four potatoes in there or right add a pound and a half of potatoes we mix this up just for another second or two now we're going to add our four potatoes that we have cubed up in there now I'm going up steady dive over the top there Sheila now I'm going to go from my whisk back to my spoon now we're going to bring this to a simmer and we're going to simmer this for 20 minutes before we add some more delicious goodies so we'll see in about 20 minutes let's take a peek here it's only been about ten minutes and I'll tell you I pulled a few of those potatoes out cut them in even smaller pieces because I like not only to have smaller pieces when I'm eating it but it cooks quicker and look at that flower is still doing its thing after we put in a total of six cups of liquid three cups of chicken broth and three cups a whole milk and it's still getting nice and thick and we haven't even added the cheese or the sour cream yet so let's give us another ten minutes because I just checked one of these potatoes and they're just a little firm in the middle but getting is close to being soft enough to have delicious loaded potato soup see in another ten minutes spend another 10 minutes I just checked the potatoes off-camera they're nice and soft now it starts getting good here we're going to put in a half a cup of sour cream stir that in there with the Lord getting better and better we're going to put in now I measured this out it's one and a half cups of cheddar cheese now you can use mild cheddar sharp cheddar but I actually buy medium cheddar when it's hanging on the Shelf because then it fits in about all the recipes so we're going to put in one and a half cups of cheddar cheese you can use sharp you could use mild you can do what I do and use medium there's one and a half cups man that's why they call it loaded potato soup now let's dump in our eight slices of bacon that then crumbled up and sitting on this paper towel over here I want to get the rest and little goodies in there there we are did I say eight cups I meant eight slices of bacon did I say eight cups she'll I can't remember but it's only eight slice ah but I can't either but doesn't it look terrific wow-whee now after we get those ingredients in there we're going to simmer it for another five minutes to let all that bacon and sour cream and cheese really melt look at the color has even changed to a nice gold and coloring it thickened up with more sour cream Lord I'm going to turn that down on low to low medium and then we're going to let it just sit there and bubble like it's doing right there for another five minutes that smells so wonderful it's been about another five minutes now we're in the homestretch time for a little bit of seasoning I only got a half a teaspoon of salt and a half a teaspoon of pepper for this pretty good-sized little cooker here and that's going to be enough to get us started because there's nothing worse than making a whole big pot full of soup or anything and it's too salty or it's got too much pepper in it or whatever because you can't take it out but you can always add it so salt and pepper to taste and I'm going to do that right now let me get that salt and pepper incorporated and they're good but just start out with a half a teaspoon of salt and a half a teaspoon of pepper and that will kind of bring the level up because you do have a little bit of salt in your bacon and that cheese adds some flavor it itself so let's try this here let me just well that's really close you know me and the pepper I'm going to go with just a little more that looks like a lot but it's not in that big pot there and I don't know for sure if I want to add a touch more salt because it's really close and boy once you go by that perimeter you can't back it out so you can put potatoes in something to take out some of the salt or heat or whatever but we're making potatoes so that ain't going to work I don't think it needs more salt at all I think it needs this little ladle right here to ladle some of this delicious potato soup look at that in here I've got two bowls because there's two people in this room and one of them is standing behind that camera and I want her to come and taste this wonderful product if we leave that right there I've got two spoons here one is the big honkin spoon for me which I don't need and one I've been sampling with so I'm going to have helical get us two new spoons and we're going to dive into these bowls here thank you Sheila we got her little teeny spoon and my man-sized spoon I got to have that now before I have her come over here we're going to do the final little dressing here we're going to garnish this with a little bit of spring onions and that's plenty right there and Sheila I'm going to have you come over here and try this all right Sheila come on over here let's try this stuff now I'd normally ask her what do you think but I already know what she's going to say which spoon you want you want this one no it's what I thought first of all we give thanks for such a wonderful meal here we're both healthy we're on our way to a wine tasting for our shotgun Reds touch a sweet wine and life is good thank you very much amen hey let's give this a try here hmm now be careful that little taters hold a lot of heat so they'll still be hot but boy container they are tender nism that just absolutely delicious with those little pieces of bacon in there and sour cream and cheese and goodness gracious you got to try this upload it huh yes that's so creamy I'm gonna quit smacking on camera so I can tell you please subscribe to our Channel little shock and rinse face will pop over here in just a second over here another recipe will show up and I'm going to move from here down here so it doesn't cover up pretty miss she was pretty face and we hope you subscribe we hope you check out some of our other recipes and is this the best loaded potato soup you ever made if it ain't it ought to be we'll see you next time right here on cooking with shotgun red now I'm going to go back to smacking sorry about that earlier but it just got to be what it's got to be

Channel: Cooking with Shotgun Red

Views: 359,336

Keywords: Steve Hall, Shotgun Red, Shotgunred, potato soup, soup, loaded potato soup, potatoes, mashed potatoes, bacon, chedder cheese, cheese, sour cream, soup recipes, loaded potato soup recipe, loaded potato soup recipe easy, loaded baked potato soup, potato soup recipe, how to make loaded potato soup, the best loaded potato soup, creamy potato soup, potato soup with bacon

Id: XEVTcUXUqTQ

Length: 14min 7sec (847 seconds)

Published: Sun Aug 13 2017