Loaded Baked Potato Soup

1

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

2

• In a large microwave-safe bowl, combine potatoes with half the garlic powder (you’ll use the rest later); season generously with salt and pepper. Toss until potatoes are evenly coated. • Cover tightly with plastic wrap; microwave until tender, 6-7 minutes. Keep covered until ready to use in Step 5.

3

• Meanwhile, heat a large dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. • Turn off heat; transfer bacon to a paper-towel-lined plate. Reserve 1 TBSP bacon fat (2 TBSP for 4 servings) in a small bowl. Once bacon is cool enough to handle, roughly chop.

4

• In a large pot, combine scallion whites, remaining garlic powder, reserved bacon fat, and 1 TBSP butter (2 TBSP for 4 servings) over medium-high heat. (If there isn’t enough bacon fat, use a drizzle of oil.) Cook, stirring, until scallion whites are tender and fragrant, 30-60 seconds. • Add cream sauce base, stock concentrates, and 2 cups water (4 cups for 4); bring to a boil.

5

• In a second small bowl, combine half the cornstarch and ½ TBSP water (all the cornstarch and 1 TBSP water for 4 servings). Whisk until smooth. • Once potatoes are done, add to pot along with cornstarch mixture and cook, stirring occasionally, until soup has thickened, 5-7 minutes. • Reduce heat to low. Add cheddar and half the chopped bacon to soup; stir until cheese is melted and combined.

6

• 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. ***Pork is fully cooked when internal temperature reaches 145°.***