Loaded BOOTLEG Baked Potato Soup



1 12 oz. Package Bacon
1 TBS. BOOTLEG Speakeasy Seasoned Salt
1 ½ cups Onion
6 cups Chicken Stock
4 cups Half and Half
2 lbs. Russet Potatoes
2 ½ cups Cheddar Cheese
8 oz. Sour Cream
1 TBS. Tabasco Sauce
1 Stick Butter
½ cup Flour
1 TBS. Black Pepper

Cooking Instructions:

  1. Chop up bacon and brown in a pan. Set bacon aside and reserve grease in the pan.
  2. Peel and chop potatoes. Place in stockpot or dutch oven with chicken stock and on medium heat. Bring to boil, then turn down heat to simmer.
  3. At the same time, saute onions in bacon grease until translucent. Add to potatoes.
  4. Add pepper, salt and Tabasco to potatoes.
  5. While potatoes are simmering, add butter and flour to pan and cook on medium heat for 3-4 minutes. Add 2 cups Half and Half to flour and batter and mix well.
  6. Add the flour mixture to potatoes and the last 2 cups of Half and Half cream.
  7. Add all but ⅛ cup bacon to soup.
  8. Add 2 cups cheddar and all but ⅛ cup green onions.
  9. Add sour cream mix and let cook until potatoes are soft.
  10. Use the rest of the bacon, green onions, and cheddar cheese to garnish bowls when serving.

Want more recipe inspiration? Check out other BOOTLEG spice recipes.