How do you serve soup + comfort food at a cocktail party? You make a #APWUOriginal Loaded Potato Soup Shooter of course
- 1 lb bacon
- 6 tbsp bacon fat
- 1 1/2 cups sweet onion
- 1/2 cup chopped celery
- 5 cups peeled and diced Russet potatoes
- 4 cups water
- 2 tbsp Better Than Bouillon Chicken Base
- 1/2 cup heavy cream
- 1 cup half and half
- 2 cups whole milk
- 2 cups shredded Sierra Nevada sharp cheddar
- 3 tbsp chopped chives
- 2/3 cup sour cream
Cook bacon over medium heat in a large cast iron skillet until crisp; drain on paper towels. Finely chop bacon; set aside. Reserve 6 tbsp of bacon fat. Cook onion and celery in bacon drippings over medium heat until onions are translucent and tender.
Add onions, water, better than bullion, and potatoes to a large stock pot. Bring to a boil then reduce heat to achieve a gentle boil. Continue cooking until potatoes are very tender. Approximately 15-20 minutes.
Transfer potato mixture to your Vitamix and blend on high until smooth. Transfer purée back to your stock pot and add heavy cream, milk, and half and half. Heat on medium until it just begins to bubble; whisking constantly. Add your shredded cheddar and sour cream and continue stirring until thoroughly melted and combined. Add salt and black pepper to taste.
Ladle soup into espresso cups or shot glasses and garnish with bacon crumbles and chopped chives. Enjoy!