Loaded Baked Potato Soup

Instructions

1. Prepare the ingredients & start the gravy

   Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut and discard the stem ends of the Brussels sprouts; halve lengthwise, then thinly slice crosswise. Remove the biscuits from the packaging. Roughly chop the bacon. Thoroughly wash your hands immediately after handling.

2. Cook the bacon

   In a large pan, heat a drizzle of olive oil on medium-high heat. Add the chopped bacon. Cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any rendered fat (or oil) in the pan, transfer to a paper towel-lined plate.

3. Make the soup & gravy your dish

   In the pan of reserved fond, heat 2 tablespoons of olive oil on medium-high heat until hot. Add the scallion whites and sliced Brussels sprouts; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the flour; stir frequently, 1 to 2 minutes, or until combined and the scallions and Brussels sprouts are coated. Slowly whisk in the stock, cream (shaking the packet before opening), and as much of the seasoning blend as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper. Cook on medium-high, stirring occasionally, 10 to 12 minutes, or until slightly thickened. Turn off the heat. Stir in the cooked bacon and sliced green tops of the scallions. Taste, then season with salt and pepper if desired. Serve the finished gravy with the warmed biscuits. Enjoy!