Ingredients Jump to Instructions ↓

  1. Loaded "Baked" Potato Soup

  2. 8 ounces bacon, chopped

  3. 3 lbs russet potatoes, scrubbed

  4. 1 large onion, chopped

  5. 2 garlic cloves, minced

  6. 2 tablespoons all-purpose flour

  7. 4 cups low sodium chicken broth

  8. 1 cup heavy cream

  9. 1 sprig fresh thyme

  10. 4 cups shredded sharp cheddar cheese, plus additional for garnish

  11. 1 cup sour cream, plus additional for garnish

  12. ground black pepper

  13. 3 scallions, sliced thin

  14. Cook bacon in Dutch oven over medium heat until crisp, about 8

  15. minutes. While bacon is cooking, use vegetable peeler to remove wide

  16. strips of potato peel; reserve peels. Cut peeled potatoes into 3/4-

  17. inch pieces. Using slotted spoon, transfer bacon to plate lined with

  18. paper towels. Add reserved potato skins to bacon fat in pot and cook

  19. until crisp, about 8 minutes. Using slotted spoon, transfer potato

  20. skins to plate with bacon.

  21. Add onion to fat remaining in pot and cook over medium heat until

  22. golden, about 6 minutes. Stir in garlic and flour and cook until

  23. fragrant, about 1 minute. Gradually whisk in broth and cream, stir in

  24. thyme and potatoes, and bring to boil over high heat. Reduce heat to

  25. medium-low, cover pot, and cook until potatoes are tender, about 7

  26. minutes.

  27. Discard thyme and transfer 2 cups** cooked potatoes to bowl. Puree

  28. remaining soup in batches in blender until smooth. Return to pot and warm over medium-high heat. Off heat, stir in cheese until melted,

  29. then whisk in sour cream. Return reserved potatoes to pot and season

  30. soup with pepper. Ladle soup into bowls, garnishing with bacon, fried

  31. potato skins, scallions, cheese, and sour cream.

  32. To reheat leftover portions, gently warm the soup in a saucepan over

  33. medium heat until steaming. Do not let the soup boil, which will

  34. cause the sour cream to separate.

  35. **If you prefer a chunkier soup, reserve some of the potatoes in step

  36. 3 before blending. Makes

  37. 8 servings.


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