Main
Loaded Baked Potato Soup
55 minServes 6Nutri-Score C€€
C
55 min
55 minLoaded Baked Potato Soup
what you need
Ingredients
potatoes (peeled and chopped)Produce8 pieces
bacon (chopped)Meat8 pieces
onion (diced)Produce0.5 pieces
garlic (minced)Produce4 pieces
butter (unsalted)Dairy60 g
all-purpose flourPantry32 g
milkDairy480 ml
heavy whipping creamDairy240 ml- chicken brothPantry960 ml
salt (to taste)Spices5 g
ground black pepper (to taste)Spices2 g- chicken bouillonPantry8 g
- sharp cheddar cheese (shredded)Dairy100 g
sour cream (for topping)Dairy60 g
per serving
Nutrition
392kcal
- Carbs
- 41 g
- Proteins
- 13 g
- Fat
- 20 g
what you’ll use
Tools
Stockpot
Mixing bowl
Whisk
Colander- Potato masher
step by step
Method
- Step 1
Prepare the potatoes
- Chop the potatoes and place them in a bowl.
- Cover them with water so they don't scorch.
- Step 2
Cook the bacon
- Set a pot over medium-high heat and cook the chopped bacon until crispy.
- Remove the bacon to paper towels and set aside.
- Soak up most of the grease with a paper towel, leaving about 2 tablespoons in the pot.
- Step 3
Sauté onion and garlic
- Add the diced onion to the pot and sauté until softened.
- Add the minced garlic and sauté until fragrant.
- Step 4
Make the roux and add liquids
- Melt the butter in the pot.
- Whisk in the flour.
- Whisk in the milk, heavy whipping cream and chicken broth, then season with salt, black pepper and chicken bouillon.
- Step 5
Simmer the potatoes
- Strain and add the chopped potatoes to the pot.
- Simmer until the potatoes are fork tender.
- Step 6
Add cheese and bacon
- Reduce the heat and slowly stir in the shredded sharp cheddar and most of the cooked bacon, keeping some bacon for topping.
- Step 7
Smash and serve
- Lightly smash the potatoes, leaving some chunks.
- Serve topped with extra shredded cheese, a sprinkle of bacon and a dollop of sour cream.