Loaded Baked Potato Soup
Equipment
Ingredients
Main Ingredients
Yukon Gold potatoes (washed, diced small)
1360 g
yellow onion (diced)
1 medium
bacon (cooked until crispy)
450 g
butter (melted)
28 g
minced garlic (minced)
1 tbsp
all purpose flour (sprinkled)
42 g
heavy cream (poured gradually)
240 ml
milk (poured gradually)
480 ml
chicken broth (brought to boil)
960 ml
shredded cheese (shredded)
120 g
salt (to taste)
1 tsp
black pepper (to taste)
0.5 tsp
cayenne pepper (to taste)
0.25 tsp
green onion (chopped)
2 tbsp
Instructions
Prep vegetables
Wash and dice potatoes into small cubes. Dice the onion and set both aside.
Cook bacon
Heat Dutch oven or large pot over medium-high heat. Cook bacon until crispy, then remove and drain on paper towels. Reserve bacon grease in the pot.
Sauté aromatics
Add onions and garlic to the bacon grease in the pot. Sauté until fragrant, then add butter and melt.
Make roux
Sprinkle flour over the sautéed vegetables and stir continuously for 1-2 minutes to cook out the raw flour taste.
Add liquids
Gradually pour in milk and heavy cream while stirring continuously to prevent lumps. Add chicken broth and bring to a boil.
Cook potatoes
Add diced potatoes to the soup and simmer on medium heat until fork-tender, about 15-20 minutes.
Finish soup
Stir in shredded cheese and most of the bacon. Season with salt, pepper, and cayenne to taste. Mash some potatoes for thickness while leaving some chunks.
Serve
Ladle soup into bowls and top with remaining cheese, bacon, green onions, and a dollop of sour cream if desired.
Original recipe
Storage
Store without toppings. Add fresh cheese, bacon, and green onions when reheating.
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