Loaded Baked Potato Soup

Name: Loaded Baked Potato Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1 serving
Ingredients: 1 pound Bacon; 1/4 cup scallions; 2 tablespoons minced garlic; 1/2 cup flour; 1 quart heavy cream; 2 cups chicken broth; 1 cup milk; salt; ground black pepper; Adobo; 3 pounds potatoes; 2 cups sharp cheddar cheese; sour cream

User Reviews

5.0

51 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Course
Main Course, Soup
Cuisine
American

Loaded Baked Potato Soup

Iris Warren

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Creamy, bacon, cheddar and sour cream loaded baked potato soup

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Ingredients

1 pound Bacon thick sliced, chopped
1/4 cup scallions chopped, plus more for serving
2 tablespoons minced garlic
1/2 cup flour
1 quart heavy cream
2 cups chicken broth
1 cup milk
salt to taste
ground black pepper to taste
Adobo to taste
3 pounds potatoes peeled and cubed into even-sized pieces
2 cups sharp cheddar cheese freshly grated
sour cream for serving

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Instructions

Cook the bacon in a large soup pot or Dutch oven. Transfer to a plate lined with a paper towel.
To the same pot, add the scallions, garlic and flour, whisking constantly to make a roux. (A roux is a thick flour base for your soup)
Pour in the chicken broth, heavy cream, milk and seasonings. Stir to combine.
Toss in potatoes. (Your liquid should cover the potatoes slightly) If needed, add or remove milk at this point
Cook on medium heat 20 minutes or until potatoes are soft.
Stir in cheese and simmer on low heat, until cheese is melted.
Serve hot and load it up with sour cream, scallions and bacon!

Notes

Every bacon will produce a different amount of fat content. Stir in the flour for the roux slowly! Once you have a creamy roux, stop adding flour. If using turkey bacon, I would suggest adding 2 tbsps of butter to the roux.