Loaded Baked Potato Soup
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Course
Main Course, Soup
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Cuisine
American
Loaded Baked Potato Soup
Description
Loaded Baked Potato Soup features peeled and cubed potatoes cooked in a creamy mixture of heavy cream, chicken broth, and milk. The base is thickened with a roux made from bacon fat, scallions, garlic, and flour, which adds body and flavor to the soup. Once the potatoes are tender, sharp cheddar cheese is stirred in to melt, enriching the soup further. The final dish is garnished with crisp bacon pieces, scallions, and a dollop of sour cream, enhancing its layered texture and flavor.
The soup offers a balance of creamy, savory, and lightly spiced elements from adobo seasoning and black pepper, complemented by the smoky bacon and the pungent sharp cheddar. The cooking method, involving a gentle simmer, allows the potatoes to soften for a comforting mouthfeel while the roux creates a velvety thickness.
This soup is best served hot as a filling lunch or dinner option, especially when you want a warming meal. It pairs well with crusty bread or a light salad. The bacon used influences the soup's fat and flavor content, so adjustments with the flour roux may be needed to achieve the right consistency.
Adjust flour slowly when making the roux to avoid over-thickening; the roux should stay creamy.Bacon fat provides flavor and fat for the roux; quantity can vary by bacon type.For turkey bacon, add butter to the roux to compensate for lower fat content.
Ingredients
- 1 pound Bacon thick sliced, chopped
- 1/4 cup scallions chopped, plus more for serving
- 2 tablespoons garlic minced
- 1/2 cup flour
- 1 quart heavy cream
- 2 cups chicken broth
- 1 cup milk
- salt to taste
- black pepper to taste, ground
- adobo seasoning to taste
- 3 pounds potato peeled and cubed into even-sized pieces
- 2 cups cheddar cheese freshly grated, sharp
- sour cream for serving
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
- Adjust flour slowly when making the roux to avoid over-thickening; the roux should stay creamy.
- Bacon fat provides flavor and fat for the roux; quantity can vary by bacon type.
- For turkey bacon, add butter to the roux to compensate for lower fat content.
User Reviews
Overall Rating
5
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