Recipe

Loaded Baked Potato Soup Recipe

Add Step-by-Step Photos	Shandy / All my dishes 1 year, 9 months ago In half the time it takes to bake a potato, you can have all the flavor of a fully loaded one and be able to eat it with a spoon. The addition of fried potato skins as a garnish pulls the whole soup together to give it the overall loaded baked pot... More Prep:20m Cook:35m Servings:8	Shandy
	bacon potatoskins sourcream potato blended

Frying Bacon

Frying Potato Skins

Removed For Later

Ingredients for Soup

Blending Soup

Blended

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Ingredients

8 ounces bacon, chopped

3 pounds russet potatoes, scrubbed

1 large onion, chopped

2 garlic cloves, minced

2 T. all-purpose flour

4 c. low-sodium chicken broth

1 c. heavy cream

1/4 t. dried thyme

2 c. shredded sharp cheese, plus additional for garnish

1 c. sour cream, plus additional for garnish

Pepper

3 scallions, sliced thin

Directions

Cook bacon in Dutch oven over medium heat until crisp, about 8 minutes. While bacon is cooking, use vegetable peeler to remove wide strips of potato peel; reserve peels, Cut peeled potatoes into 3/4-inch pieces. Using slotted spoon, transfer bacon to plate lined with paper towels. Add reserved potato skins to bacon fat in pot and cook until crisp, about 8 minutes. Using slotted spoon, transfer potato skins to plate with bacon.

Add onion to fat remaining in pot and cook over medium heat until golden, about 6 minutes. Stir in garlic and flour and cook until fragrant, about 1 minute. Gradually whisk in broth and cream, stir in thyme and potatoes, and bring to boil over high heat. Reduce heat to medium-low, cover pot, and cook until potatoes are tender, about 7 minutes.

Transfer 2 cups cooked potatoes to bowl. Puree remaining soup in batches in blender until smooth. Return to pot and warm over medium-high heat. Off heat, stir in cheese until melted, then whisk in sour cream, Return reserved potatoes to pot and season soup with pepper. Ladle soup into bowls, garnish with bacon, fried potato skins, scallions, and sour cream.

REHEATING LEFTOVERS: To reheat leftover portions of the Loaded Baked Potato Soup, gently warm the soup in a saucepan over medium heat until steaming. Do not let the soup boil, which will cause the sour cream to separate.

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Comments

michellem 1 year, 9 months ago said:
This looks wonderful..I love potato soup and Im drooling over you pictures..thanks for another excellent recipe!

daisey11 1 year, 9 months ago said:
I love potato soup and this really sounds great..

theiris 1 year, 9 months ago said:
Definately gonna try

pat2me 1 year, 9 months ago said:
This sounds awesome...thanks for posting!

lunasea 1 year, 9 months ago said:
Fantastic recipe and sooo delicious. The perfect comfort meal. Thank you! =)

I love your photos...

arpam 1 year, 2 months ago said:
Oh..this can be nothing but good!

pat2me 1 year, 1 month ago said:
Oh, delicious and soup weather is here! Great post and really nice photos!

ladyviking 12 months ago said:
Yum, I made this soup last night and it was delicious! Since it's so rich and sinfully unhealthy, I don't think it'll be a soup I'll make often but it's definitely going on my list of guilty pleasures. Well done and thank you so much for sharing the recipe!

chef_irish 10 months ago said:
Oh This Definately Looks Fabulous...
I Must Try This, High 555555555555

momofsixgirls 1 day, 15 hours ago said:
I made this a today & it is wonderful!! I added some ham & bacon to the soup while cooking and it was a nice addition other than that I followed the recipe to a T and love the idea of the skins on top. Thank You for a great recipe.

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