Loaded Baked Potato Soup
Loaded Baked Potato Soup combines the comforting, hearty flavors of a classic baked potato but in soup form. If you're looking for a dish to warm up your heart, this is the recipe for you.
Ingredients
- 6 cups water
- 1 cup heavy cream
- 4 large Yukon golden potatoes may substitute for russet potatoes
- 3 Tablespoons Better than Bouillon Chicken Base see note below for substitutions
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
For the roux:
- 3 Tablespoons all-purpose flour
- 3 Tablespoons butter unsalted
For the mirepoix:
- 1 celery stick minced
- 1 large yellow onion diced
- 6 garlic cloves minced
For the add-ins:
- 6 slices bacon diced, plus additional for garnish
- 2 Tablespoons sour cream plus additional for garnish
- 1 cup cheddar cheese freshly shredded, plus additional for garnish
- 1/4 cup Green onion plus additional, for garnish
Instructions
Cook the bacon.
- In a large heavy bottom pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and set aside. Discard some of the bacon grease but leave most of it in the pot.6 slices bacon
Sauté the Mirepoix.
- Add the butter, onions, celery, garlic, salt and pepper to the same pot. Sauté for 5-10 minutes until softened and fragrant. Notice the salt quantity is low. This is because most of the salt comes from the cheese that is added to the soup later.3 Tablespoons butter, 1/2 teaspoon sea salt, 1/4 teaspoon ground black pepper, 1 celery stick, 1 large yellow onion, 6 garlic cloves
Make the roux.
- Sprinkle the flour over the mirepoix, stir to combine and cook for an additional 1-2 minutes until thickened.3 Tablespoons all-purpose flour
Add the potatoes and broth.
- Add the cubed potatoes, bouillon and water. Cover partially with a lid and bring to a medium low boil for 20-25 minutes. Note: If you are using chicken broth instead of water and bouillon, substitute the recipe liquid quantity with half chicken broth and half water. Broth tends to be very salty - avoid this by following my seasoning recommendations above.6 cups water, 4 large Yukon golden potatoes, 3 Tablespoons Better than Bouillon Chicken Base
Add the cream.
- Add the heavy cream. Let the soup come to a low simmer for about 5 minutes until it starts to thicken up.1 cup heavy cream
Blend the potatoes and serve.
- Remove most of the potatoes with a little bit of broth from the soup, blend in a blender and return back to the pot. Slowly stir in the freshly shredded cheddar cheese until the soup thickens up. Mix in all your loaded toppings and stir to evenly distribute. Reserve some aside for garnishing each bowl. Best served hot.2 Tablespoons sour cream, 1 cup cheddar cheese, 1/4 cup Green onion
Nutrition
Calories: 381kcalCarbohydrates: 6gProtein: 9gFat: 36gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.3gCholesterol: 96mgSodium: 533mgPotassium: 133mgFiber: 0.3gSugar: 2gVitamin A: 1025IUVitamin C: 2mgCalcium: 183mgIron: 0.5mg
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
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