Loaded Baked Potato Soup

Loaded Baked Potato Soup

Ready in 1 hour
1 review(s) averaging 5. 100% would make again

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"This was the best potato soup we have done yet! We added celery and carrots. Also, by reserving some potatoes, softening by boiling in excess chicken stock, and making a thick sauce I eliminated the need for the heavy cream!"

- TriciaSz

Ingredients

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8 ounces bacon; chopped
3 pounds russet potatoes; scrubbed
1 Each onion; chopped
2 Cloves garlic; minced
2 tablespoons all purpose flour
4 cups chicken broth
1 cup heavy cream
1 sprig fresh thyme
4 cups sharp cheddar cheese; shredded
1 cup sour cream
3 each scallions; sliced thin

Original recipe makes 8 Servings

Servings  

Preparation

Cook bacon in Dutch oven until crisp. While bacon is cooking, peel and cur potatoes into 3/4 inch cubes. Transfer cooked bacon to paper towels. Add onion to bacon grease and cook until tender. Add garlic and flour and cook about one minute. Slowly whisk in broth and cream, then thyme and potatoes, bringing to a boil. Reduce heat to medium low, cover pot and cook until potatoes Rw tender, about ten minutes. Discard thyme and transfer two cups of drained potatoes to a bowl. Using a blender or food processor, puree remaining soup in batches until smooth. Return pureed soup and reserved potatoes to pot and warm. Turn off heat and add cheese, one cup at a time, allowing cheese to melt before adding more. Add sour cream and stir until well blended. Ladle into bowls and garnish with bacon, extra cheese and sour cream, and scallions.

Lower fat version: Use turkey bacon and cook onion in olive oil. Substitute reduced fat sour cream and cheddar cheese (do not use fat free versions). Use half and half instead of heavy cream.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 645 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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This was the best potato soup we have done yet! We added celery and carrots. Also, by reserving some potatoes, softening by boiling in excess chicken stock, and making a thick sauce I eliminated the need for the heavy cream!
TriciaSz 2 years ago
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