Chunky Loaded Baked Potato Soup

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 10-12
YIELD: 1 pot
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 375. Place bacon on a lined baking sheet and cook for 15 minutes or until crisp and most fat is rendered. Pour off the fat and reserve. Crumble bacon and set aside.
  • Pierce potatoes with a fork and microwave on high until they are soft and baked through, about 8-10 minutes depending on your microwave. Set aside to cool, then peel and chop. I sometimes leave half with peel, half without for more texture.
  • In a large, heavy-bottomed pan over medium heat, melt butter and stir in 2 tablespoons of reserved bacon fat. Saute onions and garlic in the butter until softened, about 6-7 minutes.
  • Sprinkle flour over onions and stir into a paste (roux). Cook for 2-3 minutes to remove raw flour taste, then whisk in chicken stock slowly, then milk, stirring constantly to avoid lumps.
  • When thick and bubbling, add salt and peppers, and then the cream cheese. Using a potato masher, mash cheese to melt and remove lumps.
  • Add potatoes and use masher to create your desired texture. We like a thick soup with plenty of lumps of potato left. Reduce heat to low and simmer for 15 minutes to incorporate flavors. Add more seasoning salt and pepper to taste.
  • Serve topped with reserved bacon bits, cheese, sour cream and chopped green onions. Enjoy!
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