This loaded baked potato soup…..got it going on! It’s a creamy, cozy, and comforting bacon potato goodness. Nuff said!
Potato Soup Ingredients
Alright….lets dive into the ingredients to this staple comforting soup.
- Potatoes: With this recipe we highly recommend the use of Yukon gold potatoes. Or at least a combination of gold potatoes and Russet potatoes.
- Aroma: The dynamic duo we constantly use for flavor purposes onions and garlic cloves.
- Flour: Flour is used to thicken up the soup, so think of it as a roux. But, if you would prefer a lighter soup, skip the flour.
- Bacon: I mean can it really be a loaded potato without the bacon? We think not….here at Dulcet we are huge fans of applewood bacon and will always recommend it. Which is nitrite/nitrate free by the way. For more flavor, cook the bacon in the pot and use the leftover grease to sauté the onions and garlic.
- Chicken Stock: The stock helps to make the potatoes an actual soup.
- Dairy: Lots of diary is used to make this dish, which is cheese, whole milk, heavy, and sour cream. The sharp cheddar cheese helps bring in some flavor flavor. The milk, heavy, and sour cream makes this soup hella creamy and simply delicious.
- Seasoning: Seasoning is always a must! Season to taste with salt and pepper. We also added ancho chili pepper to this soup for a little added heat, completely optional.
Mixing Things Up
Customization is what makes cooking at home so much fun! Here’s a few suggestions:
- Vegetarian? So, instead of using chicken stock, swap it out for vegetable stock or broth. Of course remove the bacon to your favorite bacon alternative. For a little extra heat, add in some jalapenos or cayenne pepper.
- Gluten-free? Well switch out the all-purpose flour for a GF all-purpose flour or just simply use corn starch. If using corn starch mix in 1-2 tablespoons with the whole milk.
- Too heavy? There’s several different ways to lighten up the soup. You’ll find below a few options.
- One way to lighten up the soup is to switch the heavy cream and whole milk for skim milk.
- Another option is to use turkey bacon in opt for regular bacon.
- Want veggie power? Well toss in a handful of chopped cauliflower when cooking the soup.
Interested in more soups and salads? Check out the links below:
- White Chicken Chili
- Butternut Squash Soup
- Kale Caesar Salad
- Southwest Pasta Salad
- Lobster Cobb Salad
- Vegan Pumpkin Soup
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Loaded Baked Potato Soup
This loaded baked potato soup…..got it going on! Its a creamy, cozy, and comforting bacon potato goodness. Nuff said!
Ingredients
- 1 lbs. Gold potatoes peeled and diced
- 1½ lbs. Russet potatoes peeled and diced
- 8 slices Bacon
- ⅓ cup All purpose flour
- ½ cup Unsalted butter
- 1 Vidalia onion chopped
- 6 garlic cloves minced
- 4 cups Chicken stock
- 2 cups Whole milk
- 1 cup Heavy cream
- 1½ tsp Kosher salt
- 1 tsp White pepper
- ½ tsp Ancho Chile powder
- 1 cup Sour cream
- ¾ cup Cheddar cheese
Instructions
- In a large Dutch oven over medium heat, cook the bacon until crisp and browned.
- Remove the bacon from the pan and set aside. Add the unsalted butter to the pan along with the onions and cook until tender approximately 4-5 minutes. Add the garlic and cook for an additional 30 seconds.
- Add the flour over the garlic and onions. Stir in the diced potatoes, chicken stock, whole milk, heavy cream, salt, white pepper, and ancho chili powder. Stir well.
- Bring the pot to a boil and cook the potatoes until fork tender (approximately 10 minutes).
- Reduce the heat to a simmer and using a immersion blender, puree the soup until smooth. Add in the sour cream and sharp cheddar cheese, stir well.
- Chop up the bacon into small pieces and sprinkle into the soup. Stir well. Allow the soup to simmer for an additional 10-20 minutes before serving.