Loaded Baked Potato Soup Recipe

Loaded Baked Potato Soup

Guess what day it is? 

Flashback Friday!

If you have been following me on social media you know I have been on my #Gymflow and #HealthyLivingTip but nothing is wrong with a cheat day.  Loaded baked potato soup is everything you can dream of and more. It is a warm creamy delight that is STACKED with bacon. I borrowed this from Guy Fieri a few years ago (pardon the non Pinteresting photos). Although an oldie it is definitely a goodie!

 

Loaded Baked Potato Soup

Loaded Baked Potato Soup
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Ingredients
  1. 4 large baking potatoes (Idaho or russet)
  2. 12 slices thick-cut applewood smoked bacon
  3. 1/2 cup all-purpose flour
  4. 1 cup heavy cream
  5. 5 ounces sharp Cheddar, grated
  6. Kosher salt and freshly ground black pepper
  7. 4 ounces sour cream
  8. 3 tablespoons finely chopped fresh chives
  9. ½ cup carrots – diced small
  10. ½ cup celery – diced small
  11. 1 large shallot – diced small
  12. 3 large cloves of garlic chopped fine
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Place the potatoes on a roasting tray and bake for 45 minutes. When done, the tip of a paring knife should go through the potatoes easily.
  3. Slice the bacon into lardons (thin strips) and cook in a large, heavy-bottomed pot over medium heat until crisp. Remove the bacon from the pot with a slotted spoon and set aside, leaving the drippings in the pot.
  4. Add the flour to the drippings in the pot and stir to combine. Cook, without adding color, until the flour and fat has combined, about 1 minute. Pour in the milk while you whisk to incorporate. Cook over medium heat until bubbly and thickened, stirring frequently, about 15 minutes.
  5. Scoop out the potato pulp from the skins and add to the milk mixture. Mash with the back of a wooden spoon leaving it a little bit chunky.
  6. Add the cooked bacon (leaving a little out for garnishing the soup), 1 cup of the cheese, and season well with salt and pepper. Stir until the cheese has melted. Remove from the heat.
  7. Ladle the soup into bowls, drizzle with sour cream (from a squeeze bottle), sprinkle with remaining bacon bits, grated cheese and chives.
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