Guess what day it is?
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!
- 4 large baking potatoes (Idaho or russet)
- 12 slices thick-cut applewood smoked bacon
- 1/2 cup all-purpose flour
- 1 cup heavy cream
- 5 ounces sharp Cheddar, grated
- Kosher salt and freshly ground black pepper
- 4 ounces sour cream
- 3 tablespoons finely chopped fresh chives
- ½ cup carrots – diced small
- ½ cup celery – diced small
- 1 large shallot – diced small
- 3 large cloves of garlic chopped fine
- Preheat the oven to 350 degrees F.
- 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.
- 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.
- 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.
- 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.
- 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.
- Ladle the soup into bowls, drizzle with sour cream (from a squeeze bottle), sprinkle with remaining bacon bits, grated cheese and chives.