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Loaded Baked Potato Soup
All the toppings, in soup form
Ingredients
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- 8 slices bacon, chopped
- 2½ lbs russet potatoes
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 tbsp flour
- 5 cups chicken broth
- 1 cup heavy cream
- 1 sprig thyme
- 4 oz sharp cheddar, shredded
- ½ cup sour cream
- 4 scallions, sliced
- Salt and pepper
Instructions
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- Cook bacon until crisp. Reserve for garnish. Peel potatoes, save peels, cube potatoes.
- Fry potato skins in bacon fat until crisp, about . Reserve.
- Cook onion in fat until golden, . Add garlic and flour, cook .
- Whisk in broth and cream. Add thyme and potatoes. Simmer until tender, .
- Remove 2 cups potatoes. Purée rest until smooth.
- Off heat, stir in cheese until melted, then sour cream. Return potato chunks.
- Top with bacon, fried skins, scallions, extra cheese and sour cream.
Notes
- Don't skip frying potato skins - incredible texture.
- Add sour cream off heat to prevent curdling.
America's Test Kitchen (ATK Lab-Tested)