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Loaded Baked Potato Soup
All the toppings, in soup form
retest scheduled Adapted from America's Test Kitchen — being retested to the rcpbx spec, one dinner at a time. how we test
Ingredients
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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.
Adapted from America's Test Kitchen