Categories: dinner, not yet tried, soups
Ingredients
- 8 ounces bacon, chopped
- 3 pounds russet potatoes, peeled and cut into 3/4 inch chunks
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1/4 t. dried thyme
- 4 cups shredded sharp cheddar cheese, plus additional for garnish
- 1 cup sour cream, plus additional for garnish
- Pepper
- 3 scallions, sliced thin
Directions
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Cook bacon in Dutch oven over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to plate lined with paper towels.
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Add onion to fat remaining in pot and cook over medium heat until golden, about 6 minutes. Stir in garlic and flour and cook until fragrant, about 1 minute. Gradually whisk in broth and cream, stir in thyme and potatoes, and bring to boil over high heat. Reduce heat to medium-low, cover pot, and cook until potatoes are tender, about 7 minutes.
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Puree soup in batches in blender until smooth. Please be careful when pureeing hot soup! Do it in small batches in a blender with the top firmly on. Place a dishtowel on top and hold it down using a hand protected by an oven mitt. Return to pot and warm over medium-high heat. Off heat, stir in cheese until melted, then whisk in sour cream. Season soup with pepper. Ladle soup into bowls, garnishing with bacon, scallions, cheese, and sour cream.
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Reheating Leftovers
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To reheat leftover portions of our Loaded Baked Potato Soup, gently warm the soup in a saucepan over medium heat until steaming. Do not let the soup boil, which will cause the sour cream to separate.
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This recipe was originally from Cook’s Country. I’ve made major modifications.
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Some other notes on this recipe: I made it as directed, except that I substituted half and half for the cream and only used 2 cups of cheese instead of four. I also substituted 1 T. cornstarch for the flour so that the soup would be gluten-free. The next time I plan on using 6 pieces of bacon instead of 8 oz. and using whole milk instead of the cream and 2 percent cheese — 2 cups instead of the 4 cups of cheese listed. I’ll let you know how it turns out. Even with the lighter ingredients, it is still not for the calorie conscious. However, just a small bowl makes a good meal with a salad. Also, this soup comes together quickly and the texture is wonderful. A good meal on a day like today. Brrrrr.