I have six big russet potatoes.
a medium-sized chopped yellow onion
4 minced garlic cloves
Crumbled and fried eight pieces of bacon
a quarter cup of all-purpose flour
four cups of chicken stock
two cups full-fat milk
One measuring cup of thick cream
two cups of cheddar cheese, shredded
Sour cream, half a cup
Butter, 2 tablespoons
1/4 teaspoon of salt
half a teaspoon of pepper
smoked paprika, 1/2 teaspoon (optional)
1/2 cup of finely chopped fresh chives (to top)
Instructions
Instructions
How about we begin? If you want to prepare loaded baked potato soup, here are the steps:
Table of Contents Guidelines
First, get the potatoes ready. Then, cook the bacon. Third, sauté the garlic and onion.
Fourth, Make the Base. Fifth, Throw in the Broth and the Potatoes.
Sixth Step: Get It Creamy
Step7: Throw in Some Bacon and Cheese!
Step 8: If desired, blend the soup.
Serving Suggestions for the Finest Loaded Baked Potato Soup (Step 9)
First, get the potatoes ready.
The potatoes should be washed and scrubbed beforehand. If you want a more rustic soup, you may leave the skin on; if you want it smoother, you can peel them. Roughly dice the potatoes into 1-inch cubes.
Second Step: Fry the Bacon
Get the bacon crispy in a big Dutch oven or saucepan by cooking it over medium heat. The bacon should be drained of excess fat by transferring it to a paper towel-lined dish after it has cooked. Remove the bacon from the pan and crumble it.
Step 3: Fry the Garlic and Onions
Sauté the chopped onions in the rendered bacon fat for about 5 minutes, or until they start to turn translucent, in the same saucepan. After one or two minutes of cooking, add the minced garlic and stir often to avoid burning.
Fourth, Make the Foundation
Melt the butter when the garlic and onions have softened and released their aroma. After adding the flour to the onion mixture, whisk it regularly for two or three minutes to eliminate any raw flour flavor. The soup will thicken with this.
Phase 5: Combine Broth with Potatoes
While whisking constantly, slowly pour in the chicken stock and mix it with the flour mixture. When the potatoes are cubed, add them to the saucepan and reduce heat to a simmer. After around fifteen to twenty minutes, the potatoes should be soft enough to pierce with a fork.
Sixth Step: Get It Creamy
Turn the heat down to low and whisk in the heavy cream and milk when the potatoes are done. Mix thoroughly. For the flavors to combine, boil the soup for an additional 5 minutes.
Step7: Throw in Some Bacon and Cheese!
Add the crumbled bacon, shredded cheddar cheese, sour cream, salt, pepper, and smoked paprika (if using) and mix until well combined. Reserve a little bacon for decoration. To make a creamy soup with melted cheese, stir occasionally.
Step 8: If desired, blend the soup.
Blend some of the soup with an immersion blender for a smoother consistency if you want. Keep a few potato bits for texture, but don't puree it all the way. You may omit this step if you like a chunkier soup.
Point 9: Present
Season with chopped chives, crumbled bacon, and grated cheese before serving. Indulge in the luscious, filled sweetness while it's hot.
Advice on Making the Finest Loaded Baked Potato Soup
In order to guarantee that your soup is always cooked to perfection, consider the following extra tips:
If you want a starchy potato soup that will maintain its shape after cooking, use russet potatoes.
Don't leave out the sour cream; it cuts through the richness of the soup and gives a tart flavor.
To enhance the flavor: For a smokier soup, try using smoked bacon and a pinch of smoked paprika.
Make any necessary adjustments to the soup's thickness by adding more broth or milk as needed. Allow it to decrease and thicken by simmering uncovered if it's too thin.
Add vegetarian options: To make it vegetarian, just replace the chicken broth with veggie stock and leave off the bacon.
In summary
The perfect comfort meal, this Loaded Baked Potato Soup has all the flavors of a loaded baked potato in a rich and filling soup. It's t
