American · Dinner
Loaded Baked Potato Soup
A creamy American potato soup built on a bacon and onion base, thickened with a butter and flour roux and simmered with milk and stock until velvety. Diced russet potatoes soften into the broth, finished with cheddar, sour cream, and scallions. Served hot with crumbled bacon on top.
$4
15 minsPrep
30 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
1264Calories
41.7gProtein
98.6gFat
56.9gCarbs
15.5gSugar
4.9gFiber
3067mgSodium
221mgChol
37.7gSat Fat
685mgPotassium
247mgCalcium
1.8mgIron
0.9mcgVitamin B12
12.2mgVitamin C
gluten-free-adaptable
protein-rich
rich-umami
hidden-gems
Instructions
1
Prep
Peel and dice the russet potato into 1cm cubes, finely dice the onion, mince the garlic, and grate the cheddar.
2
Fry
Cook the bacon in a heavy saucepan over medium heat for 6 minutes until the fat renders and the pieces turn crisp, then reserve.
3
Sweat
Add the onion to the bacon fat and cook over medium heat for 4 minutes until softened, stir in garlic and cook 1 minute.
4
Roux
Melt butter over medium heat, whisk in flour, cook 2 minutes until golden, then whisk in stock and milk continuously.
5
Simmer
Add potato and simmer over medium-low heat for 15 minutes until fork-tender, stirring occasionally to prevent sticking.
6
Plate
Off the heat stir in cheddar and sour cream, season with salt and pepper, then ladle into a warm bowl topped with bacon and sliced scallion.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g bacon
- 2 tbsp2 tbsp butter
- 4 tbsp4 tbsp all-purpose flour
- 1/2 cup80g onion
- 2 clove2 clove garlic
- 18 oz510g russet potato
- 1 1/2 cup360ml chicken stock
- 1 1/2 cup360ml whole milk
- 2 oz56g sharp cheddar cheese
- 4 tbsp60g sour cream
- 22 scallion
- Salt and black pepper to taste
