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Baked Potato And Bacon Soup Recipe

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Loaded Baked Potato Soup with Bacon Jessica Gavin
Loaded Baked Potato Soup with Bacon Jessica Gavin from www.jessicagavin.com

Description

This baked potato and bacon soup recipe is the perfect comfort dish for those cold winter nights. The soup has a rich and creamy texture with chunks of potato and crispy bacon bits throughout. It's easy to make and can be prepared in just under an hour.

Prep Time

The prep time for this recipe is approximately 20 minutes.

Cook Time

The cook time for this recipe is approximately 30 minutes.

Ingredients

  • 6 large potatoes
  • 6 slices of bacon
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 4 cups of chicken broth
  • 1 cup of heavy cream
  • 1/2 cup of sour cream
  • 1/2 cup of cheddar cheese, grated
  • 2 tablespoons of butter
  • Salt and pepper to taste

Equipment

  • A large pot
  • A baking sheet
  • A blender or immersion blender

Method

  1. Preheat oven to 400°F. Wash and dry the potatoes, then prick them with a fork and place them on a baking sheet. Bake for 45 minutes or until tender.
  2. While the potatoes are baking, cook the bacon in a large pot until crispy. Remove the bacon and set it aside on a paper towel-lined plate. Leave the bacon fat in the pot.
  3. Add the chopped onion and minced garlic to the pot with the bacon fat and cook until the onion is translucent.
  4. Add the chicken broth to the pot and bring it to a boil.
  5. Reduce the heat and let it simmer for 10 minutes.
  6. Once the potatoes are done baking, let them cool for a few minutes, then peel them and cut them into small pieces.
  7. Add the potatoes to the pot with the chicken broth and let it cook for 5 minutes.
  8. Using a blender or immersion blender, blend the soup until smooth.
  9. Add the heavy cream, sour cream, and grated cheddar cheese to the soup and stir until everything is well combined.
  10. Season with salt and pepper to taste.
  11. Crumble the bacon and sprinkle it over the soup before serving.

Notes

  • If you prefer a thicker soup, you can add a tablespoon of cornstarch to the soup mixture before blending.
  • You can also add some chopped scallions or chives on top of the soup for some extra flavor.
  • This soup can be stored in the fridge for up to 3 days.

Nutrition Info

  • Serving size: 1 cup
  • Calories: 350
  • Total fat: 20g
  • Saturated fat: 10g
  • Cholesterol: 50mg
  • Sodium: 600mg
  • Total carbohydrates: 30g
  • Dietary fiber: 3g
  • Sugars: 3g
  • Protein: 10g

Recipes FAQ

Can I use milk instead of heavy cream?

Yes, you can use milk instead of heavy cream, but the soup won't be as thick and creamy.

Can I freeze this soup?

Yes, you can freeze this soup for up to 2 months. Just make sure to let it cool completely before freezing.

What can I serve with this soup?

This soup pairs well with crusty bread or a side salad.

Recipe Tips

  • Make sure to prick the potatoes with a fork before baking to prevent them from bursting.
  • Cook the bacon until it's crispy to give the soup some texture.
  • Blend the soup in batches if using a blender to prevent it from overflowing.
  • Let the soup cool for a few minutes before blending to prevent any accidents.

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