Loaded Baked Potato Soup
Serves 4-6
Ingredients
- 4 large baking potatoes
- 6 slices bacon
- 3 cups milk
- 1 cup heavy cream
- 1 cup cheddar cheese, grated, plus more for garnish
- 1/3 cup sour cream
- 1/3 cup all-purpose flour, plus more, as needed
- 1/4 cup green onions, chopped
- 1/4 teaspoon cayenne pepper, optional
- kosher salt and freshly ground pepper, to taste
Directions
- Preheat oven to 400ยบ F and place potatoes in oven. Bake for 40-45 minutes, or until fork tender.
- Once cool enough to handle, scoop out insides of potatoes and place in a bowl, then set aside for later use.
- Cook bacon until crispy in a large Dutch oven or stockpot over medium-high heat.
- Transfer bacon to a paper towel-lined plate to drain, leaving drippings in the pot, then whisk in flour to create a roux.
- Cook for 1-2 minutes, or until mixture is smooth and paste-like, then whisk in milk and heavy cream.
- Stirring occasionally, cook for 10-15 minutes, or until thickened, then add in scooped out potatoes, cheddar cheese and sour cream.
- Mix everything together, breaking up the potato with the back of your spoon, and season generously with salt and pepper and cayenne, if using.
- Take your bacon strips and crumble them into bits.
- Pour soup into serving bowls and garnish with more cheddar cheese, green onions and crumbled bacon.
- Serve hot and enjoy!
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