15-Min Loaded Baked Potato Soup

15-Min Loaded Baked Potato Soup

with Bacon, Cheddar & Pre-Cooked Potatoes

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with Applewood Smoked Uncured Bacon

Featuring all the classic fixings of a loaded baked potato, this creamy, cheesy soup gets topped with crispy bacon, scallions, and our new honey habanero spice blend for a sweet and spicy kick. Pre-cooked potatoes, poblano pepper, and hearty chicken broth make this a perfect bowl of comfort.

Details

Featuring all the classic fixings of a loaded baked potato, this creamy, cheesy soup gets topped with crispy bacon, scallions, and our new honey habanero spice blend for a sweet and spicy kick. Pre-cooked potatoes, poblano pepper, and hearty chicken broth make this a perfect bowl of comfort.

Nutrition per serving

Ingredients

4 oz

Applewood Smoked Uncured Bacon

10 oz

Cooked Russet Potatoes

1 cup

Chicken Bone Broth

1 each

Poblano Pepper

2 each

Scallions

¼ cup

Buttermilk

¼ cup

Cream

¼ cup

Cornstarch

2 oz

Shredded Cheddar & Monterey Jack Cheese Blend

2 tsp

Smoky Honey Habanero Spice Blend (Honey Granules, Brown Sugar, Smoked Paprika, Salt & Habanero Powder)

Note: Measurements are for 2 serving recipes.

ingredients_image

Instructions

recipe-step-image-Prepare the ingredients & make the cornstarch slurry }

step 1

Prepare the ingredients & make the cornstarch slurry

Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stem of the pepper(s). Halve lengthwise; remove the ribs and seeds, then small dice. Roughly chop the bacon. Thoroughly wash your hands immediately after handling the pepper and bacon. In a bowl, combine 1 tablespoon of the cornstarch (or 2 tablespoons for 4 servings) (you will have extra) and 1/4 cup of water (or 1/2 cup for 4 servings).
recipe-step-image-Cook the bacon }

step 2

Cook the bacon

Heat a medium pot (or large for 4 servings) on medium-high until hot. Add the chopped bacon. Cook, stirring occasionally, 3 to 4 minutes, or until browned. Add up to half the spice blend, depending on how spicy you'd like the dish to be. Cook, stirring occasionally, 1 to 2 minutes, or until the bacon is coated, cooked through, and crispy. Leaving any browned bits (or fond) in the pot, transfer to a paper towel-lined plate.
recipe-step-image-Make the soup & serve your dish}

step 3

Make the soup & serve your dish

To the pot of reserved fond, add the sliced white bottoms of the scallions and diced pepper(s); season with salt and pepper. Cook on medium-high, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the broth and cornstarch slurry (stirring to recombine before adding). Bring to a boil and simmer 1 to 2 minutes, or until slightly thickened. Add the buttermilk, cream (shaking the packet before opening), potatoes, and half the cheddar and monterey jack; season with salt and pepper. Cook, stirring occasionally and lightly mashing the potatoes, 2 to 3 minutes, or until combined and thickened. Turn off the heat. Serve the soup topped with the cooked bacon, sliced green tops of the scallions, remaining cheddar and monterey jack, and as much of the remaining spice blend as you'd like. Enjoy!

Instructions

recipe-step-image-Prepare the ingredients & make the cornstarch slurry }

step 1

Prepare the ingredients & make the cornstarch slurry

Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stem of the pepper(s). Halve lengthwise; remove the ribs and seeds, then small dice. Roughly chop the bacon. Thoroughly wash your hands immediately after handling the pepper and bacon. In a bowl, combine 1 tablespoon of the cornstarch (or 2 tablespoons for 4 servings) (you will have extra) and 1/4 cup of water (or 1/2 cup for 4 servings).
recipe-step-image-Cook the bacon }

step 2

Cook the bacon

Heat a medium pot (or large for 4 servings) on medium-high until hot. Add the chopped bacon. Cook, stirring occasionally, 3 to 4 minutes, or until browned. Add up to half the spice blend, depending on how spicy you'd like the dish to be. Cook, stirring occasionally, 1 to 2 minutes, or until the bacon is coated, cooked through, and crispy. Leaving any browned bits (or fond) in the pot, transfer to a paper towel-lined plate.
recipe-step-image-Make the soup & serve your dish}

step 3

Make the soup & serve your dish

To the pot of reserved fond, add the sliced white bottoms of the scallions and diced pepper(s); season with salt and pepper. Cook on medium-high, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the broth and cornstarch slurry (stirring to recombine before adding). Bring to a boil and simmer 1 to 2 minutes, or until slightly thickened. Add the buttermilk, cream (shaking the packet before opening), potatoes, and half the cheddar and monterey jack; season with salt and pepper. Cook, stirring occasionally and lightly mashing the potatoes, 2 to 3 minutes, or until combined and thickened. Turn off the heat. Serve the soup topped with the cooked bacon, sliced green tops of the scallions, remaining cheddar and monterey jack, and as much of the remaining spice blend as you'd like. Enjoy!

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15-Min Loaded Baked Potato Soup