15-Min Loaded Baked Potato Soup with Bacon, Cheddar & Pre-Cooked Potatoes
15 Min Meal

15-Min Loaded Baked Potato Soup

with Bacon, Cheddar & Pre-Cooked Potatoes

15 MIN
4 Servings
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Available Options

  • with Bacon
    includes 8 oz Applewood Smoked Uncured Bacon
    Wellness
  • with Cooked Pulled Chicken
    includes 20 oz No Added Hormones, Antibiotic-Free Cooked Pulled Chicken View recipe
    Wellness
    • with Bacon

    From the Test Kitchen

    Designed to be ready in just 15 minutes, our new line of meals feature pre-cooked grains and easy-to-prep ingredients to create the same high-quality dishes you love, in less time! 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.

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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Carb Conscious
    • Nutrition
      PER SERVING
    • Calories
      660 Cals (est.)
    fresh
    ingredients
    15-Min Loaded Baked Potato Soup with Bacon, Cheddar & Pre-Cooked Potatoes
    Title
    • 8 oz Applewood Smoked Uncured Bacon
    • 20 oz Cooked Russet Potatoes
    • 2 cups Chicken Bone Broth
    • 2 Poblano Peppers
    • 4 Scallions
    • ½ cup Buttermilk
    • ½ cup Cream
    • ½ cup Cornstarch
    • 4 oz Shredded Cheddar & Monterey Jack Cheese Blend
    • 4 tsps Smoky Honey Habanero Spice Blend (Honey Granules, Brown Sugar, Smoked Paprika, Salt & Habanero Powder)

    15-Min Loaded Baked Potato Soup

    Prepare the ingredients & make the cornstarch slurry
    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. 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 (you will have extra) and 1/4 cup of water.
    2 Cook the bacon
    In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the chopped bacon and half the spice blend. Cook, stirring occasionally, 4 to 6 minutes, or until cooked through and crispy. Leaving any browned bits (or fond) in the pot, transfer to a paper towel-lined plate.
    Cook the bacon
    Make the soup & serve your dish
    3 Make the soup & serve your dish

    To the pot of reserved fond, add the sliced white bottoms of the scallions and diced pepper; 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 remaining spice blend. Enjoy!

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