Loaded Baked Potato Soup

with Bacon, Cheese & Sour Cream

35 MIN

$21.99 2 Servings

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From the Test Kitchen

Featuring all the classic fixings of a loaded baked potato, this creamy, aromatic soup (poured over lightly mashed potatoes) gets topped with crispy bacon, melty cheese, sour cream, scallions, and hot sauce.
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Nutrition

PER SERVING
Calories

650 Cals (est.)

View Full Nutrition

fresh

ingredients

4 oz Applewood Smoked Uncured Bacon
¾ lb Potatoes
¼ cup Cream
1 cup Chicken Bone Broth
¼ cup Sour Cream
1 Tbsp Hot Sauce
2 oz Shredded Cheddar & Monterey Jack Cheese Blend
⅓ cup Mirepoix
¼ cup Cornstarch
1 oz Sliced Pickled Jalapeño Peppers
2 Scallions

step-by-step

instructions

1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the peppers. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine 1 tablespoon of the cornstarch (you will have extra) and 1/4 cup of water.

2 Cook the potatoes

Add the diced potatoes to the pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Using a fork or potato masher, lightly mash the potatoes, keeping some intact.

3 Cook the bacon

Meanwhile, small dice the bacon. Heat a separate medium pot on medium-high until hot. Add the diced bacon. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pot, transfer to a paper towel-lined plate.

4 Make the soup & serve your dish

To the pot of reserved fond, add the sliced white bottoms of the scallions, mirepoix, and as much of the chopped peppers as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook on medium-high, stirring occasionally, 1 to 2 minutes, or until slightly softened. Carefully add the broth, cornstarch slurry (stirring to recombine before adding), and 3/4 cup of water. Bring to a boil and simmer, stirring occasionally, 2 to 3 minutes, or until slightly thickened. Add the cream (shaking the packet before opening) and half the cheddar and monterey jack; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until combined and thickened. Divide the cooked potatoes between two serving bowls. Ladle the soup over the potatoes. Serve the finished soup topped with the cooked bacon, sour cream, remaining cheddar and monterey jack, sliced green tops of the scallions, and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Enjoy!