loaded potato soup recipe

Loaded Potato Soup with Bacon

Take the best parts of a loaded baked potato and throw it together to make an easy, creamy, cheesy, bacon-y comfort soup.

 

Imagine it’s cold and rainy outside. Or you’ve just had one of those days where you want to bury your face in a meal that makes everything better. Or maybe you just really like bacon, cheese and potatoes. Either way, this thick and hearty soup is an easy one-pot meal that is the essence of comfort food in a bowl.

A friend of mine calls stuff like this ‘unphotogenic food’ – perhaps it’s not the sexiest looking dish, but it tastes damn great. The last time I made this loaded potato soup, the record was four helpings/servings by one enthusiastic diner. So, judge not until you taste for yourself!

This recipe uses Hardcore Carnivore Amplify for an extra boost of flavor – it’s my own custom seasoning that uses chicken fat, soy sauce and other delicious all-natural umami ingredients to give a big savory punch to any dish.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
loaded potato soup recipe

Loaded Potato Soup with Bacon


  • Author: Jess Pryles

Ingredients

Scale

1 small onion, diced

4 large potatoes (like yukon gold), diced

6 oz bacon, cut into small pieces

4 cups chicken broth/stock

6 tablespoons flour

1 cup milk

1/2 cup shredded cheddar

1 tablespoon Hardcore Carnivore Amplify

1/3 cup sour cream or greek yoghurt

1/4 c chopped scallions (optional)

Salt to taste


Instructions

  1. Place a saucepan over medium-high heat, and cook the bacon bits until crisp, about 8-10 minutes. Stir frequently, and when cooked use a slotted spoon to remove bacon pieces to a paper towel, leaving grease in the pan.
  2. Cook the onion pieces in the bacon fat until translucent and beginning to brown, about 6-8 minutes. Stir to avoid burning. When browned, remove onion pieces, leaving grease in the pan.
  3. Whisk the flour into the bacon grease to create a roux. Slowly whisk in the milk, a small amount at a time. Add the chicken stock, whisking in a cup at a time. Bring to a simmer.
  4. Add in potato chunks and onion, and gently simmer over medium heat until the potatoes are completely soft, about 14-16 minutes.
  5. Use a fork or masher to break up the potatoes – this will thicken the soup but leave some chunks for texture. If you prefer, you can use a stick blender to create a creamier soup.
  6. Reduce heat and stir in the bacon, Amplify, cheese and sour cream (or greek yoghurt). Add salt to taste. Cook a further 2-3 minutes until blended and warmed.
  7. Serve soup with a garnish of chopped scallions – a perfect winter warmer!

Leave a review

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star