On this week's episode of A Dash of Donnie, continuing on with dishes inspired by the coming autumn, Eve Romano and I were deciding on a dish when we thought, why not make something warm and cozy that really soothes the soul? Continuing that thought, a soup came to mind, and not just any soup: Loaded Baked Potato Soup. This easy, yet affordable, the recipe is perfect for those looking for a cheap and easy meal to serve. Rich, starchy potato combined with that creamy savory broth, cheesy melty goodness, and salty bacon, our loaded baked potato soup is a recipe you can't wait to try. Learning from our first episode, we are getting better equipment and adding a proper voice-over to this next episode. So if you want a step-by-step recipe alongside our commentary and personal experience, check out our second episode of A Dash of Donnie on the Minarets YouTube page. With that said, let's get cooking.
Loaded Baked
Potato Soup
Prep time: 10 MIN
Cook time: 35 MIN
Total time: 45 MIN
Servings: 8
Ingredients:
4 large russet potatoes, equal to 2 lbs.
¾ teaspoon salt
6 slices thick-cut bacon
1 large yellow onion
3 cloves garlic, minced
2 Tablespoon butter
¼ cup flour
3 cups chicken broth
2 cups half and half
¾ cup sour cream
½ teaspoon pepper
2 cups shredded cheddar cheese
1/8 cup chives, finely diced
Instructions:
Prep Work:
Shred the cheese from a block, measure out the sour cream, and half and half. Let them all sit out at room temperature.
Cooking Instructions:
Cut the bacon into 1-inch squares. Cook in a large pot over low heat, rotating occasionally. They’ll overlap at first but will shrink down as they cook. Remove and set aside once crisp. Leave 2 Tablespoons of drippings in the pot.
While the bacon cooks, peel the potatoes and cut them into 1-inch cubes. Add to a stockpot and cover the potatoes with 1 inch of water. Add the salt and boil gently for 10 minutes or until fork-tender. Drain, then gently mash. Set aside.
Add the diced onion to the pot with the bacon drippings and cook until softened, about 5 minutes.
Add garlic and butter and cook for 1 more minute.
Whisk in flour, use a silicone spatula to stir as the flour cooks for 1 full minute to remove the raw flour taste.
Add the chicken broth. Use a silicone spatula to loosen any bacon remnants from the bottom of the pot, this will add flavor.
Slowly add the half and half. Bring to a boil, then reduce to a simmer.
Stir in the potatoes, then mix in the sour cream, and pepper.
Remove from heat. If desired, blend with an immersion blender or simply gently mash the potatoes while stirring.
Gradually sprinkle with shredded cheese and stir until combined. Make sure the base of the soup isn’t too hot or the cheese won’t melt creamy and smooth. The soup will continue to thicken as it sits.
Garnish with green onions and bacon, serve!