There’s something about a steaming bowl of loaded baked potato soup that just hugs you from the inside—like an old sweater on a crisp autumn day. It’s one of those dishes that can make you forget about the world outside, even if just for a moment. Imagine ladling it up, with the savory aroma of bacon and cheddar wafting through the kitchen—pure bliss.
Steps
- Cook chopped bacon in a large pot over medium heat until it is crispy and brown. Set the bacon aside, leaving the rendered fat in the pot.
- Melt butter in the pot with the bacon fat, add chopped onions, and sauté until they become soft. Add minced garlic and cook until it is fragrant.
- Sprinkle flour over the sautéed ingredients, stirring to form a smooth mixture. Add diced potatoes, chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder to the pot, and stir well.
- Bring the mixture to a boil, cooking until the potatoes are fork-tender. Reduce the heat to a simmer, then carefully remove and puree about half of the soup using a blender or immersion blender, if desired.
- Return the pureed soup to the pot and add sour cream and the reserved bacon, stirring to combine. Allow the soup to simmer for an additional 15 minutes before serving.
- Serve the soup hot, garnished with additional sour cream, bacon, shredded cheddar cheese, and chives if desired. Enjoy!
Ingredients
- 6 strips of uncooked bacon, cut into small pieces
- 3 tablespoons of butter (either unsalted or salted)
- 1 medium yellow onion, chopped (approximately 1.5 cups or 200g)
- 3 large cloves of garlic, minced
- ? cup of all-purpose flour (42g)
- 2 ½ pounds of gold potatoes, peeled and diced into pieces no larger than 1 inch (about 6 large potatoes or 1.15kg)
- 4 cups of chicken broth (945ml)
- 2 cups of milk (475ml)
- ? cup of heavy cream (155ml)
- 1 ½ teaspoons of salt
- 1 teaspoon of ground pepper
- ¼ to ½ teaspoon of ancho chili powder
- ? cup of sour cream (160g)
- Shredded cheddar cheese, chives, and additional sour cream and bacon for optional topping
Nutritional Values
Calories: 4168kcal | Carbohydrates: 376g | Protein: 96g | Fat: 256g | Saturated Fat: 136g | Trans Fat: 8g | Cholesterol: 696mg | Sodium: 10608mg | Potassium: 9408mg | Fiber: 40g | Sugar: 56g | Vitamin A: 7176IU | Vitamin C: 400mg | Calcium: 1456mg | Iron: 16mg
FAQ
- Can I make the potato soup completely smooth?
- Yes, if you prefer a completely smooth texture, you can puree all of the soup. It’s recommended to do this in batches, using either a blender or an immersion blender.
- What should I do if I’ve never used ancho chili powder before?
- If you’re new to ancho chili powder, start by adding just ¼ teaspoon to the soup. Taste it and then decide if you’d like to increase to ½ teaspoon for a richer flavor.
- How do I ensure the potatoes cook evenly?
- To ensure even cooking, cut the potatoes into pieces no larger than ¾ inch and try to keep them uniformly sized. This helps avoid biting into undercooked potato chunks.
- When should I add the bacon back into the soup?
- Add the bacon back to the soup after you’ve pureed a portion of it. This prevents the bacon from being blended and keeps its texture intact.
- Is it okay to adjust the salt content in the soup?
- Absolutely. Begin with a lesser amount of salt and adjust to your taste, as the required saltiness can vary based on the type and brand of broth you use.
Tips
- Ensure uniformity in potato size by cutting them into pieces no larger than ¾ inch. This helps them cook evenly, preventing any unpleasant raw bits in your soup.
- For a perfectly creamy texture, blend about half of the soup using an immersion blender or by transferring it to a standard blender, then mix it back into the pot. This technique offers a balance between creamy texture and chunky potato bites.
- Add the bacon back to the soup after pureeing. This prevents the bacon from being blended and maintains its crispy texture.
- Start with ¼ teaspoon of ancho chili powder for a subtle depth of flavor, and adjust according to taste, enhancing the soup’s richness without overpowering it.
Equipment
- Dutch Oven or Large Soup Pot – Essential for cooking the soup.
- Immersion Blender – Useful for pureeing part of the soup directly in the pot.
- Blender – Alternatively, if you do not have an immersion blender, a regular blender can be used to puree the soup.
- Whisk – Helps in ensuring the flour mixes smoothly with the other ingredients in the pot.
