Loaded Baked Potato Soup

Ingredients (~2 servings)

• 1/2 Tbsp olive oil
• 2 slices of bacon, cut into thin strips
• 2 Tbsp all-purpose flour
• 1/8 tsp prepared horseradish
• 2 1/4 cups milk
• 1-2 Russet potatoes, peeled and cut into small cubes
• 1/4 cup sour cream
• 1/2 cup shredded cheddar cheese
• 2 green onions, chopped
• Salt and freshly ground black pepper to taste

Render the Bacon and Make the Roux

Heat the olive oil in the bottom of a Dutch oven or large stockpot for a minute over medium-high heat.

Add the bacon strips to the pot and cook for ~7-10 minutes until crispy. Use a slotted spoon to remove the bacon and place it on a paper towel-lined plate.

Turn the heat down to low. Add the flour and horseradish to the pot. Whisk to combine them with the bacon fat to make a roux.

Build and Simmer the Soup

Slowly pour in the milk, whisking constantly to combine the milk with the roux.

Increase the heat to medium-low and bring the soup to a simmer. Add the diced potatoes to the pot.

Cover the pot with a lid and let it simmer for about 20 minutes, or until the potatoes are fork-tender. Stir the soup occasionally as it simmers.

Finish the Soup

Once the potatoes are tender, stir in the sour cream. When the sour cream has melted into the soup, add about half of the chopped green onions.

Add salt and pepper to taste and stir to combine.

Remove the pot from the heat and let the soup cool slightly before serving. The original recipe notes that the best way to serve this is to keep the main toppings separate. Add the soup to a bowl and top it with a heap of cheddar, the crispy bacon, and the remaining green onions. This keeps the bacon from getting soggy.

Loaded Baked Potato Soup

Classic loaded baked potato soup with bacon fat instead of butter. It's not for the faint of heart or anyone on a diet, but it's the soup that makes you happily eat the same thing every other Sunday.

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Prep Time: 15 minutes mins

Cook Time: 30 minutes mins

Total Time: 45 minutes mins

Ingredients

Ingredients (~2 servings)

• ▢ 1/2 Tbsp olive oil
• ▢ 2 slices of bacon cut into thin strips
• ▢ 2 Tbsp all-purpose flour
• ▢ 1/8 tsp prepared horseradish
• ▢ 2 1/4 cups milk
• ▢ 1-2 Russet potatoes peeled and cut into small cubes
• ▢ 1/4 cup sour cream
• ▢ 1/2 cup shredded cheddar cheese
• ▢ 2 green onions chopped
• ▢ Salt and freshly ground black pepper to taste

Instructions

• Heat olive oil in pot and cook bacon until crispy, remove bacon.
• Whisk flour and horseradish into bacon fat to make roux.
• Slowly add milk, whisking constantly.
• Simmer potatoes in milk mixture for 20 minutes until tender.
• Stir in sour cream and half the green onions.
• Season with salt and pepper.
• Serve topped with remaining green onions, cheese, and crispy bacon.

Notes

Keep toppings separate to maintain bacon crispness.