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.
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.