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This recipe originally appeared in Simply Souperb: 3 ‘Real Food’ Recipes for January.
Loaded Baked Potato Soup
Dori Fritzinger
Prep Time:
35 minutes
Cook Time:
50 minutes
Category
Soup
Ingredients
- 2 1/2 pounds baking potatoes
- 1/2 pound sliced bacon
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 tablespoons all-purpose flour
- 4 cups 2% milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cayenne pepper
- 3 cups shredded cheddar cheese
- 4 scallions, thinly sliced
- 6 teaspoons sour cream
Instructions
- If using raw potatoes, pre-heat oven to 400°F, pierce potatoes and bake for 50 minutes or until tender. (If using already baked potatoes, simple skip this step.)
- Allow to cool slightly. Scoop potato flesh into a bowl, set a side.
- Cook bacon in a large skillet until crisp, about 8 minutes. Remove bacon and crumble, set aside.
- Add butter to the bacon fat and heat over medium heat.
- In a medium bowl combine salt, pepper, nutmeg and cayenne, add onions and toss well.
- Add onion mixture to skillet. Sauté approximately 5 minutes or until onions turn slightly brown.
- Fold in potatoes and bring mixture to a gentle simmer for 8-10 minutes, stirring occasionally. Stir in 2 cups of the cheese, half the reserved bacon and half the scallions.
- Heat the broiler.
- Divide soup equally among 6 flame-proof onion soup crocks. Sprinkle remaining cheddar cheese over tops of crocks. Broil 4 inches from heat source for until cheese melts. (Watch carefully, cheese will burn easily.)
- Very carefully remove *very hot* soup from broiler.
- Serve with sour cream, remaining bacon and scallions for garnish.
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