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Loaded Baked Potato Soup
Description
Hearty and delicious!none
Ingredients
At a glance
Cuisine
American
Main Ingredient
Potato
Cooking Method
Sautée
Difficulty
Easy
Course/Dish
Soup
Makes
6 servings
- 1 1/2 lb (750g) Russet potatoes, peeled and cubed
- 6 strips bacon, chopped and divided
- 1 each onion and celery stalk, finely chopped
- 1/2 tsp (2 mL) each salt and pepper
- 1/4 tsp (1 mL) dried thyme leaves
- 1 1/2 cups (375 mL) Gay Lea Sour Cream (approx.)
- 1/2 cup (125 mL) chicken stock
- 2 cups (500 mL) milk
- 1/2 cup (125 mL) thinly sliced green onion
- 1/2 cup (125 mL)shredded Cheddar cheese
Methods/steps
- 1. Cook potatoes in lightly salted water until fork tender; drain well. Mash the potatoes with a ricer or potato masher until smooth and fluffy. Beat in Gay Lea sour cream.
- 2. Meanwhile, heat a medium skillet set over medium heat. Brown half of the bacon with the onion, celery, salt, pepper and thyme.
- 3. Puree the bacon mixture with the broth until very smooth. Combine broth mixture with potato mixture and whisk in milk. Transfer potato mixture to a clean saucepan and set over medium heat. Cook for 10 minutes or until heated through.
- 4. Meanwhile, cook remaining bacon until very crisp; cool and crumble. Garnish each bowl with green onion, Cheddar cheese, remaining bacon and a small dollop of sour cream.
Additional Tips
Use thinly sliced baked potato skin as a garnish by tossing with melted butter and toasting until crisp.