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Loaded Baked Potato Soup
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Description Hearty and delicious!
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. 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. 2. Meanwhile, heat a medium skillet set over medium heat. Brown half of the bacon with the onion, celery, salt, pepper and thyme.
  3. 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. 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.
Reviews
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