Loaded Baked Potato Soup - Washington Post

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We love a loaded baked potato with bacon, Cheddar, sour cream and chives. We like it even more as a soup. Use full-fat dairy, if you like, but we made it with reduced-fat sour cream and no-salt broth for a slightly healthier take.

To make a vegetarian version of this soup, omit the bacon or use mushroom bacon (see related recipe) and swap in a vegetable broth.

If you prefer a smooth soup, rather than mashing some of the potatoes, use an immersion blender to puree the potatoes in the pan before adding the second batch of cheese and pepper. Or, transfer the potato mixture, in batches, if necessary, to a blender and puree and then return to the pan and add the cheese and pepper.

Storage Notes: Leftovers can be refrigerated for up to 3 days.

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Servings:

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings; about 6 1/2 cups

Ingredients

• 1 tablespoon extra-virgin olive oil

• 2 slices bacon

• 1/2 cup (2 ounces) chopped white or yellow onion

• 2 large garlic cloves, minced or grated, about 1 tablespoon

• 1 1/2 pounds russet potatoes (2 to 3 medium), peeled and diced

• 4 cups no-salt chicken or vegetable low-sodium chicken broth

• 1/2 cup reduced-fat sour cream

• 1/2 cup (2 1/4 ounces) shredded extra-sharp cheddar cheese, divided

• 1/4 teaspoon freshly ground black pepper, or to taste

• 1/4 cup snipped fresh chives or finely chopped scallion greens, for serving

• 1/4 teaspoon ground white pepper

• 1/4 teaspoon kosher salt (optional)

Set a paper towel-lined plate or a rack near the stove. In a large saucepan over medium heat, add the oil and heat until shimmering. Add the bacon and cook, turning occasionally, until crisp, 4 to 5 minutes. Transfer to the prepared plate to drain, leaving the oil and bacon drippings in the pan.

Add the onion to the pan and cook, stirring, until starting to soften, about 3 minutes. Add the potatoes and broth and bring to a boil. Reduce the heat to medium-low to maintain a simmer. Cook until the potatoes are tender, about 15 minutes.

Using a slotted spoon, transfer about half the potatoes to a bowl and mash until almost smooth but still a little chunky. Return the potatoes to the pan along with the sour cream, 1/4 cup (about 1 ounce) of the cheese and the pepper.

Cook, stirring, until the cheese is melted and the soup is heated through, about 2 minutes. Taste and adjust seasoning, if needed.

Ladle the soup into bowls, garnish with crumbled bacon, the remaining cheese and the chives or scallion greens, and serve.

Recipe adapted from Eatingwell.com.

Tested by Ann Maloney.

Email questions to the Food Section at food@washpost.com.

January 05, 2021 at 01:13AM
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Loaded Baked Potato Soup - Washington Post

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