Author Notes
The topping includes sour cream, cheddar cheese, crispy bacon, chives, and gluten-free shoestring potatoes. This baked potato soup is “loaded” with delicious! —Malibu Kitchen
Ingredients
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3 tablespoons
olive oil
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5
large baked Idaho or Russet potatoes, flesh scooped from the shell
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3
cloves garlic, minced
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1
large yellow onion, chopped
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1/2 cup
diced carrots
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1/2 cup
diced celery
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1
bay leaf
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6 cups
organic low-sodium chicken broth (or vegetable broth for vegetarian)
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1 cup
heavy whipping cream
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Kosher salt and freshly ground black pepper to taste
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8
slices uncured bacon, cooked crisp and crumbled
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1
Canned shoestring potatoes, such as Pik-Nik (0 trans fat and gluten free)
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Sour cream to garnish
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Shredded cheddar cheese to garnish
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Chives, chopped to garnish
Directions
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In a large soup pan or dutch oven, warm the olive oil. Add the garlic, onion, carrots, celery, and bay leaf, and saute, stirring frequently, until the vegetables soften, about 10 minutes.
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Add the broth, bring to a simmer, and continue to simmer uncovered for 30 minutes.
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Discard the bay leaf, add potatoes and simmer for 10. Stir in the cream and season to taste with salt and pepper.
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Ladle the soup into mugs or bowls and garnish with crumbled bacon, shoestring potatoes, sour cream, cheddar cheese, and chives. Serve immediately.
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