Loaded Baked Potato Soup with Crispy Bacon
Loaded Baked Potato Soup with Crispy Bacon is a soup that serves 4. One serving contains 736 calories, 21g of protein, and 53g of fat. For $2.59 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 35 minutes. This recipe from Nourished Kitchen requires bacon, ground pepper, pepper, and green onion. 55 people were glad they tried this recipe. Winter will be even more special with this recipe. It is a good option if you're following a gluten free diet. Overall, this recipe earns a solid spoonacular score of 61%. Try Loaded Baked Potato Soup with Crispy-Fried Potato Skins, Loaded Baked Potato Soup with Bacon, and Loaded Baked Potato Soup for similar recipes.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 30 minutes
Ingredients:
8 ounces Applegate Good Morning Bacon (check it out here), finely chopped
4 cups chicken broth
1 tablespoon ghee (find grass-fed ghee here)
¼ cup chopped green onion
½ teaspoon ground white pepper
½ cup heavy cream
1 jalepeno pepper, sliced thin
2 pounds Russet potatoes, peeled and quartered
2 teaspoons unrefined sea salt
4 ounces grated sharp cheddar cheese, divided
½ cup sour cream
Equipment:
slotted spoon
pot
frying pan
immersion blender
bowl
ladle
Cooking instruction summary:
Dump the potatoes into a heavy stock pot. Cover with broth and bring to a boil over medium-high heat. Simmer, covered, until the potatoes fall apart when pressed with the tines of a fork, about thirty minutes.While the potatoes boil, heat the ghee in a heavy skillet over medium-high heat. When it melts, reduce the heat to medium, and toss the bacon into the pan. Fry it in the hot fat until crispy, about 20 minutes, and then transfer to a plate with a slotted spoon.Turn off the heat to the potatoes. Pour in the heavy cream, salt, pepper and half the grated cheese. Stir 1 to 2 minutes, then puree with an immersion blender until smooth.Ladle into bowls. Top the soup with the remaining cheese, the sour cream, the green onion and the reserved bacon.
Step by step:
1. Dump the potatoes into a heavy stock pot. Cover with broth and bring to a boil over medium-high heat. Simmer, covered, until the potatoes fall apart when pressed with the tines of a fork, about thirty minutes.While the potatoes boil, heat the ghee in a heavy skillet over medium-high heat. When it melts, reduce the heat to medium, and toss the bacon into the pan. Fry it in the hot fat until crispy, about 20 minutes, and then transfer to a plate with a slotted spoon.Turn off the heat to the potatoes.
2. Pour in the heavy cream, salt, pepper and half the grated cheese. Stir 1 to 2 minutes, then puree with an immersion blender until smooth.Ladle into bowls. Top the soup with the remaining cheese, the sour cream, the green onion and the reserved bacon.
Nutrition Information:
covered percent of daily need
