Hi guys! We’ve know we’ve been MIA since around the end of the holidays, but we both needed a lil break to revamp for the new year! We’re back though and kicking things off with this Loaded Baked Potato Soup! I love winter because I basically consider it soup season and I LOVE LOVE LOVE soup. Soups are just so darn comforting and I can eat them for every meal.
Today we’ve turned a classic dish of baked potato into our Loaded Baked Potato Soup! We know this isn’t anything new, but we love this hearty soup so much and wanted to add our version into the mix. One of my favorite things about this soup is going crazy on the toppings. Seriously. I love adding tons of cheese, chives, and bacon on top of mine, pretty typical…BUT I also love adding crispy fried shallots! It adds a great texture contrast to the rest of the dish and you can buy them pre-made in bags or jars at almost any asian grocery. This soup is so easy and extra satisfying! Enjoy! xx, Jenny
Ingredients: Directions:
Loaded Baked Potato Soup
Makes about 2 quarts
4 russet potatoes (about 1 1/2 pounds), scrubbed clean
5 tablespoons unsalted butter, cubed
1 small diced shallot
1/4 cup all-purpose flour
3 cups milk
1 cup chicken or vegetable stock
1/2 cup sour cream
salt and pepper to taste
garnishes:
shredded cheddar cheese
crispy cooked, crumbled bacon
sliced chives
crispy onions or shallots, optional
1. Preheat oven to 350˚F. Prick potatoes all over with a fork and place directly onto center oven rack, 2 inches apart.
2. Bake potatoes until fork tender, 1 hour to 1 hour 15 minutes.
3. Remove potatoes from oven and cool until no longer steaming. Peel potatoes and dice.
4. Place a large pot over medium heat and melt butter. Add shallots and saute for 2 to 3 minutes. Season with salt and pepper.
5. Add flour and continue to cook for 3 to 4 minutes.
6. Stir in milk and stock until no lumps remain and continue to simmer until mixture thickens enough to coat the back of a wooden spoon. Stir in potatoes, season with salt and pepper and simmer for 5 to 6 minutes.
7. Using an emersion blender, blend soup until smooth. Stir in sour cream and adjust seasonings. (If soup is too thick, stir in an extra 1/2 cup to cup of milk).
8. Ladle soup into bowls and top with a bunch of shredded cheese, crumbled bacon, sliced chives, and crispy shallots or onions, if using. Finish with more cracked black pepper and serve.
Just made it over the weekend
What temp on oven?
350F!
Needed to make this non-dairy. Used avocado oil instead of butter and tofu “sour cream”. Did NOT peel the potatoes, why would you when the nutrients are in the skin. Also used vegetable broth instead of milk. It is delicious – will top with non dairy style cheddar cheese, chives and
crispy shallots and a bacon substitute.