This soup is like putting a loaded baked potato in a blender! Be sure to cook everything in the same pot so that the bacon flavor can infuse through. If you use low-sodium broth you may want to add salt, but otherwise this needs no seasoning.
Yields: 4 giant servings; Prep Time: 20 minutes; Cook Time: 20 minutes
- 24 oz butter potatoes
- 3 tsp extra virgin olive oil
- 3 slices turkey bacon
- 6 scallions
- 3 Tbsp butter
- 3 Tbsp all-purpose flour
- 2 cups fat-free milk
- 1 1/4 cups chicken broth
- 1/4 cup reduced fat sour cream
- 4 Tbsp shredded extra-sharp cheddar
- Pierce potatoes several times with a fork to create steam holes. Place in a circle on a microwave-safe plate and microwave until cooked through and softened, 12 – 14 minutes depending on your microwave.
- Thinly slice the scallions, greens and whites. Set half of the sliced greens aside.
- While potatoes are microwaving, heat 2 tsp of evoo in a large saute pan over medium heat.
- Cook bacon until it is browned and crispy. Remove from pan and roughly chop. Divide the chopped bacon in half.
- Add the final tsp of oil to the pan. Cook scallions 2 – 3 minutes, until softened and slightly translucent. Remove from pan and reduce heat to low.
- Melt butter, swirling to coat the bottom of the pan. Sprinkle flour into melted butter and whisk vigorously to combine. Cook the roux over low heat, about 3 minutes, to remove the raw taste from the flour.
- Carefully add the milk to the pan. Whisk vigorously and make sure there are no lumps.
- Raise the heat to medium and bring mixture to a low simmer. Stir in broth.
- Use a fork to roughly mash the cooked potatoes. Carefully add mashed potatoes to pot and cook 3 – 5 minutes, continuing to mash the potatoes with your spoon.
- Stir in cooked scallions and half of the chopped bacon.
- Remove the pan from heat and stir in sour cream.
- Divide the soup into four bowls and top evenly with cheese and reserved bacon and scallions.
3 thoughts on “Loaded Potato Soup”
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