At midday, my husband and I leave our computers and sit down to lunch and this loaded baked potato soup is one of our favorites. Soup, hearty and rich and filling, is a mainstay on our lunchtime table. Either one of us will toss the ingredients into a single pot around noon, and let it simmer until done, when we sit down to eat, supplementing lunch with a big salad, a slice of no-knead sourdough bread, homemade fermented vegetables, and chicken liver pate.
Jump to Recipe
Loaded Baked Potato Soup Recipe
Print Save RecipeIngredients
- 2 pounds Russet potatoes (peeled and quartered)
- 4 cups bone broth
- 1 tablespoon ghee
- 8 ounces bacon
- ½ cup heavy cream
- 2 teaspoons finely ground real salt
- ½ teaspoon ground white pepper
- 4 ounces shredded cheddar cheese (divided)
- ½ cup sour cream
- ¼ cup green onions
- 1 jalepeno pepper
Instructions
- 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.
Tried this recipe?Mention @nourishedkitchen or tag #nourishedkitchen!
Diana says
Jenni, I've used your bacon recipe for years with wonderful soy free organic bellies. How would this work with a shoulder?
Your cookbooks are at the center of my kitchen. THANK YOU!
Karen says
I must admit, when I first read this post, I thought there is no way this potato soup could be made on a "lunch" hour. That, and it couldn't possibly have much flavor to it. Well, I was wrong on both accounts.
I've made a lot of potato soup recipes over the years. All time consuming in one fashion or another. This recipe was the easiest and the best potato soup I have ever made, seriously. I made one substitution, Yukon Gold potatoes for the russet, because it's what I had.
Amazing recipe, on the table in about 40 minutes. Thanks for posting it! I will definitely be making this again. I've had it for dinner, breakfast and lunch, haha.