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.
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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.
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