This soup has all the ingredients (well, except sour cream which, I’m not really a fan of) of a loaded baked potato – baked potato topped with cheese, bacon and spring onions. When I was making this soup, the kitchen was filled with a wonderful aroma, it felt like I was in an American diner!
This loaded cheesy potato soup has just the right amount of flavor and is definitely a comfort meal on its own. Oh, and you can freeze any leftovers and keep them for a couple of months. Just microwave or re-heat on stove top.
3 large russet potatoes – peeled and cubed
1 large onion – diced
6 strips streaky bacon – diced
3 stalks spring onions – chopped
1 cup shredded cheddar cheese
2 tbsp (28 g) unsalted butter
2 cups chicken stock (I used low sodium chicken stock)
2 cups whole milk
3 tbsp plain flour
Salt & pepper to taste
Serves 4 – 6
Recipe inspired by: Real Simple (with slight modifications)
In a large soup pot, add in the bacon bits and cook until crispy, about 4 mins.
Drain the bacon bits (reserve the oil in the pot) and set aside.
Add the butter and onion and sauté until translucent, about 3 mins.
Sprinkle the flour onto the onion and stir constantly for 1 min.
Add in stock, milk, potatoes and season with salt and pepper (depending on the salt content of your stock, start with 1 tsp salt first and slowly adjust).
Cover and cook for approx. 15 – 20 mins until potatoes are soft.
Add in spring onions, cheese and bacon (reserve some for garnish) and cook for a further 5 mins. Taste and adjust seasoning before turning off the heat.