Loaded Baked Potato Soup

By KDCooks

A variation from “Cooking without a Recipe” class at L’Academie de Cuisine.

Ingredients

• 4 slices of bacon, chopped
• 11/2 cups baking potatoes, peeled and diced
• 1 onion, chopped
• 1 clove garlic, minced
• 1 TB flour
• 2-3 cups low sodium chicken broth (depending on thickness desired)
• 1/2 cup heavy cream or half & half
• 1 sprig thyme or 1/8 tsp dried
• Bouquet Garni (tied herbs) - optional
• 1-2 cups sharp cheddar cheese, shredded
• 1/2 cup sour cream
• 3 green onions, chopped

Preparation

Step 1

1. Cook bacon in pot until crisp. Remove and drain on paper towel. Cut potatoes into ¾ inch pieces.

2. Add onion to pot with remaining bacon fat, cook until golden brown. Add garlic and flour - cook for about 1 minute.

3. Add potatoes and Bouquet Garni. Add stock and season with Salt & Pepper and thyme.
4. Bring to a boil, then reduce heat to medium-low, cover pot and cook until potatoes are tender - about 7 minutes.

3. Discard thyme (if sprig), transfer about 2 cups of potatoes to bowl. Then puree the remaining soup in batches in blender. Return soup to pot over medium-high heat and add cream. Off the heat, add cheese and stir until melted, then whisk in sour cream. Return reserved potatoes to pot and season with salt & pepper.

Serve in bowls and garnish, with bacon, green onions, cheese and sour cream.