Loaded Baked Potato Soup

All the comforting elements of a steakhouse baked potato can be enjoyed together with a Loaded Baked Potato Soup.

Optional: Spray the empty skins with oil and lightly dust with garlic powder. Place under the broiler for a few minutes until dry and crispy. 


Loaded Baked Potato Soup

QTY MEASURE INGREDIENT PREPARATION 
 Potatoes, russet   
  Oil, olive  
rib Celery Chopped 
clove Garlic Minced 
 Leek Chopped 
cup Stock, chicken  
½  cup Half-and-half  
tbsp Butter  
¼  cup Flour, AP   
¼  tsp Dill  
 Bay leaf  
  Black pepper  
  Salt  

1 Preheat the oven to 450°F. 

2 Coat the potatoes with olive oil and salt. Bake uncovered for 1 hr, then set aside to cool. 

3 Sauté the leek, celery and garlic in butter over medium heat until soft, about 5 min. Work in the flour and stock to make a roux. 

4 Scoop out the baked potatoes and add the cooked potato flesh to the stock along with the seasonings (reserve the skins). Bring to a boil then reduce the heat and simmer, covered, for 10 min. 

5 Use a potato masher to break up any larger clumps of potato. Turn off the heat and stir in the dairy. Season to taste. 

Garnish with crumbled bacon, chopped chives, grated Cheddar cheese and sour cream. 

Yield: 4 servings 

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