Fully Loaded Baked Potato Soup
It’s loaded up with all the best things in the world. And the soup underneath ain’t too shabby either.
A slurry is a mixture of flour and water that you use to thicken soups, stews and sauces. For this potato soup you make a slurry in a mason jar. Then you add it to melted bacon fat.
Bacon fat? You might ask why but I doubt you will — nobody ever asks why when bacon’s involved. I’m going to tell you anyways though.
The bacon fat mixes into the slurry and flavors it. Result: every mouthful of soup will have a bit of bacon fat in it, and thus, a bit of bacon flavor. That just can’t be wrong.
Loaded Baked Potato Soup
- 4 cups low or no-sodium chicken broth
- 2 Tbsp. neutral oil like vegetable or grape seed
- 1 and 1/2 lbs. baking potatoes (about 3 medium)
- 6 strips bacon
- 1 tsp. salt
- 1/4 cup flour
- 1 cup water
- 3 oz. cheddar cheese
- 2 spring onions
- black pepper
- 4 Tbsp. sour cream or Greek yogurt
- Measure the chicken broth into a large microwave-safe bowl. Microwave on high for 5 minutes.
- Meanwhile, warm the oil in a large pot or Dutch oven over medium high heat. Take a potato and chop it into tiny 1/4 inch cubes. Add the cubes from the one potato to the oil. Stir and cover. Chop remaining potatoes in 1/4 inch cubes, adding each potato to the pot once it's chopped, stirring and covering. Once all potatoes are added, stir often but keep covered between stirs.
- Put the bacon in a large pan over medium high heat. Cook flipping occasionally until cooked through, 5-6 minutes.
- When microwave is done, add broth to the potatoes along with salt. Increase heat to high. Stir. Keep it covered until it reaches a boil. Reduce heat to a vigorous simmer stirring occasionally.
- While soup is simmering and bacon is cooking, measure flour into a large mason jar. Add the water and shake a lot until well-incorporated. Set aside. Shred the cheese and chop the spring onions.
- Take a potato masher and mash into the soup, breaking up some of the potato cubes.
- When bacon is cooked, transfer it to the cutting board. Chop it and add three-quarters of it to the simmering soup. Put the rest with the cheese and onions, which will be used for garnishing the soup.
- Shake the mason jar again and then pour it into the bacon fat. Stir well. It should thicken from the remaining heat in the pan. If not, heat it over low until thickened. Add the bacon fat mixture to the soup and stir it up a lot. When soup is simmering and potatoes are tender, mash it up a bit more.
- Ladle into bowls and serve topped with the cheese, spring onions, sour cream and remaining bacon.