Indulge in the ultimate comfort food with this Loaded Baked Potato Soup. This savory and satisfying dish combines the rich flavors of bacon, butter, and potatoes with a touch of spice from the ancho chili powder. The blend of sour cream, milk, and heavy cream creates a creamy and indulgent texture, while the salty and savory notes from the chicken broth and seasonings make this soup a true delight. This recipe is sure to appeal to those who love hearty, comforting meals with a twist, as the unique combination of flavors and textures will tantalize the taste buds and leave you craving more.
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Ingredients
1/3 cup(s) all-purpose flour
2 1/2 lb(s) gold potatoes
1/4 tsp(s) ancho chili powder
Instructions
1. Cook the bacon in a large pot or Dutch oven over medium-high heat until crispy, about 8-10 minutes. Transfer the bacon to a paper towel-lined plate and set aside.
2. In the same pot, melt the butter over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.
3. Whisk in the all-purpose flour and cook for 2-3 minutes, stirring constantly, to create a roux.
4. Gradually whisk in the chicken broth, milk, and heavy cream. Bring the mixture to a simmer and cook, stirring occasionally, until thickened, about 10-15 minutes.
5. Peel and dice the gold potatoes. Add the diced potatoes, salt, ground pepper, and ancho chili powder to the pot. Simmer the soup, stirring occasionally, until the potatoes are tender, about 20-25 minutes.
6. Remove the pot from the heat and stir in the sour cream until well combined.
7. Crumble the reserved bacon and sprinkle it over the top of the soup.
8. Serve the loaded baked potato soup hot, garnished with additional sour cream, chives, or other desired toppings.
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