Anyone who is a fan of loaded potatoes will enjoy this recipe it utilizes the toppings of a loaded baked potato and incorporates them into a delicious soup.
- 4 pounds russet potatoes
- 1/4 pound thick sliced bacon, cut crosswise into 1/8-inch slices
- 1 large onion, finely chopped
- 2 ribs celery, finely chopped
- 6 cups chicken stock
- 1 teaspoon kosher salt
- 1/8 teaspoon of ground white or black pepper
- 2 to 4 Tbsp heavy cream
- Grated sharp cheddar cheese
- Sour cream
- Minced chives
- Crumbled bacon (from step 2 in method)
- Scrub the potatoes clean and poke every one of them over with the tines of a fork or paring knife. Place on a foil lined baking sheet and heat at 400°F for 60 minutes, or until easily sliced with a knife. Remove and let sufficiently cool to handle.
- Place bacon lardons in a large, oven. Heat on medium high until the bacon begins to brown then lower the warmth to medium. Cook until the bacon has rendered the greater part of its fat and the lardons are seared and crispy. Remove the cooked bacon and put aside. Remove everything except 1 tablespoon of bacon fat from the skillet.
- Add the chopped onion and celery to the remaining bacon fat in the pot. Cook for 2 minutes on medium high, then lower the heat to low, and cover the pot. Let cool gradually on low heat for 15 to 20 minutes.
- When potatoes are sufficiently cool to handle, scoop out the internals to a dish. At that point add it to the cooked onion and celery blend alongside 6 cups of chicken stock. Include a teaspoon of kosher salt. Bring the soup to a simmer and reduce the temperature to low. Use a potato masher to crush the potatoes into the stock.
- Cook the potato soup for about 5 minutes, then use an immersion blender to purée about half of the soup if you want a slightly chunky soup, or purée all of it if you want a smoother soup. Stir 2 to 4 tablespoons of heavy cream into the soup if you want a creamier soup. Add more salt and pepper to taste.
- Pour into bowls and top with ground cheddar, sharp cream, chives, and bacon