Loaded Baked Potato Soup

Name: Loaded Baked Potato Soup with Bacon, Cheddar, Sour Cream, Scallions & Hot Sauce
Yield: 2 servings
Ingredients: 12 oz Potato; 2 unit Scallions; 1 tsp Garlic Powder; 4 oz Bacon; 4 oz Cream Sauce Base; 2 unit Chicken Stock Concentrate; 1 tbsp Cornstarch; 1/2 cup Cheddar Cheese; 1/2 cup Mexican Cheese Blend; 1 1/2 tbsp Sour Cream; 1 tsp Hot Sauce; Salt; Black Pepper; 1 tbsp Butter

with Bacon, Cheddar, Sour Cream, Scallions & Hot Sauce

By Recipe0 System

Is there anyone who doesn’t love a baked potato with all the fixins? Bacon bits, scallions, cheddar cheese, sour cream, and a dab of hot sauce inside a creamy, fluffy tater—mmm-mmm! Sign us right up. Well, brace yourselves, because we took that fully loaded perfection to the next level by transforming it into a fully loaded soup. Put down that fork, these spuds are strictly spoon territory!

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

12 oz Potato
2 unit Scallions
1 tsp Garlic Powder
4 oz Bacon
4 oz Cream Sauce Base
2 unit Chicken Stock Concentrate
1 tbsp Cornstarch
1/2 cup Cheddar Cheese
1/2 cup Mexican Cheese Blend
1 1/2 tbsp Sour Cream
1 tsp Hot Sauce
Salt
Black Pepper
1 tbsp Butter

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry produce.

Dice potatoes into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens.
2

In a large microwave-safe bowl, combine potatoes with half the garlic powder (you’ll use the rest later); season generously with salt and pepper. Toss until potatoes are evenly coated.

Cover tightly with plastic wrap; microwave until tender, 6-7 minutes. Keep covered until ready to use in Step 5.
3

Meanwhile, heat a large dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes.

Turn off heat; transfer bacon to a paper-towel-lined plate. Reserve bacon fat in pan (you’ll use some of it in the next step). Once bacon is cool enough to handle, roughly chop.
4

In a large pot, combine scallion whites, remaining garlic powder, 1 TBSP reserved bacon fat, and 1 TBSP butter (2 TBSP bacon fat and 2 TBSP butter for 4 servings) over medium-high heat. Cook, stirring, until scallion whites are tender and fragrant, 30-60 seconds.

Add cream sauce base, stock concentrates, and 2 cups water (4 cups for 4); bring to a boil.
5

In a small bowl, combine half the cornstarch and ½ TBSP water (all the cornstarch and 1 TBSP water for 4 servings). Whisk until smooth.

Once potatoes are done, add to pot along with cornstarch mixture and cook, stirring occasionally, until soup has thickened, 5-7 minutes.

Reduce heat to low. Add cheddar and half the chopped bacon to soup; stir until cheese is melted and combined.
6

Divide soup between bowls. Top with Mexican cheese blend, sour cream, scallion greens, remaining chopped bacon, and as much hot sauce as you like. Serve.

Bacon is fully cooked when internal temperature reaches 145°.

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