Best One Pot Loaded Baked Potato Soup Recipe
Best One Pot Loaded Baked Potato Soup Recipe boasts a creamy, lightly spicy soup with all the best baked potato flavors.
Ingredients
- 8 strips bacon
- 1 medium yellow onion
- 1 red bell pepper any color will work
- 2 cloves garlic
- 1 tsp smoked paprika
- 1/2 tsp crushed red pepper flakes
- 4 tbsp all purpose flour
- 4 cups low sodium chicken broth
- 2 cups milk
- 1 cup heavy cream
- 2 lbs red bliss potatoes
- 8.5 oz can of whole kernel corn
Instructions
- Prepare all of the ingredients before you begin cooking.
- Use a sharp knife to cut the bacon into 1/2 chunks. You can keep the bacon assembled together as you cut as opposed to one slice at a time, but it is pretty slippery and you will need to use caution.
- Chop one medium onion and place into a bowl. Set aside.
- Cut the bell pepper into strips, removing the seeds and the inner membrane. Chop the pepper strips and place in the bowl with the onion.
- Mince two cloves of garlic and add it to the onion and pepper.
- Wash the potatoes. If you are using red bliss or fingerling, you do not need to peel them. If you are using potatoes with a thicker skin, peel and discard. Cut the potatoes into reasonable, bite-sized pieces. You do not want pieces so big you cannot eat them without a knife, but not so small that they will disintegrate when cooking.
- Measure out the chicken broth. You can measure the milk and heavy cream later so that you only need one measuring cup.
- Place the cut bacon in a large soup pot or Dutch oven and cook over medium heat, stirring occasionally, until brown and crispy. Keep an eye on the bacon because it burns quickly.
- Remove the cooked bacon from the pot using a slotted spoon and place on a plate lined with paper towels.
- Leave about two tablespoons of bacon grease in the pot (remove the rest - check out Tips & Tricks) and add in the onion, garlic, and pepper.
- Sauté onion, garlic, and pepper in the bacon grease, cooking over medium heat until the pepper is soft and the onion is translucent, 4-5 minutes.
- Add the smoked paprika and the crushed red pepper flakes, stirring constantly, for one minute.
- Sprinkle the flour over the veggies. Stir constantly to be sure that it is fully incorporated and that there are no big pieces of flour, about one minute.
- Slowly add in the chicken broth and raise the temperature to medium high heat.
- Pour the milk into the mixture.
- Add the heavy cream in a steady stream, stirring with a large spoon or heat hesitant spatula.
- Carefully add in the potatoes. Remember that the liquid is hot and it will splash.
- Stir in the corn.
- Return the cooked bacon to the soup, reserving the equivalent of about two slices for garnishing.
- Lightly salt.
- Bring the soup to a gentle boil - not a strong, rolling boil - and allow to cook about 20 minutes until the potatoes are cooked. You can determine this by piercing several potato chunks with the tip of a sharp knife as you near the end of the cooking time.
- Ladle the hot soup into bowls and garnish as you would baked potatoes - a sprinkle of cheddar cheese, a dollop of sour cream, and some of the reserved bacon. If you would like to add green onions, trim a bit of the green part. You can also snip chives over the sour cream (green onions and chives have a similar taste, so you may not want to use both). Above all, make this soup your own, something that will become a family favorite in no time!