Loaded Baked Potato Soup
A thick, creamy potato soup filled with smoky bacon, diced ham, mature cheddar and soured cream. It is a generous, deeply comforting supper for cold evenings.
Servings 8 servings
Calories 620kcal
Cost 12
Equipment
- A large, heavy-based saucepan or casserole
- A large frying pan
- A whisk
- A sharp knife and chopping board
- A potato masher optional for adjusting the texture
- Digital kitchen scales for accurate measurements
Ingredients
- 250 g smoked streaky bacon chopped
- 225 g onion finely chopped
- 1.4 litres chicken stock
- 900 g floury potatoes peeled and cubed
- 150 g unsalted butter
- 95 g plain flour
- 950 ml whole milk
- 1 teaspoon fine sea salt
- 1 teaspoon black pepper
- 150 g cooked ham diced
- 225 g full-fat soured cream
- 250 g mature cheddar grated
- 4 spring onions sliced
Instructions
- Cook the bacon in a large frying pan for 8 to 10 minutes until crisp. Drain on kitchen paper, reserving a quarter for serving and leaving one tablespoon of fat in the pan.
- Cook the onion in the bacon fat for about 6 minutes until soft.
- Place the onion, chicken stock and potatoes in a large saucepan. Bring to the boil, then simmer for 12 to 15 minutes until the potatoes are tender.
- Melt the butter in the frying pan. Whisk in the flour and cook for 2 minutes, then gradually whisk in the milk. Cook for 5 to 7 minutes until smooth and thickened.
- Over a low heat, stir in the soured cream, 200g (2 cups) cheddar, ham and most of the bacon. Season with salt and pepper.
- Pour the creamy mixture into the potatoes and stock. Simmer gently for 5 minutes, lightly mashing some potatoes if a thicker soup is preferred.
- Serve in warm bowls topped with the reserved bacon, remaining cheddar and spring onions.
Notes
Use Maris Piper or King Edward potatoes for the best texture. Do not boil the soup after adding the dairy. Refrigerate for up to three days or freeze for up to one month, although the freshly made texture is best. For a vegetarian version, omit the meat, use vegetable stock and add smoked paprika to taste.