Loaded Baked Potato Soup with Crispy Dipping Spoons
Directions
- 1Preheat oven to 400 degrees F (200 degrees C).
- 2Wash and pierce 6 potatoes with a fork.
- 3Place potatoes in a baking dish, drizzle with olive oil, and season with salt.
- 4Bake potatoes until tender.
- 5While potatoes are baking, mince 4 cloves of garlic and 1 small onion.
- 6Dice 4 slices of bacon and cook in a large pot until crisp.
- 7Add minced garlic and onion to the pot and cook until softened.
- 8Remove baked potatoes from the oven and let them cool.
- 9Once cooled, cut the potatoes in half lengthwise and scoop out the flesh.
- 10Add the mashed potatoes to the pot with bacon, garlic, and onion.
- 11Add 4 cups of chicken broth, then add a pinch of black pepper, smoked paprika, and salt.
- 12Stir in 2 cups of heavy cream and whisk until smooth.
- 13Spread the potato peels on a baking sheet, drizzle with olive oil, and sprinkle with salt.
- 14Bake potato peels until golden brown and crispy.
- 15Serve the soup in bowls, top with cheddar cheese, sour cream, green onions, and crispy potato peels.
Ingredients
- 6 potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 4 cloves garlic
- 1 onion
- 4 slices bacon
- 4 cups chicken broth
- 2 cups heavy cream
- 1 pinch black pepper
- 1 pinch smoked paprika
- 1 cup cheddar cheese
- 1 tablespoon sour cream
- 1 cup green onions
- 1 cup bacon bits
Equipment
ovenknifecutting boardlarge potwhiskbaking sheetsmall bowl
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