Loaded Baked Potato Soup
Indulge in this creamy, velvet-smooth Loaded Baked Potato Soup, a restaurant-style comfort classic that comes together in under 30 minutes. Featuring tender russet potato chunks in a savory, cheesy base, this hearty recipe replaces traditional cured pork with smoky halal-friendly beef or turkey bacon. It is the perfect weeknight meal to warm up a chilly evening, offering a rustic yet refined profile that the whole family will adore. Simple to prepare and infinitely satisfying, this soup is a true staple of American comfort cooking.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Ingredients
4 large russet potatoes, scrubbed and cubed
8 strips halal-friendly turkey or beef bacon
4 tablespoons unsalted butter
2 cloves fresh garlic, minced
1/4 cup yellow onion, finely diced
1/3 cup all-purpose flour
2 cups low-fat milk
1 cup half and half
2 cups chicken stock
1 teaspoon salt
1/2 teaspoon garlic salt
1 cup sharp cheddar cheese, shredded
1/4 cup fresh chives, chopped
Instructions
Place the cubed potatoes in a pot of salted water, bring to a boil, and cook until tender, then drain and set aside.
In a large pot or Dutch oven, cook the turkey or beef bacon over medium heat until crispy, then remove and set aside to crumble.
In the same pot, melt the butter over medium heat and sauté the onion and garlic until fragrant and translucent.
Whisk in the flour and cook for about 1 minute to create a roux.
Slowly pour in the milk, half and half, and chicken stock, whisking constantly to prevent lumps, and simmer until slightly thickened.
Stir in the cooked potatoes, salt, and garlic salt, and heat through.
Ladle into bowls and top with shredded sharp cheddar, crumbled bacon alternatives, and fresh chives.
Notes
To make the soup even smoother, you can lightly mash a portion of the potatoes before adding them to the pot. For a lighter version, replace half and half with whole milk. Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Find it online: https://cookingwithramsay.com/loaded-baked-potato-soup/