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Loaded Baked Potato Soup
Andrew Fowler

Loaded Baked Potato Soup

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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 1/2 lbs medium russet potatoes scrubbed and halved lengthwise
  • 1 tbsp olive oil
  • 3/4 tsp fine salt divided
  • 6 slices bacon cut into small pieces
  • 1 small yellow onion finely diced
  • 4 cups low-sodium chicken broth
  • 1/4 tsp black pepper
  • 1 cup cultured buttermilk
  • 6 oz Monterey Jack freshly grated
  • 2 tbsp finely chopped fresh chives

Method
 

  1. Heat oven to 425°F. Rub potato halves with oil and 1/2 teaspoon salt; place cut-side down on a rimmed sheet. Bake 40 to 50 minutes until very tender and cut faces brown.
  2. Meanwhile, cook bacon in a soup pot over medium 8 minutes until crisp. Transfer to a plate; discard all but 1 tablespoon fat. Cook onion in fat 7 minutes.
  3. Add broth, pepper, and remaining salt; gently simmer. Cut half the baked potatoes into 3/4-inch skin-on chunks. Scoop and coarsely mash remaining flesh; discard empty skins.
  4. Add mashed flesh and chunks to broth. Gently simmer 8 to 10 minutes, stirring carefully to retain some chunks.
  5. Turn off heat; wait until bubbling stops. Gradually whisk 1 cup hot broth into buttermilk; stir tempered mixture into soup.
  6. Stir in two-thirds of the Jack until melted. Divide among 6 bowls; top with remaining Jack, bacon, and chives. Do not boil after adding buttermilk.