I can’t remember the last time I had a regular potato. No joke. I eat sweet potatoes once a week in the cooler months but rarely eat regular potatoes in any form. I recently stumbled across The Nourished Kitchen, which I quickly became obsessed with. I’ve already made several of her delicious recipes and this just happens to be one of them. This loaded baked potato soup has a creamy base and so many layers that simply make your tastebuds dance. The best part? It’s so filling that it could stand alone as a meal. It’s been proving to make easy and delicious lunches this week! Soups are definitely my jam. I make a soup every week and even though I have my tried and true favorites that are on repeat, like this, this and this one, I’m always up for adding a new recipe to the books! You can play around with the toppings, as you would an actual baked potato. I added a bit of Greek yogurt for extra creaminess. The jalapeno adds the perfect bite and the crispy bacon adds texture to the silky, smooth soup. Not to mention, the entire recipe took less than an hour to whip up!
Ingredients
- 2 pounds Russet potatoes, peeled and quartered
- 4 cups chicken broth
- 1 tablespoon ghee
- 8 ounces bacon, finely chopped. I used Applegate Good Morning Bacon, a lower fat option.
- 1/2 cup heavy cream
- 2 teaspoons unrefined sea salt
- 1/2 teaspoon ground white pepper
- 4 ounces grated sharp cheddar cheese, divided
- 1/2 cup Greek yogurt
- 1/4 cup chopped green onion
- 1 jalepeno pepper, sliced thin
Instructions
- Add the potatoes into a pot. and cover with broth. Bring to a boil and let simmer until potatoes are soft and fall apart. About thirty minutes.
- While the potatoes boil, heat the ghee in a heavy skillet over medium-high heat. Once hot, add the bacon and fry until hot and crispy, stirring regularly, about 20 minutes.
- When potatoes are finished, turn off the heat and pour in the heavy cream, salt, pepper and half the grated cheese. Blend in blender or by immersion blender until smooth.
- Top the soup with the remaining cheese, Greek yogurt, green onion and bacon.
- Enjoy!
