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Clean recipe · foodtrackergirl.com

Garlic-Butter Loaded Baked Potato Soup

Riced russet potatoes, sharp cheddar melted right into the broth, and a glossy swirl of warm smoky garlic butter turn classic loaded baked potato soup into a steakhouse-worthy bowl. Microwaving the potatoes while the bacon crisps on the stove keeps the texture velvety-thick without a single spoonful of flour.

Original recipe: foodtrackergirl.com

Yield:
9 servings
Prep:
15 min
Cook:
25 min
Total:
40 min
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Garlic-Butter Loaded Baked Potato Soup

Ingredients

  1. 3 pounds (1.35 kg) russet potatoes (about 4 large), scrubbed
  2. 8 ounces (225 g) thick-cut bacon (about 7 slices), cut into ½-inch (1.3-cm) pieces, divided
  3. 1 large yellow onion (10 ounces / 285 g), finely chopped
  4. 2 large garlic cloves (10 g), finely grated
  5. 3 cups (710 mL) whole milk
  6. 1 cup (240 mL) low-sodium chicken broth
  7. 1 ½ teaspoons (4.5 g) Diamond Crystal kosher salt (or ¾ teaspoon table salt), plus more to taste
  8. ½ teaspoon (1 g) freshly ground black pepper
  9. 1 cup (4 ounces / 115 g) freshly shredded extra-sharp yellow cheddar cheese
  10. ¾ cup (180 g) full-fat sour cream, warmed to room temperature
  11. 3 tablespoons (42 g) unsalted butter
  12. 2 large garlic cloves (10 g), finely grated
  13. ¼ teaspoon (0.5 g) smoked paprika
  14. ½ cup (2 ounces / 55 g) freshly shredded extra-sharp yellow cheddar cheese
  15. ⅓ cup (80 g) full-fat sour cream
  16. ⅓ cup (16 g) finely sliced fresh chives

Instructions

  1. Prick the scrubbed potatoes all over with a fork so steam can escape. Place them in a single layer on a microwave-safe plate and microwave on high, flipping them halfway through, for 15 to 17 minutes until the centers yield easily to the tip of a paring knife. Let stand on the counter for 5 minutes until cool enough to handle.
  2. While the potatoes cook, place the chopped bacon in a 5- to 6-quart (5- to 5.5-L) Dutch oven over medium heat. Cook, stirring often, for 8 to 10 minutes until deep golden brown and crisp. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, and pour off all but 2 tablespoons (30 mL) of the rendered drippings from the pot.
  3. Add the chopped onion to the hot bacon drippings and cook over medium heat, stirring occasionally, for 6 to 7 minutes until translucent and tender without browning. Stir in the 2 grated garlic cloves for the soup base and cook for 1 minute until fragrant. Pour in the whole milk, chicken broth, kosher salt, and black pepper. Bring to a gentle bubble over medium-high heat, then reduce the heat to medium-low and simmer uncovered for 6 to 8 minutes until the onion is completely soft.
  4. Remove the pot from the heat and blend the onion-milk mixture with an immersion blender for 45 to 60 seconds until completely smooth. Cut the warm potatoes in half crosswise, place each piece cut-side down into a potato ricer, and press the fluffy flesh directly into the pot, discarding the flattened skins trapped inside the hopper.
  5. Return the pot to low heat and whisk the riced potatoes into the hot liquid until smooth and thick. Add the 1 cup (115 g) shredded cheddar and ¾ cup (180 g) room-temperature sour cream in small batches, whisking constantly for 2 to 3 minutes until melted, velvety, and heated through to 165°F (74°C) without letting the soup boil. Taste and adjust with additional salt if needed.
  6. Combine the unsalted butter, remaining 2 grated garlic cloves, and smoked paprika in a small microwave-safe bowl; microwave on high for 45 to 60 seconds until foaming and the garlic smells sweet and toasted. Stir half of the crispy bacon into the soup and ladle into 6 warm bowls. Divide the remaining ½ cup (55 g) cheddar, ⅓ cup (80 g) sour cream, remaining crispy bacon, sliced chives, and warm smoky garlic butter among the 6 bowls.