Loaded Baked Potato Soup

Menu Part: 
Cuisine Type: 

Chef Michael Scaturro
St. Francis Hospital
Roslyn, N.Y.

Economical yet indulgent, this creamy, comforting soup makes a welcome menu addition as the days become shorter and chillier. Serve it by the cup as a prelude to dinner, or by the bowl for a satisfying lunch paired with a salad or sandwich.


1/2 stick butter
1/2 cup cooked crumbled bacon
1/2 onion, small diced
1 garlic clove, minced
2/3 cup all-purpose flour
1 qt. chicken stock or base
5 baking potatoes, peeled and diced
1 qt. heavy cream
Salt and pepper, to taste
1 bunch chives, diced

1 bunch scallions, diced
Shredded cheddar cheese
Crumbled bacon
Sour cream (1 dollop per bowl)


  1. In large saucepot over medium heat, melt butter. Add bacon; cook 5 minutes. Stir in onions and garlic; cook until transparent.
  2. Add flour, stirring constantly to create a roux. Stir in chicken stock and potatoes; bring to a boil. Cook potatoes 35 to 45 minutes until they are tender.
  3. Add heavy cream; reduce heat to low and let simmer 10 minutes. Add salt and pepper to taste; stir in chives. Use an immersion blender to mix ingredients together until almost smooth.
  4. Ladle soup into bowls and garnish with shredded cheddar, crumbled bacon, scallions and sour cream. Serve hot.

Photo courtesy of Idaho Potato Commission

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