Nan's Loaded Baked Potato Soup
This family favorite is rich and hearty, kicked up a notch with the addition of crispy deep-fried potato skins and golden garlic chips. Prepping the soup toppings is the only time-consuming part, and I usually do that the day before.
Nan's Loaded Baked Potato Soup
This family favorite is rich and hearty, kicked up a notch with the addition of crispy deep-fried potato skins and golden garlic chips. Prepping the soup toppings is the only time-consuming part, and I usually do that the day before.
Cooking Instructions
- 1
With a sharp knife, peel the cooled baked potatoes, leaving about 1/8" of potato on the skin, and roughly chop.
- 2
Deep fry potato skins until golden and crispy, or pan fry in bacon fat. Drain on paper towels, salt, and save for garnish. Mine were fried in an inch of oil plus bacon fat, on medium-high heat, for about 8 minutes, gently stirring occasionally.
- 3
To a large soup pot over medium heat, cook onions in bacon drippings or oil, stirring frequently, until translucent. Add garlic and cook another 2 minutes, stirring.
- 4
Rough chop the baked potatoes. Add to the soup pot along with the chicken stock, heavy cream and butter. While stirring, mash some of the potatoes with the back of your spoon to help thicken the soup.
- 5
Add the cheese a little at a time while stirring so it melts into the soup. Season to taste with salt and pepper. Go EASY with salt; the garnishes will add saltiness.
- 6
Ladle hot soup into bowls and top with desired garnishes.
- 7
TIP: If you've finished cooking the soup but find you'd like it slightly thicker, stir in (a little at a time) some instant mashed potato flakes!
- 8
FOR GARLIC CHIPS GARNISH: Fry thinly sliced garlic over medium heat, stirring frequently, until golden. Drain. Reserve garlic-infused oil for other uses.
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