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Loaded Baked Potato Soup

From

December/January 2007

Loaded Baked Potato Soup

For a baked potato soup recipe that tasted like baked potatoes but didn’t involve actually baking the potato, we used rendered bacon fat to cook the ingredients, which imparted a smoky flavor to the finished soup. Whisking sour cream into the baked potato soup just before serving gave it an extra-rich consistency. We also found a use for the potato peelings: We fried them in bacon fat and sprinkled that on top of our finished baked potato soup just before serving.

Serves 8

If you prefer, replace the thyme sprig with 1/4 teaspoon dried thyme. Reserving some of the potatoes in step 3 results in a chunkier soup. For a smooth soup, puree all the potatoes.

Ingredients

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