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Photo for - Loaded Baked Potato Soup

Loaded Baked Potato Soup

This hot soup is packed with flavour and perfect for cool winter days.

  • Yields: 6 servings
  • Preparation: 45 minutes

Ingredients

  • 1 1/12 lb (750g) russet potatoes, peeled and cubed
  • 6 bacon slices, chopped and divided
  • 1 onion , finely chopped
  • 1 celery stalks, finely chopped
  • 1/2 tsp (2mL) salt
  • 1/2 tsp (2mL) pepper
  • 1/4 tsp (1mL) dried thyme leaves
  • 1 1/2 cups (375mL) HEWITT'S - Sour Cream
  • 1/2 cup (125mL) sodium reduced chicken broth
  • 2 cups (500mL) HEWITT'S - Homogenized Milk
  • 1/2 cup (125mL) green onions, thinly sliced
  • 1/2 cup (125mL) IVANHOE - Old Cheddar, shredded

Instructions

  1. Place potatoes in medium saucepan and cover with cold water; season with salt to taste. Bring water to boil and cook for 15 minutes or until potatoes are fork-tender; drain well. Mash potatoes until smooth and fluffy. Beat in sour cream with an electric hand mixer.
  2. Meanwhile, set medium skillet on medium heat. Add half of bacon, onion, celery, salt, pepper and thyme. Cook for 10 minutes or until browned and very soft.
  3. Purée bacon mixture with broth using a blender or food processor. Transfer potato mixture to clean saucepan, whisk in milk, and then set on medium heat.
  4. Meanwhile, cook remaining bacon until very crisp. Garnish each bowl with green onion, cheese, remaining bacon and small dollop of sour cream.
  • Use an electric mixer to incorporate potato into soup.
Photo of - Loaded Baked Potato Soup

Ingredients

  • 1 1/12 lb (750g) russet potatoes, peeled and cubed
  • 6 bacon slices, chopped and divided
  • 1 onion , finely chopped
  • 1 celery stalks, finely chopped
  • 1/2 tsp (2mL) salt
  • 1/2 tsp (2mL) pepper
  • 1/4 tsp (1mL) dried thyme leaves
  • 1 1/2 cups (375mL) HEWITT'S - Sour Cream
  • 1/2 cup (125mL) sodium reduced chicken broth
  • 2 cups (500mL) HEWITT'S - Homogenized Milk
  • 1/2 cup (125mL) green onions, thinly sliced
  • 1/2 cup (125mL) IVANHOE - Old Cheddar, shredded