Loaded Baked Potato Soup
Thick, creamy potato soup with tender chunks, topped like a baked potato with cheddar, bacon, sour cream and scallions.
Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.
Everything you love on a loaded baked potato, in a bowl: a thick, creamy potato soup with tender chunks, crowned with sharp cheddar, crispy bacon, a spoonful of sour cream and sliced green onions. It is a filling dinner that needs nothing more than a green salad on the side.
The Thermomix® TM7™ grates the cheddar, sautés the onion and garlic and cooks the potatoes in broth on reverse. Half the potato cubes come out before blending, so the soup is creamy and chunky at the same time. The bacon crisps in a skillet on the stove and goes on at the end, so it stays crunchy.
Made in the Thermomix® TM7™
Loaded Baked Potato Soup
Makes: About 1.6 L (6 1/2 cups)
- Prep20 min
- Cook35 min
- Total55 min
- Serves4
Ingredients
To serve
Instructions
- Place the cheddar in the dry mixing bowl, grate 8 sec/speed 6 and transfer to a bowl.
- In a skillet on the stove over medium heat, cook the bacon 8 to 10 minutes, until crisp. Drain on paper towels, then crumble.
- Place the onion and garlic in the mixing bowl and chop 5 sec/speed 5. Add the butter and sauté 3 min/120°C (250°F)/speed 1. Add the flour and sauté 1 min/120°C (250°F)/speed 1.
- Add the broth and mix 10 sec/speed 4. Add the potatoes, salt and pepper, place the simmering basket on the lid instead of the measuring cup and cook 18 min/100°C (212°F)/reverse/speed soft, until the potatoes are very tender.
- With a slotted spoon, lift out about half of the potato cubes and set them aside. Add the milk, put the measuring cup in place and blend 15 sec/speed 3-6, increasing speed gradually, until creamy.
- Return the potato cubes, add the sour cream, half of the cheddar and half of the bacon, and cook 3 min/80°C (175°F)/reverse/speed 1. Taste and adjust the salt.
- Ladle into bowls and top with the rest of the cheddar and bacon, a spoonful of sour cream and green onions.
Tips
- Russet potatoes give the fluffiest, most baked potato texture. Don't blend longer than needed, or the soup can turn gluey.
- Leave the skin on a few potato cubes (scrub them well) for a real baked potato look.
- The soup keeps 3 days in the fridge and thickens a lot when cold. Reheat it with a splash of milk at 80°C (175°F). Keep leftover bacon apart so it stays crisp.
