Loaded Baked Potato Soup
One potato, two potatoes ... the more types you use, the better this soup tastes. Fluffy, dry russets add texture and body while buttery, moist Yukon golds add tender chunks of deliciousness. Be adventurous and add a few heirloom potatoes. The fun part is eating everything you love topped on spuds in a spoon.
Makes 8 servings
- 2 pounds russet potatoes
- 1 tbsp olive oil
- 1 ½ oz sliced prosciutto
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 tbsp all-purpose flour
- 4 cups chicken stock
- 1 cup heavy whipping cream
- 1 pound Yukon gold potatoes, chopped
- ½ tsp salt
- 1 tsp chopped fresh thyme
- ½ tsp black pepper
- 1 pound aged white Cheddar cheese, shredded (about 4 cups)
- Shredded sharp Cheddar cheese (optional)
- Sour cream (optional)
- Chopped chives (optional)
Preheat oven to 425°F. Scrub russet potatoes; pat dry. Prick potatoes with a fork. Bake 40 to 60 minutes or until tender. Cool for 10 minutes. Slice each potato in half lengthwise. Scoop out potato pulp; place in a large bowl. Discard potato skins. Mash pulp with a potato masher; set aside.
In a large pot heat oil over medium heat. Add prosciutto and cook until crisp. Remove prosciutto and set aside. Add onion to oil remaining in pot and cook over medium heat until softened. Stir in garlic and flour; cook for 1 minute. Gradually whisk in chicken stock and cream. Stir in mashed potato pulp, chopped Yukon gold potatoes, salt, thyme and pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes or until chopped potatoes are tender, stirring occasionally. Stir in white Cheddar cheese until melted.
Serve soup topped with crisp prosciutto. If desired, add shredded sharp Cheddar cheese, sour cream and chives.
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