Baked Potato Soup
45 min4 servings
A creamy potato soup with crispy bacon, topped with fried potato skins and fresh scallions.
| prepPeel potatoes and cut into ½-inch cubes; reserve skins | |||||
| 6 slices bacon, or 85 g unsalted butter | Cook bacon until crisp, 12–13 min | Sauté scallion whites & garlic, 2–3 min | Add potatoes, milk & salt; simmer 10–15 min | Purée soup; stir in sour cream & Cheddar | Season with pepper; serve with all toppings |
| 1 bunch scallions, white parts thinly sliced | |||||
| 4 garlic cloves, minced | |||||
| 900 g russet potatoes, peeled and cut into ½-inch cubes | |||||
| 1.4 L whole milk | |||||
| Kosher salt (such as Diamond Crystal) | |||||
| Black pepper | |||||
| 180 ml sour cream, plus more for serving | |||||
| 85 g freshly grated Cheddar, plus more for serving | |||||
| 15 ml extra-virgin olive oil, plus more as needed | Fry potato skins in oil until crisp, 3 min per batch | Season skins with salt, cayenne & garlic powder | |||
| ⅛ teaspoon ground cayenne | |||||
| ⅛ teaspoon garlic powder | |||||
| Reserved potato skins | |||||
| Scallion greens, thinly sliced | |||||
| Crumbled bacon (from step 1) | |||||
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