Loaded Baked Potato Soup

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Enjoy this Loaded Baked Potato Soup recipe that will warm your soul and satisfy your taste buds. This hearty and flavorful soup is the perfect comfort food for those cozy evenings at home.

To create this culinary masterpiece, start by sautéing minced garlic and thinly sliced white onions in a large saucepan with a touch of vegetable oil. As the aroma fills the kitchen, add in eight large russet potatoes that have been peeled and halved. To enhance the flavors, pour in 2 ½ cups of Sauvignon Blanc, a delightful choice that adds a subtle tanginess to the soup. It's important to note that the potatoes should not be fully submerged in the wine.

Turn up the heat and bring the mixture to a boil, allowing the flavors to meld together for about 5 minutes. As the potatoes become tender, slightly reduce the heat, and continue cooking until they are irresistibly soft, which takes around 20 minutes. At this point, remove the saucepan from the heat and give the potatoes a rough smash, ensuring that delectable chunks of potato remain in the soup.

Now it's time to add the creamy elements that make this soup truly divine. Pour in a cup of whole milk, giving it a luscious texture, and a cup of heavy cream, which adds richness.

Lower the heat to let the soup simmer gently, allowing the flavors to meld together and the soup to thicken to perfection. This process takes approximately 5 to 10 minutes, during which the anticipation builds as the aromas continue to waft through the kitchen.

When the soup reaches its desired thickness, it's time to serve up this masterpiece. For an extra touch of decadence, sprinkle some shredded sharp cheddar cheese on top, allowing it to melt and create a creamy and cheesy sensation with each spoonful. And for those looking to take it to the next level of indulgence, garnish the soup with crispy, crumbled bacon slices that add a delightful smoky crunch to every bite.

 

Directions:                    

1. In a large saucepan, heat oil over medium heat. Sauté garlic and onion until tender. Add potatoes and 2 cups wine. Potatoes should not be submerged. Increase heat to high, bring to a boil. Continue boiling for 5 minutes, slightly reduce heat and cook until potatoes are soft, about 20 minutes.
2. Remove from heat, roughly smash potatoes making sure to leave chunks. Add milk, cream, remaining wine, salt and pepper. Stir thoroughly.
3. Reduce heat to low, cook until thickened, about 5-10 minutes. Serve with shredded cheese and bacon.

TIP: This soup can be frozen for up to 3 months. When reheating, just add ½ cup milk.

Recipe Courtesy of Chef Megan, ALDI Test Kitchen