Stacked Heated Potato Soup – Velvety, Tacky Consolation in a Bowl!
Recipe Ingredients:
1.5 kg baking potatoes (Russets/Maris Pipers)
6 slices of streaky bacon
2 sticks of celery, finely diced
1 medium onion, finely diced
1 large clove of garlic, finely diced
625 ml good-quality chicken stock
125–250 ml whole milk, preferably at room temperature
250 ml double cream, preferably at room temperature
100 g Cheddar cheese, grated
Olive oil
Salt & black pepper
To Serve:
Grated Cheddar cheese
Sour cream
Finely chopped fresh chives
Instructions:
Step 1: Roast the Potatoes
🔥 Fire up your oven to 200°C/390°F (this high heat is key for crispy skins and fluffy insides!)
Wash and dry the potatoes (scrub off any dirt—nobody wants gritty soup!).
Stab each potato all over with a fork (this lets steam escape so they don’t explode… potato grenades are not on the menu).
Drizzle with olive oil, then season generously with salt and pepper (don’t skimp—this is your flavor base!). Rub it all in like you’re giving them a spa treatment.
Roast for 1 hour (or until golden and crispy). Check early if your potatoes are small—timing’s flexible!
Step 2: Fry the Bacon & Sweat Veggies
⏰ When potatoes have ~20 mins left, start the bacon:
Heat a large pot on low-medium. Add bacon slices and fry until crispy (save that glorious fat in the pot—it’s flavor gold!). Set bacon aside to cool.
Crank the heat to medium. Toss in diced celery, onion, and garlic (the holy trinity of soup flavor!). Sweat them down until soft and slightly golden (add a drizzle of oil if needed—no one likes burnt garlic!).
Step 3: Crisp Up the Potato Skins
🥔 After roasting:
Slice potatoes into wedges and scoop out the flesh (save it for the soup—don’t toss those fluffy insides!).
Toss the skins back on the tray, drizzle with oil, and season again.
Blast them in the oven at 250°C/480°F for 5 mins (or until they’re crispy enough to rival potato chips!). These are your crunchy garnish—don’t snack on them all yet!
Step 4: Blend & Simmer the Soup
🍲 Bring it all together:
Add potato flesh to the pot with veggies. Pour in chicken stock and ½ cup milk (save the rest for later—thickness is up to you!).
Mash gently with a spoon, then blend with a hand blender (short bursts only—over-blending = gluey soup!).
Stir in double cream (hello, richness!) and simmer gently. Season with ½ tsp salt and ¼ tsp pepper (taste and tweak—you’re the boss!).
Kill the heat and melt in 1 cup grated cheddar (gooey cheesy goodness alert!). Add more milk if it’s too thick.
Step 5: Assemble & Serve
✨ The grand finale:
Ladle soup into bowls. Top with more cheddar, crumbled bacon, a dollop of sour cream, and fresh chives (color AND flavor—win-win!).
Crush a few crispy potato skins over the top (that crunch is everything!).
Servings
🍽️ Serves 4-6 people (or 2-3 if you’re really hungry—no judgment here!)
Ladle soup into bowls. Top with more cheddar, crumbled bacon, a dollop of sour cream, and fresh chives (color AND flavor—win-win!).
Crush a few crispy potato skins over the top (that crunch is everything!).
Servings
🍽️ Serves 4-6 people (or 2-3 if you’re really hungry—no judgment here!)
Timing
⏰ Prep Time: ~15 minutes (mostly washing, stabbing, and seasoning potatoes—easy peasy!)
⏰ Cook Time: ~1 hour 30 minutes (includes roasting the potatoes, which is mostly hands-off—great for multitasking!)
⏰ Total Time: ~1 hour 45 minutes (most of it is waiting for the oven to work its magic, so relax and enjoy the process!)
⏰ Prep Time: ~15 minutes (mostly washing, stabbing, and seasoning potatoes—easy peasy!)
⏰ Cook Time: ~1 hour 30 minutes (includes roasting the potatoes, which is mostly hands-off—great for multitasking!)
⏰ Total Time: ~1 hour 45 minutes (most of it is waiting for the oven to work its magic, so relax and enjoy the process!)
Nutrition Balance Score
⚖️ Rich and indulgent—this dish is a treat! For a lighter version:
Swap double cream for single cream or milk.
Use less cheese or opt for a lower-fat version.
Add extra veggies (like carrots or leeks) to bulk it up without the calories.
⚖️ Rich and indulgent—this dish is a treat! For a lighter version:
Swap double cream for single cream or milk.
Use less cheese or opt for a lower-fat version.
Add extra veggies (like carrots or leeks) to bulk it up without the calories.
Nutrition Info (Per Serving)
📊 Calories: 420 kcal
📊 Fat: 28 g (hello, bacon and cheese—worth every bite!)
📊 Carbs: 32 g (mostly from potatoes—comfort food at its finest!)
📊 Protein: 12 g (bacon and cheese pull their weight here!)
📊 Calories: 420 kcal
📊 Fat: 28 g (hello, bacon and cheese—worth every bite!)
📊 Carbs: 32 g (mostly from potatoes—comfort food at its finest!)
📊 Protein: 12 g (bacon and cheese pull their weight here!)
Frequently Asked Questions
❓ Q: Can I make this soup vegetarian?
✅ A: Absolutely! Skip the bacon and swap chicken stock for vegetable stock. For that smoky flavor, add a pinch of smoked paprika—it’s a game-changer!
❓ Q: Can I freeze this soup?
✅ A: Yes, but hold the cream before freezing. Add it when you reheat the soup—this keeps the texture silky smooth!
❓ Q: What type of potatoes works best?
✅ A: Go for Russet or Maris Piper potatoes—they’re fluffy and perfect for baking. (Pro tip: Avoid waxy potatoes—they won’t blend as well!)
❓ Q: How do I store leftovers?
✅ A: Pop them in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop—microwaving can make the cream separate.
❓ Q: Can I make this soup vegetarian?
✅ A: Absolutely! Skip the bacon and swap chicken stock for vegetable stock. For that smoky flavor, add a pinch of smoked paprika—it’s a game-changer!
❓ Q: Can I freeze this soup?
✅ A: Yes, but hold the cream before freezing. Add it when you reheat the soup—this keeps the texture silky smooth!
❓ Q: What type of potatoes works best?
✅ A: Go for Russet or Maris Piper potatoes—they’re fluffy and perfect for baking. (Pro tip: Avoid waxy potatoes—they won’t blend as well!)
❓ Q: How do I store leftovers?
✅ A: Pop them in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop—microwaving can make the cream separate.
Visuals and Tips
Step 1: Show off those golden, crispy potato skins—they’re the star of the show!
Step 2: Highlight the caramelized veggies and crispy bacon—this is where the flavor magic happens.
Step 3: Feature the crispy potato skins—they’re not just garnish; they’re a snack waiting to happen!
Step 4: Capture the creamy soup blending process—short bursts only, or it’ll turn gluey!
Final Dish: Present the soup loaded with toppings—cheese, bacon, sour cream, chives, and those crispy skins. Food porn alert!
Step 1: Show off those golden, crispy potato skins—they’re the star of the show!
Step 2: Highlight the caramelized veggies and crispy bacon—this is where the flavor magic happens.
Step 4: Capture the creamy soup blending process—short bursts only, or it’ll turn gluey!
Final Dish: Present the soup loaded with toppings—cheese, bacon, sour cream, chives, and those crispy skins. Food porn alert!
👩🍳 Did you try this Loaded Baked Potato Soup?
We’d love to hear how it turned out! Drop a comment below or tag us on social media @FastFoodHomeAs if you share photos of your masterpiece. Hungry for more? Check out these related recipes below!
We’d love to hear how it turned out! Drop a comment below or tag us on social media @FastFoodHomeAs if you share photos of your masterpiece. Hungry for more? Check out these related recipes below!
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✍️ Written by AS
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🌐 Fast Food Home As
Have questions or suggestions? Email us at avfodatty55@gmail.com
Have questions or suggestions? Email us at avfodatty55@gmail.com
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