Loaded Baked Potato Soup

• servings: 6 servings
• active time: 5 minutes
• total time: 35 minutes

Ingredients

12 slices bacon (12 ounces; 340g), diced

1 medium yellow onion (8 ounces; 226g), diced

3 medium cloves garlic (15g), minced

2 1/2 pounds russet potatoes (1.1kg; about 5 large potatoes)

4 1/2 cups (1.06L) whole milk

1 tablespoon (9g) Diamond Crystal kosher salt; for table salt, use half as much by volume

Freshly ground black pepper

1 cup sour cream, plus more for serving

1/4 cup (12g) chives, thinly sliced

1/2 cup extra-sharp cheddar (about 2 ounces; 57g), finely grated

1/2 cup salt and vinegar potato chips (about 1/2 ounce; 15g)

Bacon (see above)

Directions

Using a fork or paring knife, prick skin of potatoes all over. Working in batches if needed, place potatoes on microwave-safe plate and microwave on high power, flipping halfway through, until potatoes can be easily pierced with a paring knife, 12 to 14 minutes. (If they aren't ready, continue to microwave in 30-second increments until soft.) Let potatoes sit until cool enough to handle. Peel the potatoes and pass through a ricer into a medium bowl; set aside. (See notes if you’d prefer to use a blender instead.)

While potatoes cook: In a 6-quart pot, cook bacon over medium heat, stirring constantly, until bacon is crisp and fat is rendered, about 12 minutes. Using a slotted spoon, transfer bacon to a paper-towel lined plate to drain. Pour off all but 3 tablespoons bacon fat from pot.

Add onion and garlic to remaining bacon fat in pot and sauté over medium heat until very soft but not browned, 8 to 10 minutes. Add milk, season with salt and pepper to taste. Bring to a boil over high heat, reduce to a gentle simmer and cook until flavors meld, about 10 minutes.

Using an immersion blender, purée onion, garlic, and milk until smooth. Add riced potatoes and sour cream, stirring to combine, until soup is warmed through. Season to taste with salt and pepper, and serve. Garnish with sour cream, chives, cheddar, and potato chips, if desired.

Nutrition

• Calories: 725 kcal
• Total Fat: 40 g
• Saturated Fat: 17 g
• Unsaturated Fat: 0 g
• Cholesterol: 112 mg
• Sodium: 1871 mg
• Total Carbohydrate: 56 g
• Dietary Fiber: 5 g
• Total Sugars: 13 g
• Protein: 36 g