Loaded Baked Idaho® Potato Soup


  • 1/2 stick butter
  • 1/2 cup cooked crumbled bacon
  • 1/2 onion, small diced
  • 1 garlic clove, minced
  • 2/3 cup all-purpose flour
  • 1 quart chicken stock or base
  • 5 Idaho® baking potatoes, peeled, diced
  • 1 quart heavy cream
  • Salt and pepper, to taste
  • 1 bunch chives, diced
  • Garnish:
  • 1 bunch scallions, diced
  • Shredded cheddar cheese
  • Crumbled bacon
  • Sour cream (one dollop per bowl)


  1. Turn on stove to medium heat. Place a large sauce pot on the heat and add the butter to the pan; when the butter melts, add the bacon for about 5 minutes. Add the onions and garlic to the pot and cook until transparent.
  2. Add the flour and constantly stir to create a roux. Add the chicken stock and potatoes to the pot and bring to a boil. After the potatoes have been boiling for 35 to 45 minutes they should become tender.
  3. Add the heavy cream, turn down the heat and let simmer for 10 minutes. Add salt and pepper to taste. Add the chives to the pot. Use a stick mixer to blend everything together.
  4. Ladle soup into bowls and garnish with shredded cheddar, crumbled bacon, scallions and sour cream. Serve.
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Yield: 8 servings

Michael Scaturro
St. Francis Hospital

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