Loaded 'Baked Potato' Soup
with Crispy Bacon & Sour Cream
Cooking time
30 minutes
Servings
2/4
Calories
680 /serving
It’s time to play hot potato! We're taking the features of a fully loaded baked potato and transferring them to a filling soup—all in the same pot. The game begins with crisped bacon, adds in softened leeks and greens, and finishes with a dollop of sour cream, of course.
We will send you:
- 100g Naturally smoked bacon (raised without antibiotics by Canadian farmers)
- 1 Scallion
- 450g Potatoes
- 75g Sliced leeks
- 90g Baby greens (baby spinach or kale)
- 20g All-purpose flour
- 43ml Sour cream
- 200ml Milk
Contains: Milk • Wheat
You will need:
Medium pot
Oil
Salt & pepper (S&P)
2 or 4 tbsp Butter
Total Fat
42 g
Saturated Fat
19 g
Sodium
500 mg
Total Carb
61 g
Sugars
10 g
Protein
16 g
Fibre
6 g
Preparation
Cook the bacon
- Roughly chop the bacon.
- In a medium pot, heat a drizzle of oil on medium-high.
- Add the bacon* and cook, stirring occasionally, 3 to 5 min., until golden and crispy.
- Transfer to a paper towel-lined plate, leaving any drippings in the pot. Reserve the pot. Once cool enough, roughly chop.
Mise en place
- Meanwhile, thinly slice the scallion crosswise, separating the white bottom and green top.
- Medium-dice the potatoes.
Start the soup
- In the reserved pot, heat the drippings and 2 tbsp butter (double for 4 portions) on medium.
- Add the leeks and sauté, 2 to 3 min., until fragrant and beginning to soften.
- Add the potatoes, flour and white bottom of the scallion.
- Sauté, 2 to 3 min., until fragrant.
Finish the soup
- To the pot, add the milk, 1 ½ cups water (double for 4 portions) and S&P; bring to a boil.
- Reduce to medium-low and simmer, partially covered, 12 to 14 min., until the potatoes are tender.
- Add the spinach and cook, stirring often, 1 to 2 min., until wilted.
- If the soup seems dry, gradually add up to ½ cup water until you achieve your desired consistency.
Plate your dish
- Divide the soup between your bowls.
- Top with the bacon and dollop with the sour cream.
- Garnish with the green top of the scallion. Bon appétit!
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*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
