with Bacon, Cheddar, Sour Cream, Scallions & Hot Sauce
Is there anyone who doesn’t love a baked potato with all the fixins? Bacon bits, scallions, cheddar cheese, sour cream, and a dab of hot sauce inside a creamy, fluffy tater—mmm-mmm! Sign us right up. Well, brace yourselves, because we took that fully loaded perfection to the next level by transforming it into a fully loaded soup. Put down that fork, these spuds are strictly spoon territory!
Allergens
Utensils
Tags
Potatoes
12 ounce
Scallions
2 unit
Garlic Powder
1 teaspoon
Bacon
4 ounce
Cream Sauce Base
4 ounce
Chicken Stock Concentrate
2 unit
Cornstarch
1 tablespoon
White Cheddar Cheese
0.5 cup
Mexican Cheese Blend
0.5 cup
Sour Cream
1.5 tablespoon
Hot Sauce
1 teaspoon
Salt
Pepper
Butter
1 tablespoon
• Wash and dry produce. • Dice potatoes into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens.
• In a large microwave-safe bowl, combine potatoes with half the garlic powder (you’ll use the rest later); season generously with salt and pepper. Toss until potatoes are evenly coated. • Cover tightly with plastic wrap; microwave until tender, 6-7 minutes. Keep covered until ready to use in Step 5.
• Meanwhile, heat a large dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. • Turn off heat; transfer bacon to a paper-towel-lined plate. Reserve bacon fat in pan (you’ll use some of it in the next step). Once bacon is cool enough to handle, roughly chop.
• In a large pot, combine scallion whites, remaining garlic powder, 1 TBSP reserved bacon fat, and 1 TBSP butter (2 TBSP bacon fat and 2 TBSP butter for 4 servings) over medium-high heat. Cook, stirring, until scallion whites are tender and fragrant, 30-60 seconds. • Add cream sauce base, stock concentrates, and 2 cups water (4 cups for 4); bring to a boil.
• In a small bowl, combine half the cornstarch and ½ TBSP water (all the cornstarch and 1 TBSP water for 4 servings). Whisk until smooth. • Once potatoes are done, add to pot along with cornstarch mixture and cook, stirring occasionally, until soup has thickened, 5-7 minutes. • Reduce heat to low. Add cheddar and half the chopped bacon to soup; stir until cheese is melted and combined.
• Divide soup between bowls. Top with Mexican cheese blend, sour cream, scallion greens, remaining chopped bacon, and as much hot sauce as you like. Serve. ***Bacon is fully cooked when internal temperature reaches 145°.***
860
kcal
Calories
65
g
Fat
33
g
Saturated Fat
43
g
Carbohydrate
6
g
Sugar
3
g
Dietary Fiber
25
g
Protein
155
mg
Cholesterol
1550
mg
Sodium
with Bacon, Cheddar, Sour Cream, Scallions & Hot Sauce
with Bacon, Cheddar, Sour Cream, Scallions & Hot Sauce
with Bacon, Cheddar, Sour Cream, Scallions & Hot Sauce
with Bacon, Cheddar, Sour Cream, Scallions & Hot Sauce
with Bacon, Cheddar, Sour Cream, Scallions & Hot Sauce
with Bacon, Cheddar, Sour Cream, Scallions & Hot Sauce
with Bacon, Cheddar, Sour Cream, Scallions & Hot Sauce
with Bacon, Cheddar, Sour Cream, Scallions & Hot Sauce
with Bacon, Cheddar, Sour Cream, Scallions & Hot Sauce
with Bacon, Cheddar, Sour Cream, Scallions & Hot Sauce
with Bacon, Cheddar, Sour Cream, Scallions & Hot Sauce
with Bacon, Cheddar, Sour Cream, Scallions & Hot Sauce
with Bacon, Cheddar, Sour Cream, Scallions & Hot Sauce
with Bacon, Cheddar, Sour Cream, Scallions & Hot Sauce
with Bacon, Cheddar, Sour Cream, Scallions & Hot Sauce
with Bacon, Cheddar, Sour Cream, Scallions & Hot Sauce
with Bacon, Cheddar, Sour Cream, Scallions & Hot Sauce
with Bacon, Cheddar, Sour Cream, Scallions & Hot Sauce
with Bacon, Cheddar, Sour Cream, Scallions & Hot Sauce
with Bacon, Cheddar, Sour Cream, Scallions & Hot Sauce
with Bacon, Cheddar, Sour Cream, Scallions & Hot Sauce
with Bacon, Cheddar, Sour Cream, Scallions & Hot Sauce
with Bacon, Cheddar, Sour Cream, Scallions & Hot Sauce
with Bacon, Cheddar, Sour Cream, Scallions & Hot Sauce
plus Pickled Red Onion, Spicy Mayo & Arugula Salad
