The Riz Team Blog

There’s something about a chilly November evening that makes a warm bowl of soup sound like the perfect dinner. Add some crusty bread and a generous sprinkle of cheese, and you’ve got a good reason to stay in! 🥣❤️

For this week’s Food Friday, we’re sharing Creamy Loaded Baked Potato Soup—a cozy recipe with tender potatoes, crispy bacon and plenty of cheddar.

We spend a lot of time helping people find a place to call home. Our Food Friday series is a chance to share some of the little things that make being home feel special, including something delicious simmering on the stove.

Pull up a chair, grab your favourite bowl and give this one a try!

Ingredients

• 4 large russet potatoes, peeled and diced
• 6 slices bacon, chopped
• 1 small onion, diced
• 3 tbsp butter
• 3 tbsp flour
• 4 cups chicken broth
• 2 cups milk
• 1 cup heavy cream
• 1½ cups shredded cheddar cheese
• Salt and pepper, to taste
• Green onions, sour cream and extra cheese for topping

Instructions

1. Cook the bacon. In a large pot over medium heat, cook the chopped bacon until crispy. Remove with a slotted spoon and set aside. Carefully drain excess bacon fat, leaving a little for the onion.
2. Build the base. Add the onion and sauté until softened. Stir in the butter, then add the flour and cook, stirring, for about 1 minute.
3. Add the liquids and potatoes. Slowly whisk in the chicken broth and milk until smooth. Add the diced potatoes and bring to a gentle simmer. Cook, stirring occasionally, until the potatoes are fork-tender.
4. Make it creamy. Lightly mash some of the potatoes directly in the pot, leaving plenty of pieces for texture.
5. Add the finishing touches. Reduce the heat to low. Stir in the heavy cream, cheddar cheese and most of the bacon. Stir gently until the cheese melts and the soup is warmed through. Season with salt and pepper.
6. Load it up! Ladle into bowls and top with the remaining bacon, extra cheddar, sliced green onions and a dollop of sour cream.

A Little Kitchen Tip

For a smooth finish, freshly grate your cheddar and add it over low heat. Avoid boiling the soup after adding the cream and cheese.

You can also set out the toppings in small bowls so everyone can finish their soup just the way they like it.

What’s your must-have baked potato topping? We’d love to hear!

If you make this recipe, tag @TheRizTeam so we can see your creation. From our team to your table, have a warm and wonderful weekend.

From our team to your table, enjoy a little comfort this Food Friday. ❤️

The Riz Team | Royal LePage Wolle Realty
Don’t put it on HOLD…call The Riz Team to get it SOLD!!!™

Tags: dinneridea, FOOD, FOODFRIDAY, kitchener, royal lepage, SOUP, therizteam, waterloo