Paula Deen Loaded Baked Potato Soup Recipe

Thick-cut bacon renders in a Dutch oven, and everything that follows builds in the same pot. Flour goes into the drippings to form a roux before broth and potatoes simmer for 25 minutes. Cream, shredded cheese, crumbled bacon, and green onion finish the soup, which makes about 3 quarts and takes roughly 55 minutes.

Paula Deen, host of Paula’s Home Cooking on Food Network, renders thick-cut bacon and leaves all the drippings in the pot. The onion and roux both build in those drippings, pulling every layer of flavor through the bacon fat. Start with butter instead and the depth disappears.

Cream doesn’t go straight from the container into the hot soup. Hot broth gets whisked with the cream in a separate bowl first, and that gradual warming prevents the cold dairy from curdling. Skip the tempering step and the temperature shock can cause the cream to break, leaving white streaks that don’t blend back in.

Paula Deen Loaded Baked Potato Soup Recipe

Author: Sandra Cooking Method:Stovetop Cuisine:American Courses:Soups

Difficulty:BeginnerPrep time: 15 minutesCook time: 40 minutesRest time: minutesTotal time: 55 minutesCooking Temp:100 CServings:10 servingsEstimated Cost:25 $Calories:— kcal Best Season:Available

Description

Paula Deen Loaded Baked Potato Soup Recipe with russet potatoes, thick-cut bacon, a roux-thickened broth, and cream. Stovetop Dutch oven, serves 8 to 10

Ingredients

Soup

• 6 slices thick-cut bacon, chopped
• 1 medium yellow onion, chopped
• 3 tablespoons all-purpose flour
• 2 (32 oz) containers chicken broth
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 4 lbs russet potatoes, peeled and chopped
• 1 cup cream (heavy cream or half-and-half )

Toppings

• Sliced green onion, shredded cheddar cheese, reserved crumbled bacon

Instructions

1. Cook bacon in a large Dutch oven over medium heat until crisp. Transfer to a paper-towel-lined plate and set aside, leaving all drippings in the pot.
2. Add onion to the drippings and cook, stirring occasionally, for about 5 minutes until softened. Stir in flour and cook for 2 minutes, stirring constantly.
3. Whisk in chicken broth, salt, and pepper until smooth. Stir in potatoes and bring to a boil. Reduce heat and simmer for about 25 minutes until potatoes are very tender and beginning to fall apart.
4. In a small bowl, whisk together the cream and 1 cup of hot soup liquid until combined. Stir the mixture into the pot and cook for 5 more minutes.
5. Ladle into bowls and top with sliced green onion, shredded cheddar, and reserved crumbled bacon.

Keywords:Paula Deen Loaded Baked Potato Soup Recipe

FAQs

Does pre-baking the potatoes change the texture?

Pre-baking the potatoes before adding them gives a drier, more rustic texture compared to raw potatoes simmered in broth. Raw potatoes absorb liquid as they cook, producing a creamier, more cohesive soup. For a chunkier, more textured bowl, pre-bake the potatoes at 400°F for 45 to 50 minutes before dicing and adding them.

What size should the potatoes be chopped for even cooking?

Half-inch to 1-inch cubes are the target, large enough to hold together through the 25-minute simmer without turning to mush. Cubes larger than 1 inch risk having a soft exterior while the center remains firm inside. Cut all pieces to the same size so everything reaches the right texture at the same time.

Can this soup be made without bacon?

Removing the bacon is possible, but the soup loses the fat base that gives the onion and roux their depth. Replace the drippings with 2 tablespoons of butter to keep the fat ratio the same for the roux. Smoked paprika or a splash of liquid smoke stirred in at the end can partially compensate for the smokiness the bacon provided.

What chicken soup pairs well with this in a weekly rotation?

A rich, cream-thickened soup pairs well with something bright and spiced in the same weekly rotation. An Instant Pot chicken tortilla soup on this site builds shredded chicken, black beans, and fire-roasted tomatoes into a zesty broth in about 35 minutes. Together the two give a weekly soup plan one indulgent comfort bowl and one bold, quick one.

What chicken casserole shares the same smoky bacon profile as this soup?

Bacon shows up in both this soup and a bacon ranch casserole, which makes the two a natural weekly pairing. A chicken bacon ranch rice casserole on this site layers shredded chicken, crispy bacon, and ranch over rice in a 40-minute bake. Together the two cover the same comfort food territory, one as a bowl and one as a fork.