The Cutting Room's Loaded Potato Soup

The Cutting Room's Loaded Potato Soup
Contributor
The Cutting Room's Loaded Potato Soup
The Cutting Room

The Cutting Room's Loaded Potato Soup

Chef Saul Flores of The Cutting Room in New York City serves up this loaded potato soup to his patrons, filling it with potatoes, bacon, jalapeños and more.

4
Servings
238
Calories Per Serving
Deliver Ingredients

Ingredients

  • ½ Pound bacon, chopped
  • ½ onion, chopped
  • ½ jalapeno, chopped
  • cloves garlic
  • 4 potatoes, peeled and cubed
  • 2 Cups vegetable stock, or enough to cover the potatoes
  • ½ Cup heavy cream
  • ½ Cup milk
  • Salt and freshly ground black pepper
  • 1 Cup shredded white Cheddar
  • ½ Cup sour cream
  • Scallions, to garnish
  • Ciabatta bread, for serving

Directions

Cook the bacon over medium heat crispy. Remove the bacon from the pan and set aside. Drain the bacon grease except for ¼ cup.

Cook the onions in the reserved bacon drippings until translucent, about 5 minutes. Stir in the garlic and jalapeño and continue cooking for another 1 to 2 minutes. 

Add in the cubed potatoes and add enough vegetable stock to cover the potatoes.  Place a lid on the pan and simmer until the potatoes are tender.  

Add the heavy cream and milk, and cook for 10 minutes. Then mix everything together in the blender and blend until puréed . Put everything back in the pot for 10 minutes and add some salt and pepper.

Turn down heat and cook until thickened, about 45 minutes . Make sure to keep a check on it and stir frequently.

Top with the shredded Cheddar, reserved crumbled bacon, sour cream, scallions and a side of toasted ciabatta bread.

Nutritional Facts

Total Fat
10g
14%
Sugar
1g
1%
Saturated Fat
3g
13%
Cholesterol
31mg
10%
Carbohydrate, by difference
25g
19%
Protein
11g
24%
Vitamin C, total ascorbic acid
8mg
11%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
15mg
2%
Choline, total
19mg
4%
Fiber, total dietary
2g
8%
Folate, total
31µg
8%
Iron, Fe
6mg
33%
Magnesium, Mg
21mg
7%
Niacin
2mg
14%
Phosphorus, P
81mg
12%
Selenium, Se
1µg
2%
Sodium, Na
613mg
41%
Water
67g
2%

Potato Soup Shopping Tip

Buy fresh herbs and spices to season your soup; fresh garlic, parsley, and thyme will enhance the flavor without being overpowering.

Potato Soup Cooking Tip

Most soups are better the day after their made. If possible refrigerate your soup overnight before serving.