los angeles guest suites

 

pom couscous

pom steak

Triple Threat Loaded Baked Potato Soup

by Cathy Pollak
Print Email

loaded-baked-potato-soupI dream about this kind of soup. It's completely decadent. It's probably one of the biggest comfort foods out there. Which is perfect for this time of year in Oregon. It's cold, rainy, snowy, sleety and it's so dark outside by 2 in the afternoon. The gray landscape just begs for dishes like this Triple Threat Loaded Baked Potato Soup.

Now, what makes it a "triple threat"? Let's see, it has lots of ham from my juicy ham I made the other day, it's full of bacon and extra sharp cheddar cheese...I won't even mention the cream, buttermilk and sour cream in here too. It is the best dang soup you could ever imagine. The kind of soup you have to force yourself NOT to eat three or four bowlfuls...because you'll want to. And you might even do it.

My husband took one bite and just looked at me like, "are you serious...this is incredible"...umm, yes, I know. Did you expect anything less....(insert maniacal laughter now)?

 

Triple Threat Loaded Baked Potato Soup

Recipe created by Noble Pig | Serves: Serves 8-10

Ingredients:

  • 9 slices thick cut bacon, diced
  • 12 Tablespoons butter
  • 2/3 cup all-purpose flour
  • 5 cups whole milk
  • 2 cups heavy cream
  • 1 cup buttermilk (Bulgarian if you have available)
  • 5 russet potatoes, baked, peeled and cubed
  • 1/2 cup scallions
  • 2 cups leftover ham, diced
  • 2 cups shredded extra sharp cheddar cheese (do not use already shredded cheese)
  • 1 cup sour cream
  • 2 teaspoons coarsely ground black pepper (not fine)
  • 1 teaspoon Kosher salt

Directions:

 

  • Cook bacon in a large skillet over medium heat until browned. Remove and set aside.
  • In a large Dutch oven (7 quart) or large stockpot, melt butter over med-low heat. Whisk in flour until smooth (no lumps). Gradually stir in milk, cream and buttermilk, whisking constantly until fully incorporated and slightly thickened. Add potatoes and scallions. Bring to a boil, stirring frequently, making sure to scrape the bottom.
  • Turn heat down to a low simmer, cover and cook for 10 minutes. Add ham, bacon, cheese, sour cream, salt and pepper. Stir until cheese is melted. Serve.
  • You can easily add more cheese to the top and place the soup under the broiler for 30 seconds to get that melty cheese look.

Cathy is currently in the development stages of her vineyard and winery in the Willamette Valley of Oregon.  She is a food writer for Davis Life Magazine and blogs daily about wine, food and everyday living.  She lives with her husband and two sons.  You can visit her at noblepig.com.

 

Add comment


Security code
Refresh

Restaurant News

Melisse
Los Angeles
by Jo Stougaard

melisse.jpg My first taste of Chef Josiah Citrin’s cooking was at the James Beard “Chefs and Champagne” event in May. Melisse served a Spring Veal with Anson Mills Polenta, Morel Essence and Red Wine Jus. I...

Read more...
The Boathouse at Hendry's Beach
Southern California
by Eduardo Santiago

hnedrys_boathouse_logo.jpgI've always had a strange relationship with The Wedge. I see it on the menu, I want it, I plan to order it and then I change my mind. I'm always afraid that I'm going to get stuck with a chunk of...

Read more...
Tapas at Papitu
Europe
by Michael Tucker

papituWe took a break from olive picking to hop across the pond to Barcelona to attend the Catalan International Environmental Film Festival. We were invited through our friend, Will Parinnello, who was...

Read more...
Mexican Regional Cuisine in Los Angeles
Los Angeles
by Joshua Heller

carnitas-elmichoacano.jpgLos Angeles has the best Mexican food in the world.

An established foodie might suggest this claim be true, because of Los Angeles’ high end Mexican cuisine. Places like Casa in downtown or...

Read more...