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  • Writer's pictureAlcoeur Gardens

Alcoeur Apron's 5-Ingredient Baked Potato Soup


  • 4 slices bacon, halved

  • 6 medium scallions, thinly sliced, white and green parts separated

  • 2lbs frozen hash browns or peeled and cubed Russet potatoes

  • 3 cups half-and-half or whole milk

  • 1/2 teaspoon kosher salt

  • Freshly ground black pepper

  • 1 cup shredded cheddar cheese


  1. Place the bacon in a large soup pot and cook on medium heat until browned and crisp, about 8 minutes. Transfer the bacon to paper towels to drain.

  2. Add the white parts of the scallions to the pot. Sauté until fragrant, about 1 minute. Add the potatoes and cook, stirring occasionally, for 5 minutes. Add the half-and-half and salt and bring to a simmer. Cook, stirring occasionally, until the potatoes are soft, about 10 minutes. Meanwhile, chop or crumble the bacon.

  3. At this point, mash with a potato masher or puree with an immersion blender into your desired consistency. Taste and season with salt and pepper. Serve sprinkled with cheese, scallion greens, and bacon. Enjoy!


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