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250ml Idaho Potato Infused Olive Oil Blend – chives dill parsley blend
Garden Infuzions

Loaded Baked Potato Soup with Idaho Blend Olive Oil

Creamy potato soup gets a savory lift from Garden Infuzions Idaho Potato Infused Olive Oil Blend, with tender potatoes, smoky bacon, sharp cheddar, and a chive finish in every cozy spoonful.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Lunch, Main Course, Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 6 slices bacon chopped
  • 1 tablespoon Idaho Potato Infused Olive Oil Blend
  • 1 medium yellow onion diced
  • 2 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken stock
  • 2 pounds russet potatoes peeled and diced
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped fresh chives for garnish
  • Sour cream for serving

Equipment

  • 1 Large Dutch Oven For simmering the soup
  • 1 Wooden spoon For stirring and mashing
  • 1 whisk For smoothing the stock base
  • 1 ladle For serving
  • 1 Cutting board For prep
  • 1 Chef Knife For chopping and dicing

Method
 

Instructions
  1. Cook the chopped bacon in a large pot over medium heat until crisp, then transfer it to a paper towel-lined plate and leave 2 tablespoons of drippings in the pot.
  2. Add the Idaho Potato Infused Olive Oil Blend and diced onion to the pot, then cook until the onion softens and turns translucent. Stir in the garlic and cook for 30 seconds.
  3. Sprinkle in the flour and stir constantly for 1 minute to form a smooth base.
  4. Slowly whisk in the chicken stock, scraping up any browned bits from the bottom of the pot.
  5. Add the diced potatoes, bring the soup to a gentle simmer, and cook until the potatoes are tender, about 15 to 18 minutes.
  6. Lightly mash some of the potatoes with a spoon or potato masher to thicken the soup while leaving plenty of texture.
  7. Stir in the milk and cream, then add the cheddar cheese a handful at a time until melted and smooth.
  8. Season with salt and black pepper, then ladle into bowls and top with bacon, chives, sour cream, and an extra drizzle of Idaho Potato Infused Olive Oil Blend.

Notes

The Idaho Potato Infused Olive Oil Blend adds a savory chive-dill-parsley note that echoes the classic baked potato toppings and helps the soup finish with a bright, clean flavor. For best texture, keep the simmer gentle after the dairy goes in. If reheating leftovers, stir often so the soup warms evenly.

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