How to Make Guy's Fully Loaded Potato Soup | Guy's Big Bite | Food Network
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Published 2018-02-06
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Fully Loaded Baked Potato Soup
Recipe courtesy of Guy Fieri
Total: 1 hr 15 min
Prep: 20 min
Cook: 55 min
Yield: 4 servings
Level: Easy
Ingredients
4 large baking potatoes (Idaho or russet)
12 slices thick-cut applewood smoked bacon
1/2 cup all-purpose flour
6 cups 2 percent low-fat milk, heated
5 ounces sharp Cheddar, grated
Kosher salt and freshly ground black pepper
4 ounces sour cream
3 tablespoons finely chopped fresh chives
Directions
Preheat the oven to 350 degrees F.
Place the potatoes on a roasting tray and bake for 45 minutes. When done, the tip of a paring knife should go through the potatoes easily.
Slice the bacon into lardons (thin strips) and cook in a large, heavy-bottomed pot over medium heat until crisp. Remove the bacon from the pot with a slotted spoon and set aside, leaving the drippings in the pot.
Add the flour to the drippings in the pot and stir to combine. Cook, without adding color, until the flour and fat has combined, about 1 minute. Pour in the milk while you whisk to incorporate. Cook over medium heat until bubbly and thickened, stirring frequently, about 15 minutes.
Scoop out the potato pulp from the skins and add to the milk mixture. Mash with the back of a wooden spoon leaving it a little bit chunky.
Add the cooked bacon (leaving a little out for garnishing the soup), 1 cup of the cheese, and season well with salt and pepper. Stir until the cheese has melted. Remove from the heat.
Ladle the soup into bowls, drizzle with sour cream (from a squeeze bottle), sprinkle with remaining bacon bits, grated cheese and chives.
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How to Make Guy's Fully Loaded Potato Soup | Guy's Big Bite | Food Network
• How to Make Guy's Fully Loaded Potato... …
All Comments (21)
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Guy, I Remember Picking you Up in My Cab in Pleasanton When You Had Just come back from Being Told about Your Show Starting up..👍👍
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I fried up some onion and then some garlic. Tasted great!
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Love your outdoor kitchen and that wood fired oven to die for
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Come on Guy! "Hot roux + cold milk = no lumps" -chef John
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Yum yum. I have to make do that!
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I just love his outdoor kitchen!
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I ❤ 🥔 loaded 🥔 soup ❤👍
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The ingredients list and the video omit the NECESSARY use of one cup of chicken broth. This is an absolute favorite at our house. I highly recommend removing the bacon grease and wiping down the charred-like bacon “dust” in the bottom of the pan before adding the bacon fat back into the pot. It makes for a much better, smoother texture. THIS RECIPE IS PHENOMENAL
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Wow! Looks delicious love potato and cheese soup. 👍🏼👍🏼👍🏼😄😋😋😋😋
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When you tasted it. And added some salt. I thought you were honest. Glad that you were an honest cook
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I loveeee it ❤️🤤🤤😋
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Looks delicious
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Looks good Guy.
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I add a block of cream cheese to it instead of the sharp cheddar and it's phenomenal!
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Looks great I would add some pickled jalapeño slices to mine just to give it a little kick. 😀
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JUST MADE THIS AND OMG! THANKS SO MUCH!
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🤤 I love potato soup
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Made this, but the second time added minced clams with juice. That version is Clams Casino Soup.
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Always add cold milk to hot flour in order to prevent lumps. A “chef” like guy should really know that..
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Yummy 🤤
