My husband and son both have an insatiable hunger for Korean barbecue, but they also both vehemently detest the lettuce leaves that are usually used to wrap the beef. We experimented with our own version one night after becoming inspired by Korean food trucks. We wrapped marinated Korean bulgogi in hot corn tortillas, and they were a huge success. They had crunchy scallions, creamy avocado, and a punch of gochujang, a fiery Korean pepper paste.
| Prep Time: | 30 mins |
| Cook Time: | 6 hrs |
| Total Time: | 6 hrs 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 4 pounds russet potatoes, peeled and chopped
- 1 (32 ounce) carton low-sodium chicken stock
- 1 yellow onion, diced
- 1 ½ teaspoons salt
- 1 ½ teaspoons ground black pepper
- 1 (16 ounce) package thick cut bacon, cut into 1/2-inch pieces
- 1 cup shredded Cheddar cheese, divided
- 2 teaspoons garlic powder
- 2 cups heavy cream
- 4 tablespoons butter
- ¼ cup all-purpose flour
- ¼ cup sour cream
- 2 tablespoons chopped scallions, or to taste
Instructions
- Combine potatoes, chicken stock, onion, salt, and pepper in a slow cooker. Cook on High until potatoes are tender, about 4 hours.
- Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels and wipe out most of the grease from the skillet.
- Puree potatoes in the slow cooker with an immersion blender until smooth. Add 1/2 cup Cheddar cheese and 1/2 of the cooked bacon, set temperature to Low, and cook for 1 to 2 hours.
- Melt butter in the skillet over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Add heavy cream and sour cream and whisk until thickened. Pour into the slow cooker and cook on Low for 1 more hour.
- Ladle into bowls and garnish with remaining bacon, remaining Cheddar, sour cream, and scallions.
- If you don’t have an immersion blender, you can use a potato masher instead.
Nutrition Facts
| Calories | 647 kcal |
| Carbohydrate | 50 g |
| Cholesterol | 137 mg |
| Dietary Fiber | 4 g |
| Protein | 19 g |
| Saturated Fat | 24 g |
| Sodium | 1088 mg |
| Sugars | 3 g |
| Fat | 42 g |
| Unsaturated Fat | 0 g |
Reviews
The taste was wonderful. We used Idaho not russet potatos because that is what we had. If made again we would use more chicken broth and maybe remove half the potatos then mash and add them back in.
Excellent soup! Will continue to make it again and again…
Love this!!! Make it often
Oh my gosh!! This is absolutely wonderful! I made a double batch using one beef and one chicken broth. Used smoke sausage vice bacon. Took some to my parents and they wished I’d brought them more than I did. Definitely recommend.
I will make this soup again, BUT I want to hopefully help others from making a near disaster. This recipe is not suitable for a 3.5 quart slow cooker. I carefully weighed out 4 lb of potatoes and cubed them. Yes, they fit in the slow cooker, but there wasn’t enough space to stir any of the remaining ingredients into the potatoes. I ended up using two slow cookers. Second, next time I will DOUBLE or maybe even TRIPLE the amount of chicken stock. My soup ended up so thick I can eat it with a fork. I made the recipe exactly as written.
Great soup The potatoes were cooked and ready to be blended after about four hours. I will try it with half and half instead of heavy cream next time
This recipe is delicious! I added 1 whole cup of cheese instead of half a cup because who doesn’t love cheese. Next time I think I will add some of the bacon grease to the butter when mixing in the flour, and maybe adding paprika for more taste. Delicious with chives, sour cream (or yogurt), additional cheese and oyster crackers on top!
I followed this recipe to the letter and the results were awesome! This made the best loaded bake potato soup I’ve ever tasted. This is restaurant quality. Thank you to the author of this recipe, Mallory, for such a great recipe. Awesome!
Turned out better than I expected. I’ll be making it again… and again… and again. PS: As another reviewer mentioned, the garlic powder isn’t mentioned in the steps. I added it in the first step with the salt and pepper.
Best I have made! I’ve tried other recipes but they were too runny. This had the perfect consistency. I did not add sour cream and I used chives instead of scallions. That’s the only 2 ingredients I changed. Can’t wait to make again!
I struggled to find a Baked Potato soup that I love. I found it!!! I added onion powder and celery salt for a little more flavor but otherwise this is now my go to!!!
Perfect taste…used garlic clove instead of powder …
I put ham in it instead of bacon only because I was tired and didnt feel like cooking it. Lol Did my own tweeking and I impressed myself! Next time, will use bacon!
Excellent!! Easy to make and turned out great!!
Made a larger batch than the recipe called for, left out the carrots and vinegar and used chicken broth to achieve a nice, creamy, hearty consistency. Flavor was perfect, very much like restaurant-quality.
I used a white onion, two boxes of chicken bouillon to make it more soupy, chopped tops of one bunch of green onion for color, and one clove of shallot. The shallot ready adds a wonderful nuisance to the overall flavor.
Guess I am the first. A very tasty and hearty soup perfect for the damp cold nights we having here now. The ingredients called for garlic powder, but nothing more mentioned of it in instructions. I opted to add during the second stage, when adding adding the bacon and cheese to the mashed potatoes. Will definitely be making again.