Jalapeño Loaded Baked Potato Soup
Prepare to take this classic fall dish to new heights by adding a flash of savory heat found only in Bolner’s Fiesta Jalapeño Salt! This delicious soup is easy to prepare, ready in less than 30 minutes, and sure to warm you up on those cool fall evenings. Creamy, spicy, and topped with all the fixings of a loaded baked potato…you don’t want to miss out on these flavors!
Yields 4 servings
Ingredients:
1 tsp. Bolner’s Fiesta Jalapeño Salt
2 tsp. iodized salt
2 tsp. Bolner’s Fiesta Season-It-All
1 tbsp. Bolner’s Fiesta Onion Powder
4 large russet potatoes
1 lb. sliced bacon
3/4 cup heavy cream
2 cups shredded sharp cheddar
1 cup sour cream
1 bunch green onions
Directions:
- Rinse and skin potatoes. Dice into 1/2” chunks.
- Place potatoes in 5 qt. Dutch oven or stockpot and add enough water to just cover the potatoes. Add 1 tsp. Bolner’s Fiesta Jalapeño Salt and 2 tsp. iodized salt to the water and stir briefly to mix.
- Boil uncovered over medium heat for approximately 15 minutes, until potatoes are fork tender.
- While potatoes are boiling, fry bacon in skillet until crisp and set aside. This step can be done in advance if time allows.
- Once potatoes are fork tender, add 1 tbsp. Bolner’s Fiesta Onion Powder and use immersion blender or whisk to blend approximately half of the cooked potatoes. Consistency should be creamy with 1/4 – 1/2” chunks of potato.
- Whisk 3/4 cup heavy cream, half of the cooked bacon, and 2 tsp. Bolner’s Fiesta Season-It-All into the soup and stir until blended. Taste test at this point and add more Jalapeño Salt and/or Season-It-All depending on your personal preference.
- Ladle soup into bowls. Top with sharp cheddar, remaining bacon, sour cream, and green onions…then dig in!
