Fabulous Freelancer Foodie Recipe: Loaded Baked Potato Soup

Try this loaded baked potato soup recipe the next time you’re looking for a comforting, hearty meal that pairs well with a favorite salad!

Note: this is a variation of a recipe that originally appeared in the January 7, 2021 edition of The Salem News.


  • 6 slices of thick turkey bacon, coarsely chopped
  • 1 diced yellow onion
  • 2 chopped cloves of garlic
  • 2 pounds of peeled and diced sweet potatoes
  • 10 ounces of cauliflower that has been cut into florets
  • 4 ½ cups of chicken bone broth
  • 1 cup of whole milk
  • 3 ½ teaspoons of fine sea salt
  • ½ teaspoon of smoked paprika
  • ½ teaspoon of apple cider vinegar
  • ½ teaspoon of freshly squeezed lemon juice
  • Chopped fresh chives for serving
  • Sour cream for serving


  1. Line a plate with some paper towels.
  2. Cook the turkey bacon in a stockpot for about 8 minutes over medium heat until it becomes crisp.
  3. Place the bacon on the plate of paper towels to drain.
  4. Reserve about 2 tablespoons of the bacon grease in the pot, getting rid of the rest.
  5. Place the pot on medium-high heat, and add in the onion and garlic, sautéing them for about 2 minutes until they become fragrant.
  6. Add half of the sweet potatoes and all of the cauliflower and cook them for 5 minutes while frequently stirring.
  7. Add the chicken bone broth in, and bring the ingredients to a gentle boil, allowing them to cook in this manner for 10 minutes, until the cauliflower and potatoes become tender.
  8. Blend the soup in small batches until each batch becomes smooth, using a kitchen towel to cover the blender instead of the usual top to allow steam release.
  9. Return the smoothly blended soup in its entirety to the stockpot and add in the milk, remaining sweet potatoes, salt, vinegar, lemon juice, and paprika.
  10. Bring the soup to a boil over medium-high heat, then turn the heat to low and simmer for about 12 to 15 minutes, frequently stirring, until the sweet potatoes have reached a tender consistency and the milk has thickened the soup.
  11. Ladle the soup into bowls, and top with the turkey bacon, chives, and sour cream, serving immediately.
  12. Use an airtight container to store leftover soup in a freezer for 6 months, or in the refrigerator for 5 days.

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