What is einkorn flour?
Watch our video and find out.
Just imagine—a hearty loaded baked potato soup recipe that’s ready in 30 minutes. Not only have we cracked the code, but we’ve also made the flavor even better by using einkorn rather than traditional all-purpose flour. If you’re not into einkorn yet, just swap it for traditional all-purpose flour in the recipe.
This recipe is a no-brainer; preparation takes less than 10 minutes. The actual cook time is only 20 minutes and the results yield 8–10 servings. That means there will be enough for your family to have seconds or you’ll have enough to feed a decent crowd.
If you like a little spice, consider using pepper jack cheese rather than cheddar. You can also add some fresh chopped jalapeño for garnish; just eliminate seeds to control the temperature. You’ve got this!
Einkorn is helpful for those with gluten sensitivities or intolerances and not intended for those with celiac disease.
Serve this soup recipe in a fancy homemade bread bowl!
Loaded Baked Potato Soup Recipe
- 3 lbs potatoes, baked, skins on
- 12 oz thick-cut bacon, chopped
- 1 medium onion, diced
- 4 celery stalks, diced
- 1/2 cup unsalted butter, (1 stick)
- 2 tsp thyme
- 1/2 tsp celery seed
- 3/4 cup all-purpose einkorn flour, 3.375 oz
- 2 cups chicken broth
- 4 cups milk
- salt and pepper, to taste
- 2 cups cheddar cheese, shredded , divided
- 1/2 cup green onion, chopped
- Cut the baked potatoes into bite-sized cubes and set aside.
- Place a Dutch oven over medium-high heat then add the chopped bacon. Cook until crispy. Transfer bacon to paper towel-lined plate and set aside. Drain fat into a heat-proof container. Measure 1 Tbsp bacon fat and add back to the pot with butter.
- When butter has melted, add the chopped onion and celery to the pot. Cook 3 minutes until translucent. Add flour, thyme and celery seed then whisk to combine. Cook for 1 minute. Add chicken broth, milk and cooked potatoes. Cook until thick and bubbly, stirring constantly. NOTE: We strongly recommend you weigh your einkorn flour, if possible, for better accuracy. If you don’t have a scale, fluff the flour with a fork before you measure it in a cup.
- Add half the cheese and ¼ cup green onions. Cook until cheese has melted completely then taste for seasoning.
- Serve in bowls using the crispy bacon and remaining cheese and onions for garnish.
We like our taters with skins on, but you can enjoy them any way you like!