Loaded Baked Potato Soup
By MinShien Denis, Joyous Apron
Loaded Baked Potato Soup
By MinShien Denis, Joyous Apron
Yield/Serves:
6 servings
- 3 lbs russet potatoes (about 3-4 large potatoes)
- 6-7 slices bacon
- 1 tbsp butter
- ¼ cup all purpose flour
- 2 cups milk
- 2 cups half and half
- 2 cups chicken broth
- ½ cup sour cream
- 1 cup cheddar cheese, shredded
- 1 tsp salt, or more to taste
- ½ tsp black pepper, or more to taste
- 1 tbsp chives, chopped
All your favorite ingredients in a loaded baked potato…in soup form! This thick and creamy soup is loaded with chunks of russet potatoes, bacon, sour cream, cheddar cheese and chives. Serve with crusty bread for a comforting and cozy meal!
Pre-heat oven to 400°F.
Wash and scrub potatoes, then place on a baking sheet. Bake potatoes for 1 hour or until they are soft and can be easily pierced with a fork.
Remove the insides of potatoes from potato skin and place in a bowl. Lightly smash potatoes using a potato masher or a fork. Potatoes don’t have to be smooth and can be slightly chunky. Set aside.
In a skillet, pan fry bacon until crispy. Reserve 1 tbsp of bacon grease.
Remove bacon from skillet, pat dry, and cut into smaller pieces. Set aside.
Heat a Dutch oven or large pot on stovetop under medium high heat.
Add reserved bacon grease, butter, and flour. Stir to combine.
Add milk, half and half, and chicken broth. Whisk continuously to dissolve clumps from flour. Bring to a boil.
Once boiling, add potatoes, sour cream, bacon pieces and cheddar cheese. Reserve some bacon and cheddar for garnish at the end. Stir to combine. Bring to a boil again.
Stir continuously. Once soup reaches desired thickness, remove from heat. Add more milk to thin out soup if needed.
Add salt and black pepper. Taste and add more salt and black pepper if necessary to open up the flavors.
Garnish with bacon, cheddar cheese and chives. Serve and enjoy!
Pre-heat oven to 400°F.
Wash and scrub potatoes, then place on a baking sheet. Bake potatoes for 1 hour or until they are soft and can be easily pierced with a fork.
Remove the insides of potatoes from potato skin and place in a bowl. Lightly smash potatoes using a potato masher or a fork. Potatoes don’t have to be smooth and can be slightly chunky. Set aside.
In a skillet, pan fry bacon until crispy. Reserve 1 tbsp of bacon grease.
Remove bacon from skillet, pat dry, and cut into smaller pieces. Set aside.
Heat a Dutch oven or large pot on stovetop under medium high heat.
Add reserved bacon grease, butter, and flour. Stir to combine.
Add milk, half and half, and chicken broth. Whisk continuously to dissolve clumps from flour. Bring to a boil.
Once boiling, add potatoes, sour cream, bacon pieces and cheddar cheese. Reserve some bacon and cheddar for garnish at the end. Stir to combine. Bring to a boil again.
Stir continuously. Once soup reaches desired thickness, remove from heat. Add more milk to thin out soup if needed.
Add salt and black pepper. Taste and add more salt and black pepper if necessary to open up the flavors.
Garnish with bacon, cheddar cheese and chives. Serve and enjoy!