How to Cook Perfect Loaded Baked Potato Soup

Loaded Baked Potato Soup. Browse Our Collection Of Simple Potato Soup Recipes and Prepare Yummy Meals! This recipe for potato soup includes bacon, onion, ham, sour cream, cheddar cheese, green onions—and plenty of potatoes, of course. Use a high-starch variety of baking potato, also known as a russet, for this recipe, to ensure that your loaded potato soup has a hearty body and a creamy texture.

Melt butter in a large skillet over medium-high heat. Stir in bacon crumbles, reserved bacon drippings, flour, salt, and pepper. Transfer to a paper towel-lined plate and let cool, then crumble. You can cook Loaded Baked Potato Soup using 11 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Loaded Baked Potato Soup

1. It's 1 lb of bacon, diced.
2. You need 1 of onion, diced.
3. You need 5 of large russet potatoes, peeled and cubed.
4. Prepare 4 cup of chicken stock.
5. You need 3 tbs of butter.
6. You need 3 tbs of flour.
7. It's 1 1/2 cup of 2% milk.
8. Prepare 3 of green onions, sliced.
9. You need 3/4 cup of shredded cheddar cheese, divided.
10. You need 1/2 tsp of black pepper.
11. Prepare of Sour cream for garnish, optional.

This flavorful baked potato soup is loaded with cheese and baked potatoes, along with bacon, sour cream, green onions, and seasonings. It's a satisfying soup to serve for lunch or dinner with a tossed salad or sandwiches. Russet potatoes: Plain old "baking potatoes" are the best for this soup because they have more starch. Some cooks make the soup with frozen shredded hash brown potatoes, too.

Loaded Baked Potato Soup step by step

1. In a large stock pot, cook bacon until crisp. Remove with a slotted spoon to drain and set aside. Drain all but 2 tablespoons of bacon grease from the pot. Cook the onions in the remaining bacon grease for about 5 minutes, until tender..
2. Add potatoes and chicken stock to pot. Bring to boil, reduce heat to medium and simmer about 20 minutes, until potatoes are tender. With a slotted spoon, remove a few scoops of potatoes. Place in a bowl and mash with a fork. Set aside..
3. In a small sauce pan, melt butter. Stir in flour and cook for 2 minutes. Whisk in milk, bring to boil and simmer until thickened. Slowly stir into stock pot. Bring to a boil, reduce heat to low and simmer. Stir mashed potatoes back into pot..
4. Add 1/2 cup shredded cheese, three-fourths of the bacon and half the sliced green onions to the pot. Add pepper. Stir to combine. Cook an additional 5 minutes..
5. To serve, ladle soup into individual bowls and top with some shredded cheese, bacon, green onions and optional sour cream..

Sour cream: Baked potato soup tastes just as good with heavy cream or an equal amount of cream cheese. Keep warm in the slow cooker: Get the soup ready on the stove, then keep it warm for company in the crockpot. Heat a large skillet over medium high heat. Transfer to a paper towel-lined plate; set aside. Baked potato soup is a favorite at our house.