Fully Loaded Baked Potato Soup

jenna tinsman

By
@jenjen23

This is a great recipe. I've tried many different ways of making this, but this is by far the best one. Let me know what you guys think!


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Serves:

4

Prep:

20 Min

Cook:

1 Hr

Ingredients

4 large
baking potatoes (idaho or russet
12 slice
applewood smoked bacon
1/2 c
all purpose flour
6 c
2 percent milk
16 oz
sharp cheddar, grated
1 small
yellow onion
2 clove
garlic
3 Tbsp
finely chopped chives
1/2 tsp
garlic powder
1/4 tsp
onion powder
1/2 tsp
seasoned salt
1 Tbsp
olive oil
salt and pepper to taste

Directions Step-By-Step

1
Preheat the oven to 350 degrees F.
2
Place the potatoes on a roasting tray and bake for 45 minutes. You may also microwave if that is more comfortable for you. When done, the tip of a paring knife should go through the potatoes easily.
3
Slice the bacon into lardons (thin strips) and cook in a large, heavy-bottomed pot over medium heat until crisp. Remove the bacon from the pot with a slotted spoon and set aside, leaving all the drippings in pot.
4
While the bacon is cooking, finely dice the onion and mince the garlic. Saute in a little olive oil until tender and slight color. Set aside
5
Add the flour to the drippings in the pot and stir to combine. Cook, without adding color, until the flour and fat has combined, about 1 minute. Pour in the milk while you whisk to incorporate. Cook over medium heat until bubbly and thickened, stirring frequently, about 15 minutes.
6
Scoop out the potato pulp from the skins and add to the milk mixture. Mash with a potato masher until smooth but with some chunks. Add the cooked bacon (leaving a little out for garnishing the soup), 1/2 of the cheese,onion and garlic mixture, garlic and onion powder, seasoned salt, and season well with salt and pepper. Stir until the cheese has melted. Remove from the heat.
7
Ladle the soup into bowls, sprinkle with remaining bacon bits, grated cheese and chives.

About this Recipe

Course/Dish: Vegetable Soup
Other Tag: Quick & Easy
Hashtag: #potato