Loaded Baked Potato Soup
By
ed grabusic
@fooddude
14
Had baked potatoes on the menu. Used leftovers for potato salad and sometimes had more than needed. An employee suggested make loaded soup because you were known for your soup specials and that how it started.
Blue Ribbon Recipe
This potato soup is very tasty. It's thick, creamy, cheesy, and a bit smoky from the crumbled bacon. There always seems to be extra baked potatoes and this is a tasty recipe to reinvent them. It's so good, you may find yourself always baking extra potatoes to whip up a batch. Comforting on a cold evening.
Rating:
★★★★★ 2 votes5
Comments:
Serves:
6 to 8
Prep:
20 Min
Cook:
30 Min
Method:
Stove Top
Ingredients
-
2celery ribs, diced
-
1 largecarrot, diced
-
1 largeonion, diced
-
4 mediumcooked baked potatoes, diced
-
6 ozroux (butter and flour mixture)
-
1 ptheavy cream
-
1 ptcheddar cheese sauce
-
10 slicebacon, cooked and crumbled
-
1 ptsour cream
How to Make Loaded Baked Potato Soup
- Start by sweating diced celery, carrot, and onion (mirepoix).
- Add 1/2 gallon water. Add diced baked potatoes and roux. Stir until thickened.
- Add cheddar cheese sauce, cooked bacon, sour cream and pint of heavy cream. Simmer for 10 minutes and serve.
- When being served top with chopped green onions (or chives) and shredded cheddar cheese.
About Loaded Baked Potato Soup
Course/Dish: Chowders Cream Soups
Main Ingredient: Potatoes
Regional Style: American
Collection: Soup's On!
