Loaded baked potato soup

Name: Loaded baked potato soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 to 8
Cuisine: American
Ingredients: 4 medium potatoes, already baked; 1 pt heavy cream; 1 pt sour cream; 1 pt cheddar chesse sauce; 10 slice bacon, cooked and crumbled; 2 celery ribs; 1 large carrot; 1 large onion; 6 oz roux (butter and flour mixture)

By ed grabusic
@fooddude

Had baked potatos on menu used leftovers for potato salad sometimes had more then needed an employee suggested make loaded soup because you were known for you soup specials and that how it started.

Blue Ribbon Recipe

This is a really tasty soup. I love cheese and bacon so it was an immediate magnet for me and I sure wasn't disappointed!

I chose to leave the skins on the potatoes when I cut them up, and really liked the end result. When my husband tried the soup, though, he thought he might like it better without the skins. This is a matter of taste, so feel free to experiment and make it your own. The Test Kitchen

Rating:

★★★★★ 2 votes5

Comments:

36 Comments

Serves:

6 to 8

Prep:

20 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

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4 medium

potatoes, already baked
1 pt

heavy cream
1 pt

sour cream
1 pt

cheddar chesse sauce
10 slice

bacon, cooked and crumbled
2

celery ribs
1 large

carrot
1 large

onion
6 oz

roux (butter and flour mixture)

How to Make Loaded baked potato soup

Step-by-Step

Start by sweating pureed celery, carrot and onion (mirepoix)
Add ½ gallon water, add roux till thicken and 4 already baked potatoes diced small
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 chives and shredded cheddar cheese

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