Real Recipes From Real Home Cooks ®

fully loaded baked potato soup

★★★★★ 2
a recipe by
James Wiley
Dixon, MO

I love this recipe!! It is the perfect soup for those cold and blustery days!!

★★★★★ 2
serves 6-8
prep time 20 Min
cook time 20 Min

Ingredients For fully loaded baked potato soup

  • 2/3 c
  • 2/3 c
    ap flour
  • 7 c
  • 4 lg
    baking potatoes, peeled, cooked and cubed
  • 4 stalk
    scallions, sliced
  • 1 lb
    bacon, cooked and crumbled
  • 1 1/4 c
    cheddar cheese, shredded
  • 1 c
    sour cream
  • 3/4 tsp
  • 1/2 tsp

How To Make fully loaded baked potato soup

  • 1
    Peel, cube and cook potatoes until tender. Drain in colander. Set aside.
  • 2
    In a dutch oven, melt butter. Render the bacon down until lightly crispy. Do not drain bacon fat!!! Add onions and cook until translucent. Add flour to form a roux. Stir constantly until the roux becomes off-white (blonde roux). Add milk gradually, stirring constantly until thickened.
  • 3
    Add potatoes and onions. Bring to a boil, stirring constantly. Reduce heat and simmer for 10 mins.Add remaining ingredients, stirring until cheese is melted.
  • 4
    Keep warm.Add milk as needed if the soup become too thick.
  • 5
    Serve in a normal bowl or a sourdough bread bowl, garnish with additional bacon, if you reserved as well as some shredded cheese and scallions that are cut lengthwise like a small paint brush.

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