Fully Loaded Baked Potato Soup

Fully Loaded Baked Potato Soup Recipe

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James Wiley


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

★★★★★ 2 votes
20 Min
20 Min


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2/3 c
2/3 c
ap flour
7 c
4 large
baking potatoes, peeled, cooked and cubed
4 stalk(s)
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


  • 1Peel, cube and cook potatoes until tender. Drain in colander. Set aside.
  • 2In 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.
  • 3Add potatoes and onions. Bring to a boil, stirring constantly. Reduce heat and simmer for 10 mins.Add remaining ingredients, stirring until cheese is melted.
  • 4Keep warm.Add milk as needed if the soup become too thick.
  • 5Serve 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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About Fully Loaded Baked Potato Soup

Course/Dish: Cream Soups, Other Soups

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