fully loaded baked potato soup

★★★★★ 1 Review
jenjen23 avatar
By jenna tinsman
from avon, IN

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!

★★★★★ 1 Review
serves 4
prep time 20 Min
cook time 1 Hr

Ingredients For fully loaded baked potato soup

  • 4 lg
    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 sm
    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

How To Make fully loaded baked potato soup

  • 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.

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