Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, loaded baked potato soup. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Loaded Baked Potato Soup is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They are nice and they look fantastic. Loaded Baked Potato Soup is something that I’ve loved my entire life.
Soup so good we couldn't hide it in a can. Bring high-quality ingredients and flavors to your pantry. This recipe for potato soup includes bacon, onion, ham, sour cream, cheddar cheese, green onions—and plenty of potatoes, of course.
To begin with this recipe, we have to first prepare a few ingredients. You can have loaded baked potato soup using 11 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Loaded Baked Potato Soup:
- Take 1 lb bacon, diced
- Make ready 1 onion, diced
- Take 5 large russet potatoes, peeled and cubed
- Make ready 4 cup chicken stock
- Take 3 tbs butter
- Make ready 3 tbs flour
- Get 1 1/2 cup 2% milk
- Make ready 3 green onions, sliced
- Take 3/4 cup shredded cheddar cheese, divided
- Make ready 1/2 tsp black pepper
- Prepare Sour cream for garnish, optional
Melt butter in a large skillet over medium-high heat. Stir in bacon crumbles, reserved bacon drippings, flour, salt, and pepper. Baked potato soup is a favorite at our house. It is always the first soup I make of the year.
Steps to make Loaded Baked Potato Soup:
- In a large stock pot, cook bacon until crisp. Remove with a slotted spoon to drain and set aside. Drain all but 2 tablespoons of bacon grease from the pot. Cook the onions in the remaining bacon grease for about 5 minutes, until tender.
- Add potatoes and chicken stock to pot. Bring to boil, reduce heat to medium and simmer about 20 minutes, until potatoes are tender. With a slotted spoon, remove a few scoops of potatoes. Place in a bowl and mash with a fork. Set aside.
- In a small sauce pan, melt butter. Stir in flour and cook for 2 minutes. Whisk in milk, bring to boil and simmer until thickened. Slowly stir into stock pot. Bring to a boil, reduce heat to low and simmer. Stir mashed potatoes back into pot.
- Add 1/2 cup shredded cheese, three-fourths of the bacon and half the sliced green onions to the pot. Add pepper. Stir to combine. Cook an additional 5 minutes.
- To serve, ladle soup into individual bowls and top with some shredded cheese, bacon, green onions and optional sour cream.
I try to use left over baked potatoes to save some time. I also like to mash some of the potatoes and leave some chunked to get a better consistency. This soup incorporates pre-baked cubes of potato with onion, crumbled bacon, cheddar cheese and sour cream in a milk soup base which has been thickened with a roux. Heat a large skillet over medium high heat. Transfer to a paper towel-lined plate; set aside.
So that’s going to wrap this up for this exceptional food loaded baked potato soup recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
