The first time I had Loaded Baked Potato Soup was this past summer; I immediately fell in love with its hearty deliciousness. I have experimented with trying to replicate it ever since that delightful day!
Although I first had this soup in the summer, it would be the perfect comfort food on a cold winter’s night.
Trust me when I tell you this soup is a meal in itself; no need for a sandwich! The soup is thick, creamy, filling, full of flavour and really does taste like a loaded baked potato. How could you go wrong?
Cook bacon until brown and crispy.
Once your onions are translucent add flour, whisk constantly for two minutes to cook the raw taste from the flour.
Gradually whisk in 4 cups of the milk and cook, whisking constantly, until slightly thickened.
Cut baked potatoes in half and when cool enough to handle, scoop flesh of potatoes into a bowl and add to soup. Give potatoes a quick mash. You will want some potatoes to be finely mashed and others to be a bit chunky.
I had yellow cheddar in the fridge so I used that, but a white cheddar would make the soup a lighter colour. It’s up to you, both varieties work equally well.
The toppings really add to the soup. They are not just aesthetically beautiful, they are an integral part of the recipe.
- SOUP -
- 6 medium russet potatoes
- 4 slices bacon, diced (Reserve as garnish)
- 1 medium sized onion, finely chopped
- ¼ cup all-purpose flour
- 4 - 5 cups milk
- 1 cup shredded old cheddar cheese
- ½ cup sour cream
- salt and freshly ground black pepper, to taste
- GARNISH - (Which is an integral part of the soup)
- reserved bacon
- ½ cup sour cream
- ½ cup grated old cheddar cheese
- 2 green onions, thinly sliced
- Wash & pierce potatoes, bake in a 400 degree oven for 50 - 60 minutes or until easily pierced with the tip of a knife.
- Heat a large dutch oven over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
- Drain all but a couple of tablespoons of bacon fat from pan.
- Heat remaining fat and add chopped onions. Cook over medium heat until translucent.
- Add flour, whisk constantly for 2 minutes to cook rawness from flour.
- Gradually whisk in 4 cups of the milk and cook, whisking constantly, until slightly thickened, about 5 minutes.
- Cut baked potatoes in half and when cool enough to handle, scoop flesh of potatoes into a bowl and add to soup.
- Give potatoes a quick mash. You will want some potatoes to be finely mashed and others to be more chunky.
- At this time, if soup appears very thick, add more milk until desired consistency.
- Stir in the 1 cup of grated cheddar and the ½ cup sour cream.
- Season with salt and pepper.
- Ladle into serving bowls. Add a dollop of sour cream, some grated cheese, some bacon pieces and a sprinkling of green onions.
I hope you will give this recipe a try. It really is delicious!
If you have any questions at all, please don’t hesitate to ask and I will do my very best to answer.