Loaded Baked Potato Soup
  • 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
  1. Wash & pierce potatoes, bake in a 400 degree oven for 50 - 60 minutes or until easily pierced with the tip of a knife.
  2. 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.
  3. Drain all but a couple of tablespoons of bacon fat from pan.
  4. Heat remaining fat and add chopped onions. Cook over medium heat until translucent.
  5. Add flour, whisk constantly for 2 minutes to cook rawness from flour.
  6. Gradually whisk in 4 cups of the milk and cook, whisking constantly, until slightly thickened, about 5 minutes.
  7. Cut baked potatoes in half and when cool enough to handle, scoop flesh of potatoes into a bowl and add to soup.
  8. Give potatoes a quick mash. You will want some potatoes to be finely mashed and others to be more chunky.
  9. At this time, if soup appears very thick, add more milk until desired consistency.
  10. Stir in the 1 cup of grated cheddar and the ½ cup sour cream.
  11. Season with salt and pepper.
  12. Ladle into serving bowls. Add a dollop of sour cream, some grated cheese, some bacon pieces and a sprinkling of green onions.
Recipe by Older Mommy Still Yummy at https://oldermommystillyummy.com/loaded-baked-potato-soup/