Loaded Baked Potato Soup

All of the goodness of baked potatoes, in soup form to warm you up on cold winter's days.

Course Soup

Cuisine American

Keyword bacon, baked potato, cheddar

Prep Time 10

Cook Time 50

Total Time 1

Servings Servings

Calories 544kcal

Ingredients

Ingredients:

6 slices bacon chopped
2 tablespoons unsalted butter
1 medium onion diced
3 tablespoons flour
2 cups low sodium chicken broth
3 cups whole milk
2/3 cup sour cream
1 cup shredded cheddar cheese
3 large baking potatoes baked, diced into bite size pieces, peeling optional
2 teaspoons kosher salt
1 teaspoon coarse black pepper
3 green onions diced

Instructions

In a large dutch oven or soup pot cook bacon until crispy. Remove and set aside. Reserve 1 tablespoons pan drippings add 2 tablespoons butter and cook until melted.
Add onions and sauté until they have softened a bit, about 3 minutes. Add 3 tablespoons of flour to the pan drippings.Whisk and cook one minute over medium heat
Whisk in the chicken broth. Slowly, whisk in the milk. Cook for 2-3 minutes or until the milk is warmed through. Add potatoes to the pot. If you're using an immersion blender, carefully blend the soup to desired creaminess.
Ladle into soup bowls, top with green onions and more cheddar. Serve hot.

Notes

This recipe uses baked potatoes that were prepared in advance. To do this: scrub the baking potatoes, pierce with a fork a few times. Bake in a 400 degree oven for 45-50 minutes or until soft.

Cooking the flour for a minute or so helps prevent your soup from having a pasty taste so don't skip this step.

If you want a smoother soup, use an immersion blender.

Leaving the skins on the potatoes will add a different texture to the soup.

Try not to let the soup boil as doing so will cause it to separate.

Nutrition information for estimation purposes only.

Nutrition