Hello everyone! Hope your winter isn’t as shiverious (is that word? Google doesn’t think so…but I do) as it has been here in Indiana! It’s been high time to batten down the hatches and curl up next to the space heater. It’s the perfect weather for a warm creamy soup. If that sounds good too, then you are in luck. I have just the thing! Loaded Baked Potato soup!
Potato soup and this little expansion of that have become quite popular as I see tons or recipes around. I hesitated in adding this post because, why add another loaded potato soup to the internet. That said, I figured that mine always earns high praise (it’s Hayleys favorite dish) and everyone else seems to love it. So why not share it with the world!
It’s a very thick and hearty soup that we actually base a whole dinner around, it really is that filling! Starting with a roux (if you wanna learn a little more about that go here), then adding a high fat content milk (2% or whole), you will get a delicious base to build the rest off of.
One thing different than some is that I add a couple of chicken bouillon cubes. It not only adds salt but also that savoriness of chicken that helps prevents the dish from becoming bland. Another tip is when I prepare the bacon, I use a whole package at once. I use kitchen shears to slice the bacon into tiny pieces. This way the whole package fits in a 12-in skillet no problem and I don’t have to chop anything afterwards!
Once finished you can really make an impact by saving some of the green onion, bacon and cheese to use as a garnish (maybe even a dollop of daisy). What you get is a stupendous presentation to wow anyone you are trying to impress.
If you happen to try it out, let me know! As always, if you have any questions I am at your service! Enjoy!
Loaded Baked Potato Soup
A yummy, delicious soup that is creamy, hearty and full of flavor!
- 5 Medium Russet potato
- 1/4 cup flour
- 4T butter
- 4 cup milk
- 2 chicken bouillon cubes
- 2 green onions, sliced
- 1 1/2 cup shredded sharp cheddar cheese
- 12 oz bacon (cooked and chopped)
- 1/2 cup sour cream
- salt and pepper
- Step 1 Peel and cube your potato (I prefer a small cube) and submerge in water if not being cooked immediately
- Step 2 Melt the butter over medium heat and then add the flour. Cook until bubbly, continue to cook another minute.
- Step 3 Slowly, about 1/4 cup at a time, add the milk and whisk. Wait until thickened then add another 1/4 cup. Continue until the first two cups of milk are fully incorporated.
- Step 4 Add the last two cups of milk and chicken bouillon then switch to a high temp spatula.
- Step 5 Cook and stir until thickened and slightly bubbly. Add your potatoes and green onions. (save a pinch of onion for garnish).
- Step 6 Simmer on medium to medium low until potatoes are tender. This should be about twenty minutes.
- Step 7 Once cooked, remove from heat and stir in sour cream, bacon and cheddar cheese (preserving some for garnish). Mix until incorporated.
- Step 8 Salt and pepper to taste.
- Step 9 Garnish with bacon, sour cream, green onion, and cheese.
- Step 10 Serve and enjoy!