Hello everybody, it is John, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, loaded baked potato soup. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Loaded Baked Potato Soup is one of the most popular of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Loaded Baked Potato Soup is something which I’ve loved my entire life. They’re fine and they look wonderful.
Loaded Baked Potato Soup - All the flavors of a loaded baked potato comes together in this comforting soup! All the flavors of a loaded baked potato comes together beautifully in this satisfyingly creamy and comforting soup! If you like loading your baked potatoes will all those delish dairy ingredients, then you'll love this soup recipe, too!
To begin with this particular recipe, we have to 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:
- Get 1 lb bacon, diced
- Prepare 1 onion, diced
- Prepare 5 large russet potatoes, peeled and cubed
- Get 4 cup chicken stock
- Get 3 tbs butter
- Get 3 tbs flour
- Prepare 1 1/2 cup 2% milk
- Get 3 green onions, sliced
- Get 3/4 cup shredded cheddar cheese, divided
- Get 1/2 tsp black pepper
- Make ready Sour cream for garnish, optional
Make Guy Fieri's easy fully-loaded baked potato soup from Guy's Big Bite, and top it with your favorite fixin's - bacon, cheese, sour cream and chives. When done, the tip of a paring knife should go through the potatoes easily. All your favorite baked potato toppings—bacon, cheddar, sour cream, green onions—in a spoon with this recipe from Delish.com. Delish editors handpick every product we feature.
Instructions 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.
We may earn commission from the links on this page. The secret to slimming it down is swapping part of the potatoes with cauliflower, you can't even tell! It's truly a loaded baked potato soup. My father, being the potato-craving German he is and therefore completely biased, raved about this soup. The baked potato soup will keep for about five days, and reheats well either in the microwave or over low heat on the stovetop.
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