Fully Loaded Baked Potato Soup
Ingredients
- 8russet potatoes
scrubbed cleaned and pierced with a fork all over
- 8slices bacon
- 6 tbspbutter
- 1yellow onion
finely chopped
- 4 clovesgarlic
roughly chopped
- ⅓ call purpose flour
- 4 cchicken stock
- 1 tspkosher salt
- 1 tspfreshly cracked black pepper
- 2 tbspolive oil
- ½ csour cream
- freshly shredded cheddar cheese
- sliced scallions
- sour cream
- bacon
Directions
- 1
Preheat the oven to 425 degrees F. Place the potatoes directly on the middle rack and bake for 60 minutes until fork tender.
- 2
Scoop the white insides out of the baked potato skins. Roughly chop the white insides and set them aside. Tear the potato skins and set aside.
- 3
In a large stock pot, cook the bacon over medium heat. Once it’s crispy, remove bacon from the pan and drain off the grease. Once bacon has cooled, tear into small pieces.
- 4
Add 4 tablespoons butter to stock pot. Add onion and continue to cook over medium heat until onion is caramelized. Add minced garlic and flour. Stir until the flour is cooked, about 1-2 minutes. While stirring, slowly add chicken stock to the flour mixture and whisk to combine to prevent lumps. Bring to a simmer then turn heat to low. Add the insides of the diced baked potato and season with sea salt and pepper. Cover pot and continue to cook over low heat.
- 5
In a large saute pan add 2 tablespoons of butter and 2 tablespoons olive oil over medium-high heat. Add the torn potato skins and fry them until crisp and heated through.
- 6
Add 1/2 of the crumbled bacon, 1 cup of cheddar cheese, ½ cup of scallions and sour cream into the pot of soup. Stir well and continue to cook over low heat until heated through and cheese is melted.
- 7
Serve soup topped with remaining bacon, cheddar cheese, scallions and crisp potato skins on top.
Fully Loaded Baked Potato Soup
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About this Recipe
Indulge in the Ultimate Comfort: Fully Loaded Baked Potato Soup
Imagine the rich, creamy essence of your favorite fully loaded baked potato transformed into a soul-warming bowl of soup. This Fully Loaded Baked Potato Soup recipe brings that dream to life, offering an incredibly satisfying and flavorful experience that's perfect for chilly evenings or any time you crave true comfort food. We're talking tender russet potatoes, crispy bacon, tangy sour cream, and sharp cheddar cheese all melded into a velvety broth. It's not just a soup; it's an experience.
What makes this Loaded Potato Soup truly special is its dedication to the classic baked potato profile. We start by baking the potatoes, infusing them with that signature earthy flavor before mashing them into a luxurious base. The crisp, salty bacon pieces provide a delightful contrast in texture and a burst of savory goodness. Freshly chopped onion and garlic build a foundational aroma, while a simple roux ensures a thick, creamy consistency that coats every spoonful.
Tips for the Perfect Bowl
- Potato Perfection: Don't skip baking the potatoes! This step is crucial for developing the deep, authentic baked potato flavor that elevates the entire soup.
- Crispy Bacon: Ensure your bacon is perfectly crispy before crumbling. It adds an essential textural element that complements the creamy soup beautifully.
- Generous Toppings: The "fully loaded" part isn't just a suggestion! Pile on the fresh shredded cheddar, dollops of sour cream, and bright green scallions right before serving for an explosion of flavor and color.
- Variations to Explore:
- For an extra hearty meal, consider adding some cooked, shredded chicken during the last 15 minutes of simmering.
- To make it vegetarian-friendly, substitute vegetable broth for chicken stock and omit the bacon, perhaps adding some smoked paprika for a hint of smoky flavor.
This Baked Potato Soup is more than just a meal; it's a hug in a bowl, promising warmth and incredible flavor with every delicious spoonful. Serve it with a side of crusty bread or a light green salad for a complete and utterly satisfying dinner.