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Loaded Baked Potato Soup Recipe

Ingredients

How to make it

  • 1. Melt butter in a 4 ½ quart Dutch oven or soup pot over medium heat. Meanwhile, peel and coarsely chop the onion, adding it to the pot as you chop. Raise the heat to medium high and cook until the onion begins to soften, about 2 minutes. Meanwhile, cut the baked potatoes in half.
  • 2. Add the broth to the soup pot, raise the heat to high, and bring to a boil. When the broth boils, reduce the heat to medium. Meanwhile, scoop the insides out of the baked potatoes into a 2 quart or larger bowl, leaving a ¼ inch thick shell. (You will have about 3 cups of potato.) Cut the potato into bite sized pieces and add them to the pot.
  • 3. Add the milk and sour cream and stir well. Add the salt and black pepper and taste to correct the seasonings. Cook until heated through, 3 to 5 minutes. Serve at once, garnished with bacon bits and cheese, if desired.

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The Cook

Semigourmet53 Duluth, Georgia

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