Loaded Baked Potato Soup
From shandy 16 years ago
- 35 minutes to make
- Serves 8
In half the time it takes to bake a potato, you can have all the flavor of a fully loaded one *and* be able to eat it with a spoon. The addition of fried potato skins as a garnish pulls the whole soup together to give it the overall loaded baked potato flavor. Read more The step that calls for the soup to be put into a blender may sound like a little extra work but it is sooo worth it! You will have a very thick and creamy soup that is soooo filling and delicious. =D See less
Ingredients
- 8 ounces bacon, chopped shopping list
- 3 pounds russet potatoes, scrubbed shopping list
- 1 large onion, chopped shopping list
- 2 garlic cloves, minced shopping list
- 2 T. all-purpose flour shopping list
- 4 c. low-sodium chicken broth shopping list
- 1 c. heavy cream shopping list
- 1/4 t. dried thyme shopping list
- 2 c. shredded sharp cheese, plus additional for garnish shopping list
- 1 c. sour cream, plus additional for garnish shopping list
- pepper shopping list
- 3 scallions, sliced thin shopping list
How to make it
- Cook bacon in Dutch oven over medium heat until crisp, about 8 minutes. While bacon is cooking, use vegetable peeler to remove wide strips of potato peel; reserve peels, Cut peeled potatoes into 3/4-inch pieces. Using slotted spoon, transfer bacon to plate lined with paper towels. Add reserved potato skins to bacon fat in pot and cook until crisp, about 8 minutes. Using slotted spoon, transfer potato skins to plate with bacon.
- Add onion to fat remaining in pot and cook over medium heat until golden, about 6 minutes. Stir in garlic and flour and cook until fragrant, about 1 minute. Gradually whisk in broth and cream, stir in thyme and potatoes, and bring to boil over high heat. Reduce heat to medium-low, cover pot, and cook until potatoes are tender, about 7 minutes.
- Transfer 2 cups cooked potatoes to bowl. Puree remaining soup in batches in blender until smooth. Return to pot and warm over medium-high heat. Off heat, stir in cheese until melted, then whisk in sour cream, Return reserved potatoes to pot and season soup with pepper. Ladle soup into bowls, garnish with bacon, fried potato skins, scallions, and sour cream.
- REHEATING LEFTOVERS: To reheat leftover portions of the Loaded Baked Potato Soup, gently warm the soup in a saucepan over medium heat until steaming. Do not let the soup boil, which will cause the sour cream to separate.
Frying Bacon
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Frying Potato Skins
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Removed For Later
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Ingredients for Soup
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Blending Soup
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Blended
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The Rating
Reviewed by 11 people-
This looks wonderful..I love potato soup and Im drooling over you pictures..thanks for another excellent recipe!
michellem
in Idaho loved it
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This sounds awesome...thanks for posting!
pat2me
in Nashua loved it
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Fantastic recipe and sooo delicious. The perfect comfort meal. Thank you! =)
I love your photos...
lunasea
in Orlando loved it
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