Loaded Baked Potato Soup
Serves 610 mins prep80 mins cook
In this loaded baked potato soup, potatoes are baked until tender before being simmered with garlic, milk, cheese, sour cream, bacon, and green onions.
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What you need
Instructions
-1 Preheat oven to 400F. Pierce potatoes with a fork and bake for about 1 hour directly on oven rack, or until fork tender. -1 When potatoes are cool enough to handle, peel them, transfer to a large bowl, and mash the flesh. I mash coarsely so there are big potato chunks but mash as small as desired; set aside. -1 To a a large Dutch oven or stockpot, add the butter, flour, and cook over medium heat for about 3 to 5 minutes, stirring constantly, until flour is thickened. You’re making a roux and it’s very important the mixture is thick or soup will never thicken properly later. -1 Add the garlic and cook for about 1 minute, or until fragrant; stir constantly so it doesn’t burn. -1 Add the milk, 6 ounces cheese, salt, pepper, and stir until the cheese has melted. -1 Add the potatoes, sour cream, 3/4 cup bacon, 1/2 cup green onions, and stir to combine. -1 Simmer on low for about 5 minutes, or until soup is heated through; don’t allow it to boil. -1 Taste and check for seasoning balance, adding more salt or pepper if desired, to taste. -1 Ladle into bowls and evenly top with the remaining 2 ounces cheese, 1/4 cup bacon, 1/4 cup green onions, and serve immediately.View original recipe