All the flavors of a loaded baked potato - in soup form! This creamy, thick soup is warm, hearty, and weeknight easy!
Anyone else loving that we've been forced to stay home a few days? Charlotte got mostly ice but enough to shut things down for the weekend. However, by next weekend it'll be nearly flip flop weather again so we certainly can't complain! Unfortunately, our neighbors to the north may be digging out a bit longer than that.
Winter weather has been a roller coaster so far this season so anytime I see low temps in the forecast, I don't waste a chance to make a cold day meal. You know those things you only want when it's frigid outside? Soups, stews, casseroles, etc. We had this soup recently and I couldn't wait to share it!
This soup is quickly done on the stove top with very little prep work so it's weeknight easy. It's very thick - you will question yourself at first but stay with me, the potatoes really thicken it up. So much that you may want to add more broth or milk to thin it some. I liked it super thick but Jason thinned his out a bit.
Don't be tempted to mix the bacon into the soup - nobody likes limp bacon. Save the crumbles to serve on each bowl so it holds the crispiness.
Loaded Baked Potato Soup
8 slices bacon
5 tablespoons butter
1/4 cup all-purpose flour
3.5 cups milk, plus more if needed
1 lb russet potatoes, peeled and cubed
2 green onions, thinly sliced (plus additional for garnish, if desired)
1.5 cup shredded cheddar cheese (plus additional for garnish, if desired)
1/2 cup sour cream
salt and pepper, to taste
On a foil lined baking sheet, spread out the slices of bacon. Place in the (cold) oven, turn the oven temp to 400, and set the timer for 20 minutes. When the timer goes off, remove the pan, allow to cool a few minutes, then crumble and set aside.
Meanwhile, in a large Dutch oven, melt the butter over medium heat. Once melted, whisk in the flour and cook for about a minute, or until light brown. Slowly whisk in the milk, about 1 cup at a time. Continue whisking until slightly thickened, about 2-3 minutes. Stir in the diced potatoes and green onions. Stir frequently as it comes to a boil.
Reduce heat to simmer and cook, stirring often to avoid sticking, until the potatoes are tender, 20-25 minutes. Stir in the cheese, sour cream, and a decent amount of salt and pepper (to taste). Add more milk (or even chicken broth) to thin out, if needed.
Serve each bowl topped with a healthy serving of reserved chopped bacon and garnishes, if desired.
Source: adapted from Center Cut Cook