Loaded Baked Potato Soup Recipe

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Serve a bowl of potato soup loaded with classic spinach salad for an easy, but totally satisfying soup and salad dinner. From the classic leek potato soup to the surprisingly delicious potato chip cookies, grab a potato peeler and check out all my potato recipes!

Baked potato soup was most likely invented as a tasty way to use baked potato leftovers. Whoever turned the potatoes into a creamy soup was great! Today, however, it is such a popular recipe that people no longer want to wait for potato leftovers. Therefore, this soup is made from scratch; each lavish and forgiving scoop.

Pour in a bowl, then cover it with all your favorite loaded potato fixings. The recipe combines like lightning on the stove for weekday dinners.

In case you need to feed the masses, it's perfect for hungry big crowds and small budgets. There's also a way to make baked potato soup in a slow cooker, in case you decide you can wait a little longer. Serve it with a fresh green salad, and you're the luckiest person on the block.

Ingredients of loaded baked potato soup:

Bacon. Because what is a baked potato loaded without bacon? Smoked Applewood, uncured … just pick your favorite bacon.Butter and flour. AKA roux.Milk. Whole milk works great, but so does any milk.Reddish Potatoes. Simple "baking potatoes" are best for this soup, as they have a higher starch content. Some cooks also make the soup with chopped and chopped potato chips. That depends on you.Chives Or chives. Cook with a little, but save a little to decorate.Cheddar cheese. Shredded Save some extra cheese to coat!Sour cream. If you don't want sour cream, baked potato soup also tastes just as good with thick cream, or an equal amount of cream cheese.Salt and freshly ground black pepper.

How to make baked potato soup:

In case you're curious, it's better than Chili’s, Wendy’s or The Corner Bakery…

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  1. Cook the bacon first. To do this, add the slices to a large saucepan or Dutch oven and cook over medium heat until crisp. Then remove it from the pot and place the cooked bacon on a few layers of paper towels. Once the bacon cools, you can crumble it to garnish the soup. Add the butter to the fat and let the butter melt.
  2. Then make the roux, which will keep the soup thick and creamy. Beat the flour in the melted butter until smooth and begin to brown, about 1 minute.
  3. Then add the milk, whisking constantly, to incorporate the milk into the roux. Keep beating for 2 to 3 minutes, until the mixture thickens.
  4. Next, add the potatoes, chives, and a little salt and bring the liquid to a boil. After the soup boils, turn the heat down to low, cover the pot, and simmer until the potatoes are tender, about 15 to 20 minutes.
  5. Once the potatoes are cooked, add the grated cheese and sour cream. Then season to taste with salt and pepper. At this point, you can adjust the consistency of the soup by adding a little more milk, if desired.
  6. Serve the soup warm, garnished with crumbled bacon, an additional pinch of cheese, and more chives or chopped chives.

How to make a loaded baked potato soup in a slow cooker:

A couple of little switches make this soup more ideal for slow cookers and pans:

  • Chicken soup. Potatoes will cook better over a long period of time in broth instead of milk. Use an equal amount of broth instead of milk. (You won't need the bacon fat.)
  • A little thick cream (6 to 8 ounces) will restore the creaminess of the soup once the potatoes are cooked.
  • Bacon: You'll also have to cook the bacon separately to make it crispy.

If that sounds like too many changes, then another great option is to make the potato soup as it is on the stove. When you're ready, transfer it to a clay pot to keep warm at your party. After all, it is a quick soup to make.

However, if you want to try slow cook baked potato soup, this is how:

  1. First, add the potatoes, chives, broth, and a little salt and pepper to the slow cooker. Then cover and cook on LOW for 6 hours or HIGH for 4 hours.
  2. Then, in a medium saucepan, melt the butter over medium heat. Whisk together flour, sour cream, and heavy cream until smooth, thick, and bubbly. When the pot is done cooking the potatoes, add the flour / cream mixture to the potatoes and stir well.
  3. After that, simply add the cheese. Then cover and cook on LOW For another 30 minutes.
  4. Before serving, adjust the seasoning with salt and pepper, and adjust the consistency with a little milk, if necessary.

Other delicious potato soup supplements:

  • Cooked crispy chorizo. Spicy chorizo ​​crumbs would be as good as bacon.
  • Chives or chives. Just like in a real baked potato.
  • Crispy onions. Crispy fried onions on top? I don't care at all.
  • Shredded chicken. Make it a shredded chicken meal.
  • Velveeta Instead of grated cheddar cheese, a block of melted cheese makes it easy.
  • Cream cheese. Cream cheese melts like a dream in the soup. Try it instead of sour cream.
  • Fresh cheese. This crumbly fresh cheese is just fantastic in the potato soup.

Reheat the baked potato soup:

  1. On the stove, gently reheat leftover soup over low heat, stirring occasionally until soup is well heated through.
  2. Slim down with a little milk if desired.

Craving for something divinely creamy, cheesy and absolutely valuable? Loaded Baked Potato Soup is the recipe to make tonight. Each plate has all the delicious things you put into a baked potato, and it's ready to devour in less than an hour. Cuisine: American Preparation time: 10 minutes Cook time: 30 minutes Total time: 40 minutes Servings: 6 servings Calories: 464kcal

  • 4 slices of bacon
  • 1/4 cup butter (1/2 stick)
  • 1/4 cup all-purpose flour
  • 4 cups milk and more as needed
  • 4 medium russet potatoes, peeled and cut into 1/2 inch cubes (about 2 pounds)
  • 2 thinly sliced ​​chives, plus more for garnish
  • Salt and freshly ground black pepper
  • 1 Cup of grated cheddar cheese and more to decorate
  • 1/2 cup sour cream
  • In a Dutch oven or large saucepan over medium heat, add bacon and cook until crisp, about 6 to 8 minutes. Drain on paper towels, then crumble (use this to decorate the soup). Do not drain fat from bacon.
  • In the Dutch oven, add the butter and stir until melted. Beat the flour until smooth and lightly browned, about 1 minute. Whipping constantly, add milk and cook until thickened, about 2 to 3 minutes.
  • Add potatoes, chives, and 1/2 teaspoon salt and bring to a boil. Reduce heat, cover, and simmer until potatoes are tender, about 15 to 20 minutes. Add cheese, sour cream, and salt and pepper to taste (I like 1 teaspoon of salt and 1/2 teaspoon of pepper).
  • Adjust the consistency of the soup with additional milk if desired. Serve hot garnished with crumbled bacon, more cheese, and more chives if desired.


Calories :: 464kcal

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