Hey everyone, it’s Drew, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, loaded baked potato soup. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

This recipe for potato soup includes bacon, onion, ham, sour cream, cheddar cheese, green onions—and plenty of potatoes, of course. Use a high-starch variety of baking potato, also known as a russet, for this recipe, to ensure that your loaded potato soup has a hearty body and a creamy texture. When done, the tip of a paring knife should go through the potatoes easily.

Loaded Baked Potato Soup is one of the most favored of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. They are fine and they look wonderful. Loaded Baked Potato Soup is something that I have loved my whole life.

To get started with this recipe, we have to prepare a few components. You can have loaded baked potato soup using 11 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Loaded Baked Potato Soup:

1. Take 1 lb bacon, diced
2. Prepare 1 onion, diced
3. Make ready 5 large russet potatoes, peeled and cubed
4. Make ready 4 cup chicken stock
5. Get 3 tbs butter
6. Make ready 3 tbs flour
7. Make ready 1 1/2 cup 2% milk
8. Prepare 3 green onions, sliced
9. Prepare 3/4 cup shredded cheddar cheese, divided
10. Make ready 1/2 tsp black pepper
11. Take Sour cream for garnish, optional

I try to use left over baked potatoes to save some time. Transfer to a paper towel-lined plate; set aside. This soup incorporates pre-baked cubes of potato with onion, crumbled bacon, cheddar cheese and sour cream in a milk soup base which has been thickened with a roux. How to Make Creamy Potato Soup: Place potatoes in a pot, cover with water, season with salt and cook until tender then drain.

Steps to make Loaded Baked Potato Soup:

1. In a large stock pot, cook bacon until crisp. Remove with a slotted spoon to drain and set aside. Drain all but 2 tablespoons of bacon grease from the pot. Cook the onions in the remaining bacon grease for about 5 minutes, until tender.
2. Add potatoes and chicken stock to pot. Bring to boil, reduce heat to medium and simmer about 20 minutes, until potatoes are tender. With a slotted spoon, remove a few scoops of potatoes. Place in a bowl and mash with a fork. Set aside.
3. In a small sauce pan, melt butter. Stir in flour and cook for 2 minutes. Whisk in milk, bring to boil and simmer until thickened. Slowly stir into stock pot. Bring to a boil, reduce heat to low and simmer. Stir mashed potatoes back into pot.
4. Add 1/2 cup shredded cheese, three-fourths of the bacon and half the sliced green onions to the pot. Add pepper. Stir to combine. Cook an additional 5 minutes.
5. To serve, ladle soup into individual bowls and top with some shredded cheese, bacon, green onions and optional sour cream.

This loaded baked potato soup will make your whole family happy! Thick, hearty, and so good, with cheddar cheese, bacon, sour cream, and green onions. I'm so excited to have another week down. Next week I'm going on a tropical vacation, and the countdown is on! Set Instant Pot to Sauté, and melt butter.

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