It snowed last night reminding me that winter really is here and the soup season is on. A really tasty and filling soup doesn’t have to cost an arm and a leg. My Loaded Baked Potato Soup is rich and silky and will leave you with a full tummy and wallet! Even my picky youngest son loves this soup. But he, as he’s stated, would eat a baby if I wrapped it in bacon!
One thing I love about this soup is that I can do the work in stages since there’s some cooling time required. I bake the potatoes first (you can microwave them to save time) then set them aside until they’re cool enough to handle.
When I can touch the potatoes without fear of third degree burns I remove the skins and chop the potatoes into chunks. This isn’t a precise thing. The potatoes will break up a bit and I’ll have pieces in varying sizes. This doesn’t matter. I just don’t want any huge pieces of potato.
While the potatoes are in the oven I fry the bacon until it’s nice and crispy. I’ll save a slice of the bacon to top each bowl but the rest I’ll chop into relatively small pieces. I reserve two tablespoons of the bacon drippings which I’ll use when I sauté the onions and garlic.
I dice 1/4 cup of onions and mince a clove of garlic.
To get the soup together I melt two tablespoons of butter in a large pot. I add the two tablespoons of reserved bacon drippings to the butter. When the butter is melted I add the onions and garlic and sauté them for about 2 minutes. I want the onion softened and a little translucent.
Next I add 1/3 cup of flour to the pot. I whisk it into the butter and bacon drippings and cook it on medium low for about 1 minute.
I slowly add the milk and half-and-half, whisking constantly until the mixture is smooth; I don’t worry about the onion and garlic bits. I just don’t want lumps of flour.
Next I stir in the cream of chicken soup and make sure it’s all well mixed. Then I season the soup with salt, pepper, and garlic powder. I don’t want to be stingy with the salt even though the bacon is salty.
Over medium high heat I simmer the soup until it’s slightly thickened. This takes 5 -7 minutes. Then I add 1 cup each of mild and sharp cheddar cheese and stir until the cheese is all melted.
I add the bacon next and stir it in to distribute it.
I stir in a cup of sour cream because you can’t have a good loaded baked potato without sour cream!
When everything is well combined I gently stir in the potato chunks and simmer the soup for a few minutes so it’s good and hot!
I ladle the soup into bowls, top it with some extra cheese, bacon, and fresh chives or green onions. Today it’s chives.
This soup is silky and cheesy and altogether satisfying. Let it snow! I don’t care! I have Loaded Baked Potato Soup!
A silky smooth, filling, and delicious soup that warms your heart as it fills your tummy!
- 4 large russet potatoes, scrubbed
- 8 bacon slices
- 4 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1/4 cup yellow onion, diced
- 1/3 cup all-purpose flour
- 2 cups milk
- 1 cup half and half
- 1 (10.5 oz.) can cream of chicken soup
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1 cup shredded mild cheddar cheese
- 1 cup shredded sharp cheddar cheese
- 1 cup sour cream
- Fresh chives, minced, for garnish (you can also use sliced green onions)
- Preheat oven to 400 degrees.
- Wash then pierce potatoes multiple times with a fork.
- Place directly on rack in oven for 40 – 45 minutes until potatoes are tender. Set aside to cool.
- While potatoes are baking cook bacon over medium high heat until crisp. Drain bacon, reserving 2 tablespoons of bacon drippings, and set aside to cool.
- When potatoes are cool enough to handle peel and cut into chunks (you can leave some peel on for texture if you choose).
- When bacon is cool enough to handle crumble it into bits reserving a piece cut into medium size pieces for garnish.
- In a large pot melt the butter over low heat.
- Add the reserved bacon drippings, onion, and garlic and sauté for 2 minutes or until onion is slightly translucent.
- Slowly whisk in the flour and cook for 1 minute.
- Slowly whisk in the milk and half-and-half until the mixture is smooth.
- Add the cream of chicken soup, stirring until everything is well combined.
- Add salt, pepper, and garlic powder and stir to combine.
- Simmer for 5 – 7 minutes until slightly thickened.
- Stir in cheeses, reserving 1/4 cup for garnish.
- Stir in bacon bits.
- Stir in sour cream.
- Add potato chunks, stirring them gently into the mixture.
- Allow soup to heat through and then ladle into bowls, topping with reserved cheeses, bacon, and chives or green onions.