Not to be confused with out favorite Baked Potato Soup, this is a really good soup as well, with a different bent. Actually the potatoes aren't even baked, so I'm really not sure why they chose that name. Thick and yummy, it's the perfect cool weather soup. I found the recipe on the Cooking During Stolen Moments blog. You're getting this recipe today because tomorrow is a special day.
Loaded Baked Potato Soup
- 1 pound bacon, diced
- 1 onion, diced
- 5 large Russet potatoes, peeled and cubed
- 3 cups chicken stock
- 3 Tablespoons butter
- 3 Tablespoons flour
- 1 1/2 cups milk
- 3 green onions, sliced (we used some chives that are up)
- 3/4 cup shredded cheddar cheese, divided
- 1/2 teaspoon black pepper
- Sour cream for garnish, optional
In a large stock pot, cook bacon until crisp. Remove with a slotted spoon to drain and set aside. Drain all but 2 tablespoons bacon grease from the pot. Cook the onions in the remaining bacon grease for about 5 minutes, until tender.
Add potatoes and chicken stock to pot. Bring to a 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.
In a small saucepan, melt butter. Stir in flour and cook for 2 minutes. Whisk in milk, bring to a boil and simmer until thickened. Slowly stir into stock pot. Bring to a boil, reduce heat to low and simmer. Stir smashed potatoes back into pot.
Add 1/2 cup shredded cheese, 3/4 of the bacon and half the sliced green onions to pot. Add pepper, stir to combine. Cook and additional 5 minutes.
To serve, ladle soup into individual bowls and top with some shredded cheese, bacon, green onions and optional sour cream.
