Hey everyone, it is Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, loaded baked potato soup. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Loaded Baked Potato Soup is one of the most popular of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. Loaded Baked Potato Soup is something which I have loved my whole life.

Loaded Baked Potato Soup - All the flavors of a loaded baked potato comes together in this comforting soup! All the flavors of a loaded baked potato comes together beautifully in this satisfyingly creamy and comforting soup! Add in the mashed potatoes and combine.

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

If you like loading your baked potatoes will all those delish dairy ingredients, then you'll love this soup recipe, too! The best loaded potato soup recipe! Loaded Baked Potato Soup Recipe from Carnation Cafe A classic baking potato is the russet, which is one of the most starch-filled in the world of spuds.

Instructions 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.

That starch is released as the potatoes cook in the broth, becoming part of the underpinning of a rich, thick soup. It's truly a loaded baked potato soup. My father, being the potato-craving German he is and therefore completely biased, raved about this soup. The baked potato soup will keep for about five days, and reheats well either in the microwave or over low heat on the stovetop. Loaded Baked Potato Soup The title is totally misleading as there is no mention of baking the potato scrubbing and dicing and then boiling takes place.

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