Soups & Stewscookingclassy5.0
Loaded Baked Potato Soup
A hearty soup that taste just like a loaded baked potato! It's made with tender smashed russet potatoes and their crispy fried skins, salty bacon, flavorful sharp cheddar and parmesan, and it's all in a rich base of creamy milk and sour cream. Delicious!
👥 6 Servings⏱️ Prep & Cook: 1h 45m⏳ Prep: 25 min🔥 Cook: 1h 20m👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- knife
- pot
- skillet
- bowl
📝 Preparation Steps
1
Preheat oven to 400 degrees. Scrub and rinse potatoes well under cool running water (you want them very clean as peels will be used later for the soup). Pierce each potato several times with a fork.
2
Place potatoes in oven and bake until tender all the way through when pierced with a knife, about ⏱️ 1 hour to ⏱️ 1 hour ⏱️ 15 minutes. Remove from oven and let rest until cool enough to handle.
3
Meanwhile in a large pot cook bacon over medium heat until it's just crisp, remove bacon while leaving rendered fat in pot. Transfer bacon to a paper towel lined plate.
bacon, (chopped)9 oz
4
Return pot to low heat, add light portion of green onions and saute ⏱️ 1 minute. Add flour, cook and stir ⏱️ 30 seconds, add garlic and continue stirring ⏱️ 30 seconds longer.
minced garlic (3 cloves)1 Tbsp
5
While stirring slowly pour in chicken broth, then pour in milk. Scoop out as much potato flesh (white portion) as possible while leaving just potato skins, reserve skins and transfer potato flesh to soup.
milk (2% or whole)3 cups
6
Season soup with plenty of salt to taste and black pepper to taste. Bring soup to a light simmer over medium-high heat stirring frequently. Reduce heat to medium-low, cover and simmer soup about ⏱️ 5 minutes stirring occasionally.
Salt (and black pepper)
7
Off heat use a potato masher to mash potatoes in soup into smaller chunks. Stir in sour cream, cheddar cheese, parmesan cheese. If desired stir in up to 1 cup more cheddar to boost cheesy flavor if desired.
8
While soup is cooking you can prepare the potato skins. Use about 7 or 8 halves of them. Dice those into small pieces (first rows then squares).
9
Heat the olive oil in a 12-inch skillet over medium-high heat. Add potato skins, season with salt and pepper and cook tossing occasionally, until golden brown and crisp, about 7 to ⏱️ 10 minutes.
olive oil3 TbspSalt (and black pepper)
10
To serve the soup ladle soup into individual bowls, top with more cheddar, cooked bacon, fried potato skins, and the green onion greens.
bacon, (chopped)9 oz
Nutrition Facts
calories
684 kcal
fat Content
40 g
serving Size
1 serving
fiber Content
4 g
sugar Content
9 g
sodium Content
941 mg
protein Content
26 g
trans Fat Content
0.2 g
cholesterol Content
77 mg
carbohydrate Content
58 g
saturated Fat Content
16 g
unsaturated Fat Content
21 g
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