Fully Loaded Baked Potato Soup is kicked up a notch by adding crispy potato skins! Easy to make and always a favorite!
It's still been soup weather here in Seattle...We have had a few sunny warm days followed by plenty of rain and overcast skies...
So I bring you a favorite in our house, baked potato soup or should I say chowder per the Hubby's suggestion. OK, I know I say that a lot but it's simply the truth. I mean who doesn't love a creamy cheesy baked potato with plenty of bacon, green onions, sour cream and lets not forget the best part a crispy baked potato skin?
Not I and defiantly not the Hubby or kiddos! In the last week I have already had at least 3 request to have this soup for dinner again. Like the other night when I was talking with my Sister's in laws about bringing over dinner to Mom's house (it's my Mother in law but I call her Mom), the kids first question was can you make baked potato soup to bring? I was like we just had that! How can I write a food blog and always repeat recipes? Then it was followed with but it's so good Mom!
Sadly enough that wasn't in my plan but boy will I have something else yummy to bring to you next week!
Brown 6 pieces bacon in a large stock pot over medium heat. Remove bacon and drain off fat.
Add 4 tablespoons butter to the pan and chopped onion continue to cook over medium heat. Scrape the yummy brown bits off the bottom of the pan and cook onions until caramelized.
Add flour, garlic and stir into butter.
Cook flour until well absorbed and cook for about 1-2 minute.
Stir 4 cups chicken stock into the flour mixture while stirring. Bring to a simmer and turn heat to low.
Scoop insides out of potato skins and set skins aside.
Roughly chop insides of the bake potato.
Add potato to the chicken stock mixture and stir well.
Measure 2 cups of the shredded cheese.
Add 2 cups cheddar cheese, 2/3 of the sliced scallions, and 1 cup greek yogurt. Stir until combined.
Add half of the bacon bits.
Potato skins are the best part of a baked potato right? So I decided to crisp up the skins to top the soup! Deliciousness!
Chop up potato skins. In a large skillet add 2 tablespoons butter and 2 tablespoons olive oil. Melt butter over medium-high heat. Add potato skins and cook until potato skins are heated through and crispy.
Top soup with remaining bacon bits, cheese, crisp potato skins and scallions (green onions).