Fully Loaded Baked Potato Soup recipe.
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).
Fully Loaded Baked Potato Soup
Preparation Time: 10 minutes
Cook Time: 30 minutes
- 4 whole Extra Large Baked Potatoes Or 8 Regular Baked Potatoes, Rubbed With 2 Tablespoons Olive Oil and Sea Salt Before Baking
- 6 whole Slices Bacon, Diced
- 6 tablespoons Butter
- 1/2 whole Onion, Chopped
- 2 cloves Garlic, Minced
- 1/3 cup All-Purpose Flour
- 4 cup Chicken Stock
- 1/2 teaspoon Sea Salt Or To Taste
- 1 teaspoons Ground Pepper Or To Taste
- 2 tablespoon Olive Oil
- 3 cups Cheddar Cheese
- 4 whole Scallions (Green Onions), Sliced
- 1 cup Greek Yogurt
Scoop out white insides out of the baked potato skins. Roughly chop the white insides and set aside. Chop potato skins and set aside.
In large stock pot brown the diced bacon over medium heat. Remove bacon and drain off the grease.
Add 4 tablespoons butter to the brown bits at the bottom of the stock pot. Add onion and continue to cook over medium heat until onion is caramelized. Add minced garlic and flour. Stir flour until absorbed by the butter and cooked about 1-2 minutes.
While stirring slowly add chicken stock to the flour mixture to prevent lumps bring to a simmer and turn heat to low. Add the insides of diced baked potato. Add sea salt and pepper. Cover pot and continue to cook over low heat.
In a large saute pan add 2 tablespoons butter and 2 tablespoons olive oil over medium-high heat and cook until butter is melted. Add potato skins and fry until crisp and heated through.
Add 1/2 of the bacon, 2 cups Cheddar cheese, 2/3 of scallions, and Greek yogurt. Stir well and continue to cook over low heat until heated through and cheese is melted.
Serve soup topped with remaining bacon, cheedar cheese, scallions and crisp potato skins.