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.
I mean who doesn't love a creamy cheesy baked potato with plenty of bacon, green onions, sour cream and let's not forget the best part a crispy baked potato skin in soup form?
I mean who doesn't love a creamy cheesy baked potato with plenty of bacon, green onions, sour cream and let's not forget the best part a crispy baked potato skin in soup form?
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!
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 Diced Bacon in a large stock pot over medium heat.
Remove bacon and drain off fat.
Add 4 tablespoons butter to the pan and 1/2 whole Diced Onion continue to cook over medium heat.
Scrape the yummy brown bits off the bottom of the pan and cook onions until caramelized.
Add:
- 1/3 cup All-Purpose Flour
- 2 cloves Minced Garlic
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 4 Extra Large Baked Potatoes, and set skins aside.
Roughly chop insides of the bake potato.
Add potato to the chicken stock mixture, and stir well.
Add:
- 2 cups Cheddar Cheese
- 2/3 of the Sliced Scallions
- 1 cup Greek Yogurt or Sour Cream
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 Loaded Baked Potato Soup with remaining bacon bits, cheese, crisp potato skins and scallions (green onions).
We like to make these Bread Recipes to go with Fully Loaded Baked Potato Soup:
- Herbed Focaccia Bread
- French Bread Dinner Rolls
- Potato Rolls
- Irish Brown Bread
- Grandma Sybils Dilly Bread
Yield: 5
Loaded Baked Potato Soup
Fully Loaded Baked Potato Soup recipe with a crisp potato skin and bacon topping is a favorite fall soup recipe from Serena Bakes Simply From Scratch.
Prep time: 20 MinCook time: 30 MinTotal time: 50 Min
Ingredients
- 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 cups Chicken Stock
- 1/2 teaspoon Salt Or To Taste
- 1 teaspoon Ground Pepper Or To Taste
- 2 tablespoons Olive Oil
- 3 cups Cheddar Cheese
- 4 whole Scallions (Green Onions), Sliced
- 1 cup Greek Yogurt Or Sour Cream
Instructions
- 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.
Nutrition Facts
Calories
973.25Fat
56.92Sat. Fat
26.55Carbs
78.26Fiber
6.89Net carbs
71.38Sugar
8.89Protein
39.33Sodium
1471.06Cholesterol
131.07Calories are estimated.
That's one nice and hardy soup! I don't blame the kids for asking you to make it again. YUM!
ReplyDeleteOne of my favorite soups...and yours is made perfectly! While you're having soup weather, we're having a heat wave. I will save this recipe for the fall :)
ReplyDeleteahhhh man! Look at that! It looks fantastic!
ReplyDeleteThis sounds (and looks) absolutely delicious. I love how hearty it is, no wonder the family is begging you for it!
ReplyDeleteIt may be hot here today, but this soup is calling my name! :)
ReplyDeleteJust tried this today and the whole fam gobbled it up! YUM!! Thanks.
ReplyDeleteWow! This was a super recipe and my whole family loved it! Thanks so much for sharing!
ReplyDeleteHi Serena
ReplyDeleteI made this for my hubby to take to work with him today for a potluck, think it will be a big hit!! I tweeked a couple things (they like spicy) and will post the recipe to my blog today with a link back to you:)I didn't know that you are in Seattle until I read this recipe, I'm down in Gig Harbor. Thanks for the great recipe and those potato skins....get out of town, genious!!!
Connie
Hi Connie,
DeleteI can't wait to read your post and greatly appreciate you linking back!
We will have to have a lunch date one of these days, since we are so close! Have a wonderful Christmas!
♡Serena
Hi Connie,
DeleteI can't wait to read your post and greatly appreciate you linking back!
We will have to have a lunch date one of these days, since we are so close! Have a wonderful Christmas!
♡Serena
I am making this today :)
ReplyDeleteHi Audra! I can't wait to hear how it turns out!
DeleteWow, bake potato flavor all wrapped up in a soup! This was a big hit tonight :) Thank you!
ReplyDeleteThanks Audra! I am so glad everyone liked it! It's a favorite in our house too!
DeleteYes! I finally found the perfect soup recipe using baked potatoes! Our family makes potato skins on game day all season long and we've never found a good way to use the insides that everyone enjoys...until now! So thankful to have Monday's dinner in the bag each week with this delicious recipe. Thank you!
ReplyDeleteThe Best soup I've ever made hands down! Thanks for the recipe. Prefect as is..
ReplyDeleteThe best I have eaten, thank you for the recipe. It will be in the top of my soup recipes.
ReplyDeleteThank you so much for taking the time to let me know! I'm glad you enjoyed it!
Delete