Cream Soup

Loaded Baked Potato Soup

Try using gouda in this delicious instead of cheddar for a creamier potato soup!

Loaded Baked Potato Soup

David Cook

Servings

4

Prep Time

30 minutes

Cook Time

30 minutes

Cuisine

American

Category

Soup

We love this soup for cold fall days

Loaded Baked Potato Soup

Ingredients

  • 1 ½ # (2-3) pre-baked potatoes, diced into ½” pieces

  • 8 ounces bacon, diced

  • 1 onion, diced very small

  • 3 cloves garlic, minced

  • Salt and pepper, as you go

  • 2 T. butter

  • 4 T. flour

  • 1 C. chicken stock

  • 3 C. milk

  • ½ C. cremaor sour cream

  • 2 green onions, sliced very thin, green parts only

  • 1 C. shredded gouda cheese

Directions

  1. In a large dutch oven, add the bacon and render out the fat from the bacon over medium low heat.  When the fat is rendered and the bacon is crispy, remove the bacon to a paper towel lined plate and leave the fat in the pan.

  2. Add the onion and saute until translucent.  Season with salt and pepper. Add the garlic, and cook for another 1-2 minutes.  Season.

  3. Add the butter and let melt.  Add the flour and stir in well, ensuring there are no clumps. Continue to cook the flour for 1-2 minutes, being sure NOT to let the flour burn to the bottom on the pot. (Its going to want to – believe me.)

  4. Add the stock slowly and let thicken slightly.  Then add the milk and let thicken over a nice medium low simmer. Add the cheese in batches, stirring until it’s fully melted before adding more.  Season with salt and pepper.  When the soup has thickened, add the crema/sour cream.  Season.

  5. Add the potatoes and some of the reserved bacon and stir in. Garnish with bacon, cheese, and green onion and enjoy!
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