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There’s nothing quite like the comforting warmth of a hearty bowl of soup, and this loaded baked potato soup is the epitome of cozy, delicious comfort food. Perfect for chilly evenings at home or tailgating at a football game, this recipe takes the beloved flavors of a classic loaded baked potato and transforms them into a satisfying, hearty soup.
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FULLY LOADED BAKED POTATO SOUP RECIPE
LOADED BAKED POTATO SOUP INGREDIENTS
Not only is this a delicious and hearty fall meal, but the ingredients are relatively inexpensive. I think Russets are the best potatoes for this soup as they hold up the best to boiling so you still have some bite to the potatoes in the soup.
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Russet potatoes
bacon
butter
red onion
1-2 cloves garlic
all-purpose flour
milk
chicken broth
sharp cheddar cheese
sour cream
salt & pepper
green onions
stock pot
FULLY LOADED BAKED POTATO SOUP RECIPE
This is the ultimate fall comfort soup for me. It is creamy, decadent, and very filling. This is also a great soup to serve to a crowd. It is relatively inexpensive to make even in larger batches, and your guests can customize their bowls with a wide range of garnishes.
FULLY LOADED BAKED POTATO SOUP RECIPE
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Ingredients4-6 large potatoes8 slices bacon4 T butter½ onion chopped2 tsp garlic minced¼ C flour2 ½ C milk2 ½ C chicken broth1 C cheddar cheese shredded¾ C sour creamSalt & pepper to tasteGreen onions and additional cheese for garnish
InstructionsWash, peel, and cut potatoes into cubes, boil, drain, and set aside. In a large pot, fry bacon until brown. Remove the bacon from the pot but leave the rendered fat. Cook onion in the bacon fat and butter until soft. Add in garlic, cook 1 minute.Whisk in flour, then slowly whisk in broth and milk. Stir in cooked potatoes, sour cream, cheese, and ½ of the cooked bacon. Bring to a boil, then remove from heat. Serve in a large bowl, garnished with green onions, cheese, and the remaining bacon.
RECIPE ADDITIONS AND SUBSTITUTIONS
Ingredient Substitutions
If you replace the bacon with turkey bacon, you may need to add more butter or butter substitute to the pan to create the roux.
You can swap out the Russet potatoes for an equal amount of red skin potatoes. Do not over cook the red skin potatoes though, or they will turn into mush in the soup.
For added richness and flavor, replace the milk with heavy cream or half and half.
Serving Suggestions
Instead of garnishing each bowl, create a baked potato soup bar so everyone can customize his or her own bowl.
Add some hot sauce to the top of the bowl of soup for a little kick.
Mix in some cooked broccoli for added veggies.
You might like these other hearty cold-weather recipes:
CROCK POT CHICKEN TORTILLA SOUP
SAUERRKRAUT AND SAUSAGE SKILLET
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