Loaded Baked Potato Soup
Loaded Baked Potato Soup has been popular for a number of years. There are spices that you can add to make it your own, but this is the classic recipe.
Freezing this soup is not recommended.
- 1 (12 ounce) package bacon, cut into 1/2 inch pieces
- 1 1/2 cups chopped onion
- 6 cups chicken broth (from two 32 ounce cartons)
- 2 pounds Russet baking potatoes, peeled, cubed
- 2/3 cup butter
- 3/4 cup all-purpose flour
- 4 cups milk (or 2 cups water mixed with 2 cups evaporated milk),
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 1 cup diced cooked ham (optional)
- 1 (8 ounce) container sour cream
- 2 1/2 cups (10 ounces) shredded sharp Cheddar cheese, divided
- 3/4 cup sliced green onions, divided
- In large skillet, cook bacon pieces over medium heat until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons drippings in skillet.
- Cook onion in bacon drippings over medium-high heat for about 6 minutes or until almost tender.
- In 6 quart Dutch oven, mix onion, broth and potatoes. Heat to boiling; reduce heat. Cook for 10 minutes or until potatoes are very tender.
- Meanwhile, in same skillet, melt butter over low heat. Stir in flour with whisk until smooth. Cook and stir for 1 minute.
- Gradually stir in 2 cups of the milk. Pour milk mixture into potato mixture.
- Add remaining 2 cups milk and the salt and pepper. Cook over medium heat, stirring constantly with whisk, until mixture is thickened and bubbly.
- Stir in ham, if using, half of the bacon, sour cream, 2 cups of the cheese and 1/2 cup of the green onions. Cook until thoroughly heated and cheese is melted.
- Evenly top individual servings with remaining bacon, 1/2 cup cheese and 1/4 cup green onions.