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Loaded Baked Potato Soup

This hearty soup tastes just like a baked potato, with all the fixin's-- Bacon, cheese, green onion and sour cream. It's a hearty and comforting soup that is sure to please your family.
Course Soup
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6
Author Debby - www.AFeastfortheEyes.net

Ingredients

  • 6 slices bacon cooked and divided as reserved garnish
  • 5 russet potatoes peeled and cubed; (about 3 cups)
  • 5 tablespoons unsalted butter
  • 1 small clove garlic finely minced
  • 6 green onions thinly sliced; divided by white and green parts
  • 1/4 cup all-purpose flour
  • 2 cups milk or more, as needed
  • 1 cup chicken broth no salt added preferred
  • 1 cup cheddar cheese shredded; divided with some for garnish
  • 1/2 cup sour cream
  • Kosher salt and freshly ground black pepper to taste
  • Additional green onion cheese and bacon for garnish (Optional)

Instructions

  • Evenly lay the bacon on a 2 to 3 ply paper toweled lined plate. Cover with a paper towel and microwave until cooked and crispy, about 6-8 minutes. (You can also do this in a skillet, and remove and blot the bacon on paper towels.)
  • Coarsely cut the bacon. Finely chop 2-3 tablespoons for garnish. Set aside.
  • If using a pressure cooker, place the prepared potatoes in a steamer basket, on top of a trivet, with 2 cups of water. Pressure cook on high for 5 minutes, do a quick release and remove the lid. If you are not using a pressure cooker, you will add potatoes to the soup in a later step.
  • Melt butter in a large stockpot or Dutch oven over medium heat.Add green onion. until softened (2-3 minutes) Add garlic and stir for about 30 seconds.
  • Whisk in flour until lightly browned, about 1 minute.
    Gradually whisk in milk and chicken broth and cook, whisking constantly, until slightly thickened, about 1 to 2 minutes.
    Stir in pressure cooked potatoes.
  • If you did not use a pressure cooker for the potatoes, add them in at this time and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 to 20 minutes.
  • Stir in cheese, sour cream, chopped bacon, salt and pepper, to taste.
  • If the soup is too thick, add more milk as needed until desired consistency is reached.
  • Serve immediately, garnished with sliced green onion, shredded cheese and minced bacon, if desired.