Fully Loaded Baked Potato Soup
User Reviews
4.9
Fully Loaded Baked Potato Soup
Description
The soup begins with baking whole russet potatoes until tender, then scooping out the insides and setting the skins aside for frying. Bacon is cooked until crispy, then removed to be used in the soup and as garnish. Onions are caramelized in butter in a stock pot, then combined with garlic and flour to create a roux. Chicken stock is gradually whisked in to form the soup base. The baked potato flesh is added next, along with seasonings and sour cream, which creates a creamy, rich texture.
Toppings such as shredded cheddar cheese, sliced scallions, and additional crispy bacon are served on top. The textures range from creamy and smooth to crisp and salty, capturing the flavors of a classic loaded baked potato in a comforting soup form.
Frying the reserved potato skins limits waste and adds an extra snack or garnish. The soup is hearty and suitable for a filling meal in colder weather or any time a comforting dish is desired.
Ingredients
- 8 russet potato scrubbed, cleaned and pierced with a fork all over
- 8 lices Bacon
- 6 tablespoons butter
- 1 yellow onion finely chopped
- 4 cloves garlic roughly chopped
- ⅓ cups all-purpose flour
- 4 cups chicken stock
- 1 teaspoon kosher salt
- 1 teaspoons black pepper freshly cracked
- 2 tablespoons olive oil
- ½ cup sour cream
Toppings:
- cheddar cheese freshly shredded
- scallions sliced
- sour cream
- Bacon
Instructions
- Preheat the oven to 425 degrees F. Place the potatoes directly on the middle rack and bake for 60 minutes until fork tender.
- Scoop the white insides out of the baked potato skins. Roughly chop the white insides and set them aside. Tear the potato skins and set aside.
- In a large stock pot, cook the bacon over medium heat. Once it’s crispy, remove bacon from the pan and drain off the grease. Once bacon has cooled, tear into small pieces.
- Add 4 tablespoons butter to stock pot. Add onion and continue to cook over medium heat until onion is caramelized. Add minced garlic and flour. Stir until the flour is cooked, about 1-2 minutes. While stirring, slowly add chicken stock to the flour mixture and whisk to combine to prevent lumps. Bring to a simmer then turn heat to low. Add the insides of the diced baked potato and season with sea salt and pepper. Cover pot and continue to cook over low heat.
- In a large saute pan add 2 tablespoons of butter and 2 tablespoons olive oil over medium-high heat. Add the torn potato skins and fry them until crisp and heated through.
- Add ½ of the crumbled bacon, 1 cup of cheddar cheese, ½ cup of scallions and sour cream into the pot of soup. Stir well and continue to cook over low heat until heated through and cheese is melted.
- Serve soup topped with remaining bacon, cheddar cheese, scallions and crisp potato skins on top.
Notes
- Fry the reserved baked potato skins to prevent waste and add a crispy snack or garnish.
- Use freshly shredded cheddar cheese for better melting and flavor.
- The soup can be reheated gently to preserve creamy texture.
- Baking potatoes until fork-tender ensures a smooth, creamy soup base.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 461 kcal
% Daily Value*
| Calories | 461kcal | 23% |
| Carbohydrates | 48g | 16% |
| Protein | 11g | 22% |
| Fat | 25g | 38% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 49mg | 16% |
| Sodium | 694mg | 29% |
| Potassium | 1122mg | 24% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 370IU | 7% |
| Vitamin C | 44mg | 49% |
| Calcium | 55mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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