Savory Loaded Baked Potato Soup
When the cold weather hits I start looking at my favorite soup recipes and put them into my families weekly menus. My family loves soup and with a hot loaf of french bread it radiates pure love. Today I am showing you how to make Loaded Baked Potato Soup.
You will love this Savory Loaded Baked Potato Soup with potatoes, bacon, green onion, sour cream, and spices. It will warm you from the top of your head to the tips of your toes.
When it is cold outside like it is this weekend we all need comfort food. So when the wind is howling at your window break out your comforting soup recipes. I bet this Loaded Baked Potato Soup is one you will make often.
Growing up in potato country I worked in the potato fields helping harvest the potatoes. We started out by picking potatoes in a gunny sack. Believe me when I say that was “hard work.” You needed to pick at least 100 sacks a day to make some money.
Then we started on the combines. I always thought how lucky the farmer was in bad weather why we are up top sorting potatoes freezing in the snow and rain he was warm in the cab listening to his radio. He tried to send us goodies up with the potatoes but we did not have a clue and ended up throwing them out. Memories last forever.
Let’s go back a bit in history……..
Potatoes are foods many generations have grown up on. Van Gogh painted his first masterpiece “The Potato Eaters” in 1885. “The potato eaters’ shows a peasant family partaking of their evening meal by the scanty light of an oil lamp.
The picture is symbolic and the painter here glorifies work and food that man honestly earned.
Now that we have had a little history lesson let’s get back to making this delicious soup. This is the ultimate comfort in a bowl – and the perfect way to warm up on a chilly day. This easy Loaded Baked Potato Soup is a recipe lots of grandma’s would serve on a cold winter’s night.
INGREDIENTS…
- Butter and Flour
- Onion
- Garlic
- Milk
- Light Cream
- Broth
- Potatoes
- Cheddar Cheese
- Sour Cream
- Celery
- Thyme
- Worchestershire Sauce
- Bacon
- Salt and Pepper
CAN YOU FREEZE THIS SOUP……
Because this soup has sour cream and cream in it I would not freeze it. Your soup would probably separate and curdle when you heat it up.
This is one of my favorite soup recipes, and I hope you love it too!
This baked potato soup will be a hit with family and friends, and I’m positive it will be with yours, too. This soup is so good I bet you will want seconds.
Let’s head over to my kitchen and lets make a big pot of this Loaded Baked Potato Soup.
Ingredients
- 4 russet potatoes
- 8 slices bacon
- 4 tbsp butter
- 1 1/2 cups chopped onions
- 3/4 cup diced celery
- 1 1/2 tbsps minced garlic
- 1 1/2 tsps salt
- 1/2 tsp pepper
- 1/4 tsp thyme
- 3 tbsp flour
- 2 cups chicken stock
- 2 cups milk
- 1 tsp Worchestershire sauce
- 2 cups light cream
- 1/2 cup canola
- 2 cups shredded cheddar cheese
- 1 pint sour cream
Instructions
- Preheat oven to 400 degrees F and bake two of the four potatoes until tender. Remove to cool slightly. Peel the remaining two potatoes and dice into bite sized pieces.
- In a large Dutch oven cook bacon until crisp. Remove bacon, crumble and reserve for topping. Remove bacon fat but reserve two tablespoons in the pan.
- Add the butter to the bacon fat and set heat to medium high. Add the onions and celery and sauté for five minutes.
- Add garlic, salt, pepper and thyme and sauté for one minute.
- Add flour and reduce heat to medium. Cook stirring often for two minutes.
- Add the stock one cup at a time, stirring with a wooden spoon.
- Add diced raw potatoes.
- Add milk as well as Worcestershire sauce.
- Simmer over medium heat until the vegetables are tender, stirring often.
- Cut the two baked potatoes in half the long way and scoop out the potato from the skin and add to the soup.
- Remove half of the soup and puree, then add back into the soup pot.
- Add the cream and remove from the heat. ENJOY!!