Cold night = Warm soup
Loaded Baked Potato Soup
An easy and homey comforting soup. Perfect for a cold winter evening. Versatile too! The original recipe is made on the stove top in less than an hour, or you can adjust it easily to a crock pot (or instant pot).
In our case tonight, we had left over baked potato’s in the freezer, I thawed them out and scooped the cold potato right out of the skins and into the pot!
I also added 1/2 an onion because we had one on hand and 2 cloves of garlic because everything is better with garlic! I sautéed the onion and garlic with the butter before adding the flour. The other adjustment I made - it calls for 6 slices of bacon but it’s BACON, so there’s half a lb in ours!
4 large baking potatoes
6 bacon slices, plus crumbled cooked bacon, for serving
2/3 cup (11 tablespoons) butter
2/3 cup all-purpose flour
8 cups milk
5 ounces Cheddar, shredded, plus more for serving
2 teaspoons salt
1/2 teaspoon freshly ground pepper
2 green onions (scallions), finely chopped, plus more for serving
8 ounces sour cream, plus more for serving
Preheat the oven to 400 degrees F.
Wash the potatoes and prick them several times with a fork. Wrap them individually in foil and bake until they are soft when squeezed, about 1 hour. Let the potatoes cool slightly.
While the potatoes bake, cook the bacon in a small skillet, in a microwave or on an indoor grill until crisp. Drain the bacon on paper towels and, when cool enough to handle, crumble into small pieces. Set aside.
In a large heavy saucepan, melt the butter over low heat. Add the flour, stirring constantly for 1 minute until smooth. Gradually whisk in the milk and cook over medium heat, stirring constantly, until the mixture is thick and bubbling, 5 to 10 minutes.
Cut the potatoes in half lengthwise and scoop the flesh into the thickened milk mixture.
Add the Cheddar, salt, pepper, green onions and reserved bacon. Cook over low heat just until heated through, then stir in the sour cream.
Garnish with shredded Cheddar, crumbled bacon and chopped green onions and serve with more sour cream on the side.
Recipe courtesy of Trisha Yearwood