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Loaded Baked Potato Soup Recipe

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This recipe for Loaded Baked Potato Soup is from The Bell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1½ lbs of potatoes - around 8 medium sized (yellow, red, or russett)
¼ cup butter
¾ tsp salt
½ tsp pepper
4 cups milk
1 tsp chicken bouillon
½ cup sour cream
½ cup sharp cheddar
3 green onions
4 slices of crispy bacon, crumbled
Directions:
Directions:
Bake the potatoes in the oven until soft.
In a large pan, melt the butter and whisk in one tbsp of flour at a time until you have a creamy consistency.
Add salt and pepper, whisk until it starts to bubble.
Transfer to soup pot.
Add the milk and bouillon, whisk and set to high heat. Whisk continuously until the milk starts to thicken and bubble.
Reduce heat to medium, stir in sour cream, cheddar, diced onion and the bacon.
In a separate bowl, mash the potatoes to your desired consistency. I leave the skin on when mashing and i like them smooth not lumpy.
Stir the potatoes into the soup mixture and simmer for 30 minutes.
Add salt and pepper to taste.
Garnish with shredded cheese, bacon and green onions.
Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
60 minutes

 

 

 

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