Baked Potato Soup Loaded Recipe - This is an easy, simple, mouth watering Baked Potato Soup Recipe. Whether you are going to serve it during a full course dinner or just as a “soup cup” during lunch, I guarantee that this potato soup recipe is loaded with comfort food flavor and a taste that is sure to please even the most discriminating of palates.
How To Make The Baked Potato Soup Recipe
2 tablespoons butter
1/4 of a large onion chopped
1 clove garlic minced
4 baking potatoes (about 2 1/2 pounds)
2/3 cup all-purpose flour (about 3 oz)
6 cups milk (can use 2 percent)
1 cup (4 oz) shredded extra sharp cheddar cheese (can use reduced fat)
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup sour cream (can use reduced fat)
3/4 cup chopped green onions
6 bacon slices cooked and crumbled
Preheat oven to 400 degrees
Pierce potatoes with a fork, bake at 400 degrees or until tender. Cool. Peel potatoes; coarsely mash.
In a large pot or dutch oven, melt butter over medium heat. Add the onions and garlic and saute until soft, about 8 minutes.
Lightly spoon flour into a dry measuring cup.
Place the flour into the vegetables; gradually add milk, stirring with a whisk until blended.
Cook over a medium heat until thick and bubbly. (about 8 minutes)
Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 teaspoon of pepper, stirring until cheese melts. Remove from heat
Stir in sour cream and 1/2 cup onions.
Cook over low heat or until thoroughly heated. Do not boil.
Ladle the soup into bowls and sprinkle each with 1 1/2 teaspoon of cheese, 1 1/2 teaspoon of onion, and one tablespoon of bacon.
This baked potato soup recipe should serve 8. This baked potato soup recipe has been modified from Cooking Light magazine.
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