Fully Loaded Baked Potato Soup. This Recipe Was Created With Our Gluten-Free Friends in Mind. Pin this To Your Board Today Melt butter in a large skillet over medium-high heat. Stir in bacon crumbles, reserved bacon drippings, flour, salt, and pepper.
Loaded Baked Potato Soup is one of my all-time favorite soups. It's filled with cheese, garlic, sour cream, bacon and potatoes all in one big pot simmered together in a rich broth to create the best baked potato soup ever! Soup is one of my favorite things to make for dinner any time of the year but especially during the fall and winter months. You can have Fully Loaded Baked Potato Soup using 12 ingredients and 10 steps. Here is how you achieve it.
Ingredients of Fully Loaded Baked Potato Soup
- You need 6 of bacon strips.
- You need 1/2 of sausage (of any kind, but I like Hillshire Farm beef sausage).
- Prepare 1 of medium white onion.
- You need 4 of carrots.
- It’s 2 of celery stalks.
- It’s 3 of medium potatoes.
- Prepare 1/2 cup of all-purpose flour.
- Prepare 1 quart of half and half (up to 1 quart).
- It’s 2 of green onions.
- Prepare 1/2 cup of shredded cheddar cheese.
- Prepare 1 of kosher salt.
- It’s 1 of fresh cracked black pepper.
Okay, I have no earthly idea what your granny's baked potato soup tasted like but I'm willing to bet that it can't begin to compare with this recipe! Cheesy, heartwarming, and filling — this soup really has it all. Stir in cheese, sour cream, salt and pepper, to taste. If the soup is too thick, add more milk as needed until desired consistency is reached.
Fully Loaded Baked Potato Soup instructions
- Prep: Cut the raw bacon into one inch strips. Slice the sausage into 1/4 inch rounds. Peel the carrots and finely dice them, the white onions, and the celery. Peel and dice the potatoes into roughly one inch square chunks. Finely slice the green onions. If your cheddar is a block, shred it..
- Put a soup pot on the stove over medium heat and let it warm up empty for a few minutes..
- Meanwhile, prepare a plate with a couple of paper towels laid over it, and have a couple more paper towels handy..
- Drop the bacon chunks into the soup pot. Watch out for the sizzle-pop. Stir these regularly to keep them from sticking. Cook them past done, almost to the point of burning. Turn heat down to medium low and pull the pot completely off the heat. Remove the bacon, ideally with tongs, and place it on the toweled plate. Cover with the other paper towels and carefully press down – WITHOUT BURNING YOURSELF – to soak out the grease. However, retain all of the bacon grease in the soup pot. The bacon itself can be set aside. You won't need it again until serving time..
- Put the pot back on the medium-low stove. Add 1/4 cup of the flour. Mix it into the grease to form a roux. Add as much of the rest of the flour as you need to make the roux thick. Depending on how much grease the bacon put off, you may need more or less flour..
- Add the celery, onions, and carrots to the roux. Mix well, raise the heat back to medium, and cook 3-5 minutes until the veggie juices start to release. Stir the little bit of liquids into the roux. Don't let the roux burn. Decrease heat if need be..
- When the roux is thick and bready, reduce heat to medium low and stir about half a cup of the half and half into the roux. This makes things quite doughy. Add the potatoes and sausage, then cover them with the rest of the half and half (and milk if you want to thin the broth some). Add salt and pepper, stir..
- Slowly bring the heat up to a boil, then reduce again to a simmer. Cover it and let it cook for 10-15 minutes. Stir and unstick the pot a few times throughout..
- When you can cut straight through the potatoes easily with a wooden spoon, it's done..
- Crush the crispy bacon you made earlier into tiny bits. Serve the soup in a bowl with cheddar cheese, green onion slices, and the bacon bits as garnish..
Serve immediately, garnished with green onion, cheese and bacon, if desired. Set a large Dutch oven over medium-high heat. When cool, crumble and set aside for garnish. Add the onions and garlic to the. Ultimate Loaded Baked Potato Soup tastes just like a fully loaded baked potato but served up in a bowl of creamy goodness and topped with all of the best baked potato toppings!