It's Halloween! The in-laws are coming over to see the kids in full costume and hand out candy while me and the hubbs walk the kids around the neighborhood. In exchange for the help, I like to feed them. The past couple years I've done taco soup or chili, but this year I'm feeling a little more creamy so we're doing Loaded Baked Potato Soup!
I will say the name implies you actually bake the potatoes, and you totally can! I have found there's not a huge difference in taste or texture so I like to cook my potatoes in the soup (which I feel like also saves time).
Ingredients:
- 3 Russet potatoes peeled and cubed into chunks
- 6 slices of bacon
- 1/2 yellow onion diced
- 4 tablespoons unsalted butter
- 1/3 cup flour
- 2 cups milk
- 1 cup half and half or whipping cream for an extra creamy indulgent soup!
- Substitute milk OR chicken broth
- 1+ cup shredded cheddar cheese (shred some extra for topping at the end)
- 1/2 cup sour cream
- 1 teaspoon garlic powder or 2 garlic cloves minced
- salt & pepper to taste
- Diced green onion for topping *optional
Make It:
- In a large pot or Dutch oven, cook bacon to crispy - take out and set aside on a paper towel lined plate to cool
- Add in butter and onion - cook 3-4 minutes or until onion is soft and translucent
- If using minced garlic, add now and cook for 20-30 seconds
- Reduce heat to low-medium and whisk in flour - cook for 1-2 minutes
- Raise heat to medium-high and slowly whisk in milk, half and half (or broth is using instead)
- Add in diced potatoes (and garlic powder if not using fresh) and cook for 20-25 minutes at a low boil until potatoes are nice and tender - add salt & pepper to taste
- While cooking, chop your cooled bacon
- Using a masher or chopper - break up some of the chunks to thicken soup more but definitely leave some good bite-sized chunks!
- Stir in cheddar cheese a handful at a time and sour cream
- Stir in most of the chopped bacon reserving some for topping
- Serve topped with chopped bacon, cheddar cheese and green onion!
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