Since the temperatures are FINALLY starting to cool down for good here in Arkansas, I thought it would be a perfect time to start sharing some “warm-weather” recipes!
Today we are kicking it off with a loaded baked potato soup. This is definitely a comfort food for me. It’s a very hearty, decadent soup that will surely warm you from the inside out. Definitely, not one to eat every day though, it’s a little on the unhealthy side. But everything in moderation, right?
This recipe could definitely be made in a crockpot as well! The only thing you would have to do before letting it cook on the counter is crisp up the bacon and make the roux on the stove. Other than that, just follow the recipe directions like normal! It’ll cook on low for about eight hours or high for about 4 hours.
Start off by cooking your bacon in a heavy bottom pot. I really LOVE using my Le Creuset Dutch Oven for recipes like this. Dutch ovens are great for soups because of the very even and consistent heat they hold.
Once the bacon is brown and crisp, remove that and add two tablespoons of butter to the pan. When it is good and melted, follow with two tablespoons of flour. Stir the flour in for a minute or two and then slowly whisk in your milk. Many baked potato soup recipes will call for just milk or even mostly cream. I decided to do a mixture of chicken broth and milk.
Patrick always gets a kick out of me cooking. He knows I can cook well (most of the time), but what gets him is the fact I don’t like to measure my ingredients unless I’m baking. I feel like some of the best cooking is done on the fly! I also am pretty good at visualizing measurements, if that is a thing. However, writing this blog has helped me at least attempt to keep track of what in the heck I’m putting into the things I cook so I can accurately share my recipes with y’all!
Back to the soup: peel and dice your potatoes and add them to milk mixture. Follow with your green onions, garlic powder, onion powder, and cayenne. Then salt and pepper to taste. Potatoes are very bland food, so don’t be afraid to use salt to your advantage!
Let the soup simmer for about 30-45 minutes until the potatoes are fork tender. I personally like a little bit of a smoother soup, so I took my emulsifier and pureed it slightly. A potato masher would also do the trick!
Then, I stirred in the sour cream, cheddar cheese, and crumbled bacon. No, I’m not totally salivating while writing this. Judgement free zone people, judgment free!
Serve that soup up! I finished the bowls off with little extra sour cream, cheese, bacon, and green onions!
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- 4 strips of bacon
- 2 tablespoons butter
- 2 tablespoons flour
- 4 cups milk
- 2 cups chicken broth
- 4 russet potatoes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon cayenne
- 2 sprigs of green onion
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese
- Salt and pepper to taste
- Place bacon in a dutch oven or large pot and cook until crisp.
- Remove bacon and melt butter in the pot.
- Whisk in flour and slowly add in milk and chicken broth.
- Peel and dice the potatoes and add those to the milk mixture.
- Follow with spices and one sliced green onion.
- Bring to a simmer and cook for 30-45 minutes until potatoes are for tender.
- If desired, mash or puree soup.
- Mix in a 1/4 cup of cheddar cheese, salt and pepper, crumbled bacon, and sour cream.
- Serve and top with extra bacon, cheese, green onion, and sour cream.