My secret recipe for loaded baked potato soup – full of cheese, green onions and cheesy goodness!
A few months ago I shared 8 great potato soup recipes from other bloggers, and this whole time I have been hoarding my own recipe for baked potato soup. I planned on including it in my future cookbook, whenever I get around to writing one, but no longer. I am sharing it now instead.
Why the rush you ask? Well, I’m still thinking of writing a book. But my current book idea doesn’t have room for baked potatoes. Or potato soup. At least not in its current version in my head. Who knows – that may change. I haven’t written the first page yet, so anything could happen. And maybe then I’ll be wishing I had saved this recipe for my book.
I still can’t believe that I’m writing and sharing in general. For a very long time when I was asked what I wanted to be “when I grow up,” I would say a poet.
I can’t imagine now trying to make money writing poetry. I have horrible stage fright and I would probably have to read my poems out loud and often. And if I ever got good, or recognized, then I would definitely have to recite. No thanks. And I think I really only wrote 2 good poems anyway. Kind of glad I got too happy to write sad poetry.
Loaded Baked Potato Soup
Anyway. This recipe for loaded baked potato soup is really tasty, and really, really bad for you. Just take a peak at the ingredients. That’s really all I have to say. You can use low fat sour cream or reduced fat cheese – it will take away a little of the flavor but not enough that you really notice.
I do not recommend skim milk or any dairy-substitute milk. I have only tried it once with almond milk so far, but it was way too sweet. We had to throw it out which is always a shame.
- 6 cups chicken broth
- 5 pounds potatoes, peeled and cut into 1- 1½ inch cubes
- ½ stick butter
- 6 tablespoons flour
- 4 cups of 2 percent milk
- 2 cups shredded cheddar cheese
- 1 bunch green onions, diced
- 1 package of bacon, cooked and diced
- 8 ounces sour cream
- 1 teaspoon salt
- 1 teaspoon pepper
- In a large pot, bring the chicken broth to a boil over high heat. Add potatoes and lower heat to medium. When potatoes are almost done cooking (tender but still sticks on your fork), melt the butter in a separate sauce pan.
- When butter is melted, slowly whisk in the flour to create a roux. After all the flour is added, slowly add the milk, whisking the whole time. Add the salt and pepper to the milk, and stir occasionally.
- When the milk mixture is brought almost to boiling, add it to the potatoes. Add the sour cream to the soup, stir well (see cooking notes).
- Add the cheese and stir until melted. Add the green onions and cooked bacon and stir well.
- Serve hot. If desired top with additional bacon, cheese, sour cream and/or green onions.
Well, I hope you enjoy this soup as much as Mr. B and I do. Eat a bowl (or three) and heat up the leftovers the next day for lunch.