Since there are so many variations to the classic Loaded Baked Potato Soup recipe, we decided to make our own recipe! It’s super creamy, yummy and easy to make!
5 whole russet potatoes, cleaned, peeled and cubed
¼ to ½ cup Canola oil (for roasting potatoes)
½ cup of butter
2 cups milk
2 cups half & half (or whole milk)
8 oz organic chicken broth
1 tablespoon of onion powder
Sea or Kosher salt and fresh ground black pepper (to taste)
2 green onions, chopped (reserve some for garnish)
8 slices bacon, cooked and crumbled (reserve some for garnish)
½ cup sour cream (plus additional for garnish)
1 ½ cups Sharp Cheddar Cheese (reserve ½ cup for garnish)
Clean and peel five whole Russet potatoes, then cut into cubes. We use varied sizes of cuts, that way some of the smaller cuts will disintegrate into the stock of the soup. Put on a roasting pan, and lightly coat with canola oil (or the oil of your choice), and season with sea salt and fresh cracked pepper. Cook at 400 degrees for 45-50 minutes, until fork tender.
Put potatoes into a large pot, then add butter, milk, half & half, chicken broth and onion powder; let simmer on medium-low for 45 minutes. This will allow the smaller pieces of potato to break down and create a thicker, creamier stock.
Reduce heat to low and simmer for another 15 minutes or so until the soup is the desired thickness. Add in the sour cream and simmer for 3-5 minutes, before adding the bacon, cheese and onions. Feel free to use milk and/or half & half to change consistency, if desired.
Serve immediately. Garnish each bowl with bacon, cheese, sour cream and onions.
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