Potato soup has always been one of my all time favorite meals since I was little. As I got older my taste grew from traditional potato soup to loaded baked potato soup. When I was working in the ER I found a similar recipe to this and adapted it for a carry in we had for soups and sandwiches, it has since become one of my favorites!
This recipe is great to use up left over baked potatoes or to use up the remaining potatoes from a bag you have sitting in the pantry. I’m using the ones I have left from Thanksgiving which is perfect timing for our month of December Souper Carry In. So that means your eye out for some awesome upcoming carry in soup related recipes!
To begin making your soup start by baking the potatoes.
Clean and scrub potatoes, wrap in foil and poke with a fork.
Bake the potatoes at 350° for 60 minutes.
Set the baked potatoes aside and wait for them to cool. An hour or so will save your hands from being burned, but if you are in a hurry, you can use hot pads and scrape the flesh out of the potatoes while they are still hot. Then set the flesh aside while you make your soup base.
Start the next step by frying the bacon. I usually do mine either on a microwave tray or in the oven using this method. Then set aside the bacon to drain on paper towel to cool. Take 1 tablespoon of bacon grease and place in your large pot to begin making the roux.
Continue making your roux by melting your butter under medium heat in a large pot. Using a whisk, whisk in the onion powder, minced garlic and flour, bring to a boil and cook until golden brown, approx 2 minutes or so.
Slowly add in the heavy cream and milk while whisking to fully mix the roux and milk together. Continue cooking over medium heat at this time. Add in the cheese and sour, turn temperature down to low for the soup to simmer. Add seasoned salt and pepper to taste.
Then add in the flesh from the baked potatoes and cut to desired sized smaller pieces with a regular kitchen knife.
Depending on how soon you are planning on eating the soup either transfer to a crock pot now and place on keep warm for a carry in, place in the fridge to heat up for later, or continue to simmer for 20 minutes and eat immediately. I usually make this soup for carry ins at work so I transfer it to a crock pot a majority of the time. This soup is great served along side bread, rolls or sandwiches. Check our our French bread recipe which goes great with this soup!
Ingredients For Loaded Baked Potato Soup
6-8 russet potatoes
6 pieces of bacon
1 tablespoon of bacon grease
1/4 cup butter
2 teaspoons onion powder
1 teaspoon minced garlic
1/3 cup flour
2 cup heavy cream
2 cups of milk
3 cups Colby jack shredded cheese
1 cup sour cream
Loaded Baked Potato Soup
- 6-8 Russet Potatoes
- 6 Slices Bacon or 3 Slices of Thick Sliced Bacon
- 1 tbsp Bacon Grease
- ¼ Cup Butter
- 2 tsp Onion Powder
- 1 tsp Minced Garlic
- ⅓ Cup Flour
- 2 Cups Heavy Cream
- 2 Cups Milk
- 3 Cups Colby Jack Cheese Shredded
- 1 Cup Sour Cream
- Seasoned Salt To Taste
- Pepper To Taste
- Begin by baking your potatoes. Clean, scrub and wrap your potatoes in foil.
- Bake the potatoes at 350° for 1 hour. Remove from the oven and set aside to cool for 1 hour.
- Remove the flesh from the baked potatoes and set aside in a bowl.
- Fry the bacon using a frying pan, microwave, or oven method. Set aside to drain and cool.
- Combine bacon grease, butter, onion powder and minced garlic in a large sauce pan or dutch oven. Melt butter over medium heat.
- Once butter is melted whisk in flour and combine to make your roux. Bring to a boil and cook for 2 minutes or until golden brown.
- Slowly whisk in the whipping cream and milk to the roux.
- Once combined well add in the shredded cheese and sour cream.
- Cut your baked potato pieces in to smaller pieces. Dump into the soup mixture.
- Crumble up the bacon and add to the soup mixture.
- Bring soup to a boil, and then reduce heat and simmer for 30 minutes.
- Enjoy your loaded baked potato soup!