Creamy Loaded Baked Potato Soup
Fall is the best time of year for a cozy soup recipe. You won’t regret trying this creamy loaded baked potato soup recipe. It’s delicious!
Recipe by Chef Nate
Course: Soup
Servings
4
servingsPrep time
20
minutesCook time
50
minutesIngredients
4 large Crazy Fresh Russet Spuds
12 slices thick-cut bacon
1 container Crazy Fresh Diced White Onions
1/4 container Crazy Fresh Diced Jalapeño Peppers
1/2 cup all-purpose flour
6 cups milk
5 ounces cheddar cheese, shredded
Salt and pepper to taste
Chicken broth
4 ounces sour cream
3 tablespoons fresh chives, finely chopped
Directions
- Preheat oven to 350º.
- Place potatoes on a roasting tray and bake for 45 minutes. Make sure they’re fully cooked through.
- Cook bacon in a large, heavy-bottomed pot over medium heat until crisp. Remove bacon from the pot with a slotted spoon and set aside, leaving the drippings in the pot.
- Sauté the onions and jalapeños in the drippings until cooked through. Take out and set aside.
- Add the flour to the drippings in the pot, and stir to combine. Cook until the flour and fat have combined, about 1 minute. Pour in the milk, and whisk constantly until combined. Cook over medium heat until bubbly and thickened, stirring frequently, about 15 minutes.
- Scoop out the potato from the skins, and add to the milk mixture. Mash with the back of a wooden spoon, leaving it a bit chunky.
- Add the cooked bacon (leave some out for garnishing), onions and jalapeños. Add 1 cup of the cheese, and season well with salt and pepper. Stir until cheese has melted.
- If you would like a bit thinner of a soup, add chicken stock until you get to your desired thickness.
- Ladle the soup into bowls, and top with sour cream, bacon, cheese and chives.