As the weather gets colder, think about making this warm baked potato soup recipe. Loaded baked potato soup features a creamy base filled with chunks of baked potatoes, cheese, bacon and green onions.
This recipe will use 12 different ingredients and takes 30-45 minutes.
Ingredients
4 Russet potatoes: Russet Potatoes are best for this recipe and can be scaled up or down with other ingredients depending on how much soup you would like.
Microwaveable bacon: Any bacon will work, and the amount depends on your desired amount.
4 tbsp unsalted butter: This measurement does not need to be exact. Unsalted butter works best in a soup, so the desired salt level can be altered during seasoning, but salted butter will do. Just adjust the amount of salt you put in later in the recipe.
2 minced garlic cloves: Add to taste.
¼ cup of minced yellow onion: Add to taste.
⅓ cup of all-purpose flour: The type of flour is important for this recipe. All-purpose flour will help the soup come to a thicker consistency.
2 cups of low-fat milk: This will create the soup base. It is essential to use low-fat milk in the cooking process.
1 cup of half and half: This will give the soup a creamier consistency.
2 cups chicken stock: This will balance the milk in the soup base and give it a savory flavor.
1 tsp salt: Add to taste.
½ tsp black pepper: Add to taste.
1 cup of shredded cheddar cheese: Add to taste.
1 cup sour cream: Add to taste.
Chopped fresh chives: Add to taste.
Cooking materials and equipment
Metal fork: This is used to poke small holes into the potatoes before microwaving. Anything could be used to poke holes into the potatoes as long as it is small and sharp enough to puncture holes into the uncooked potatoes.
Spoon: This is used to stir and serve the soup.
Medium to large stock pot: Any stock pot will work as long as it is large enough to fit all ingredients. A medium to large-size stock pot should work for this recipe.
Measuring spoon: This is used to measure ingredients.
Measuring cup: This is used to measure ingredients.
Whisk: This is used to whisk in some ingredients during the soup cooking process.
Cooking directions
Step 1: Prepare the potatoes – pierce them with a fork and microwave for 12-15 minutes until they reach a tender consistency. Once done, carefully halve the potatoes, allowing them to cool before peeling and cutting them into delightful chunks.
Step 2: Moving on to the bacon, follow the instructions on the package for the microwaveable bacon. Once cooked, give the bacon time to cool down, then take the cooled bacon and crumble it into small pieces.
Step 3: In a spacious pot, melt butter over medium-low heat. Introduce the garlic and onion, allowing them to cook for 2-3 minutes until the onion is translucent in color and has a tender texture.
- Quick tip: Consider using non-microwavable bacon. Though it is more difficult to cook than microwaveable bacon, you can use the excess bacon fat in the cooking process in addition to the garlic and onions to add flavor to the soup.
Step 4: Gradually whisk in flour and continue stirring for 1-2 minutes. Slowly introduce milk and half-and-half into the mixture, ensuring a smooth consistency. Follow this with the gradual addition of chicken stock.
Step 5: Bring the mixture to a gentle simmer and whisk in kosher salt, garlic salt and pepper. Maintain the simmer until it slightly thickens, taking approximately 5-7 minutes.
Step 6: For those seeking an extra touch, consider reserving 1/4 cup each of cheeses and bacon for garnish. Stir in the remaining cheese, bacon, and sour cream. Remove the pot from heat.
- Quick Tip: Try different cheeses in your soup to see which kind you like the best.
Step 7: Scoop the potato chunks into the pot, breaking them into smaller pieces or leaving them chunky – the choice is yours. Serve while hot, and adorn it with optional garnishes such as cheese, bacon and chives for added flavor.