Fully Loaded Baked Potato Soup

Total Time:
1 hr 15 min
Prep:
20 min
Cook:
55 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 large baking potatoes (Idaho or russet)
  • 12 slices thick-cut applewood smoked bacon
  • 1/2 cup all-purpose flour
  • 6 cups 2 percent low-fat milk, heated
  • 5 ounces sharp Cheddar, grated
  • Kosher salt and freshly ground black pepper
  • 4 ounces sour cream
  • 3 tablespoons finely chopped fresh chives
Directions
Watch how to make this recipe.
  • Preheat the oven to 350 degrees F.

  • Place the potatoes on a roasting tray and bake for 45 minutes. When done, the tip of a paring knife should go through the potatoes easily.

  • Slice the bacon into lardons (thin strips) and cook in a large, heavy-bottomed pot over medium heat until crisp. Remove the bacon from the pot with a slotted spoon and set aside, leaving the drippings in the pot.

  • Add the flour to the drippings in the pot and stir to combine. Cook, without adding color, until the flour and fat has combined, about 1 minute. Pour in the milk while you whisk to incorporate. Cook over medium heat until bubbly and thickened, stirring frequently, about 15 minutes.

  • Scoop out the potato pulp from the skins and add to the milk mixture. Mash with the back of a wooden spoon leaving it a little bit chunky.

  • Add the cooked bacon (leaving a little out for garnishing the soup), 1 cup of the cheese, and season well with salt and pepper. Stir until the cheese has melted. Remove from the heat.

  • Ladle the soup into bowls, drizzle with sour cream (from a squeeze bottle), sprinkle with remaining bacon bits, grated cheese and chives.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    This recipe is featured in:

    The Best Main Dish Recipes