This Loaded Baked Potato Soup has all the flavors of your favorite side in soup form! It’s a must make comfort food recipe!
Farmers are known for loving meat and potatoes and my farmer is no different! So when I saw this recipe in my favorite cookbook (a fundraiser cookbook with recipes submitted by other farmers) I knew it would be a hit!
Loaded Baked Potato Soup
This recipe would be great to use up leftover baked potatoes. Just be sure to scoop out the pulp while the potatoes are still warm otherwise it makes it a bit more difficult.
I am funny about my potato chunks in potato soup, sometimes they are too big and sometimes you hardly know you are getting potato so I love that this recipes doesn’t use chunks. However you may need to mash up the inside of the potato a little depending on how you scoop it out.
- 4 large potatoes, baked
- ⅔ cup butter
- ⅔ cup flour
- 6 cups milk
- ¾ teaspoon salt
- ½ teaspoon pepper
- 4 green onions, chopped
- 1 pound bacon, friend, drained and crumbled
- 1-1/4 cup shredded cheddar cheese
- 1 (8 oz) carton sour cream
- Bake the potatoes until they are done, carefully scoop pulp out while still hot and set aside.
- In a medium size skillet over medium or medium high heat melt butter.
- Gradually add flour while stirring to make a roux.
- Once flour and butter are mixed together gradually add the milk, stirring constantly until mixture is thickened and bubbly.
- Add potato pulp, salt and pepper.
- Cook until heated through.
- Turn the stove top down to low and add sour cream.
- Cook for another 5 minutes.
- Add extra milk if too thick for your liking.
- Garnish with cheese, bacon and green onions.
Linked to Weekend Potluck
Linked to Meal Plan Monday