Loaded Baked Potato Soup-perfect for a chilly day.
Can we talk about potatoes? Specifically bags of potatoes. I know there are different grades of potatoes. I know not every potato can be perfect, that occasionally the bad potato will sneak into the bag. I can live with it.
What annoys me is when you buy a 10 lb. bag of Idaho Baking Potatoes, and after dumping the entire bag in the sink, you find maybe 6-7 good sized, would look good next to a steak on the plate, baking potatoes. The rest are medium sized or even dare I say…small! Definitely not fit for baking up then smothering with all the fixings of butter, cheese, sour cream, bacon…
No, these runts need to be handled a different way.
These runts are the perfect size to make Potato Skins. But what to do with the yummy insides?
With the cooler weather just around the corner, soup will be on the menu. Potato soup has always been one of my favorites but loading it up with cheese, sour cream and bacon, yes please! The perfect comfort food.
Loaded Baked Potato Soup
Ingredients
- 6 small to medium baking potatoes, already baked and cooled
- 10-12 slices bacon
- 1/2 cup all purpose flour
- 6 cups milk, warmed
- 1 cup shredded cheddar cheese
- Salt and pepper to taste.
garnishes
- extra shredded cheese
- sour cream
- chives
Instructions
- Slice potatoes in half lengthwise and scoop pulp out. Set Pulp aside until ready to use. Save skins to make Potato Skins.
- In a large skillet, cook bacon to desired crispness. Remove bacon but leave all drippings.
- Stir flour into bacon drippings to create a paste. Slowly stir in warm milk. Making sure to blend well.
- Chop bacon and add most to soup, reserving some for garnish. Add potato pulp and cheese. Stir to melt cheese, salt and pepper to taste.
- Spoon into bowls then garnish with extra cheese, a dollop of sour cream, some bacon, everything you'd put on a baked potato.
Want more comfort food?
Melissa @ Simply Sweets by Honeybee says
I pinned this so I can try it next week. I absolutely love potato soup and this looks delicious.
Laura @ Lauras Baking Talent says
What a great way to use the small potatoes 🙂 This recipe looks yummy!
Joan Hayes says
Thanks Laura!
carrie says
I just found your website and ALL your recipes look super delicious!!! My 4 girls and I can’t wait to try them out. First on our list, lunch lady brownies!! Thanks for such a great resource! blessings, Carrie, Holly, Julianne, Jill Caroline and Jenna 🙂
Joan Hayes says
Carrie, those brownies are so good, you’ll love them!
Kristen says
I wish I could convince my family that we can have soup in October here in Florida. They are holding out for “cold” weather: 70 degrees or below :-). Your soup makes me want to serve it up anyway!!
Anita at Hungry Couple says
This is one of my all time favorite soups. I use mostly chicken stock and a little milk but it’s the soup I make most often.
Erin says
I made this for dinner tonight and it was a huge hit! Along with the salt and pepper, I added onion powder, parsley flakes and a little bit of garlic. It was awesome!! Thanks for the recipe 🙂
Joan Hayes says
Erin, I’m so glad to hear that, thank you for sharing! 🙂