Soups‎ > ‎

Loaded Baked Potato Soup

yields 8 servings

3 lbs Yukon gold potatoes – baked, you can use Russet potatoes in a pinch
1 ½ c. half and half
1 ½ c. milk
1/3 c. flour
1 c. sour cream
1 tsp. garlic powder
1 c. favorite bacon, cooked (we like apple-wood smoked bacon)
2 c. cheese, shredded
3 tsp. salt
½ c. butter
Fresh cracked pepper

1.)    Scrub and bake potatoes at 350 degrees for about 1 hour and 15 minutes until tender; cool before peeling. Once potatoes are cooled, peel and slightly mash them with a potato masher.

2.)    Pour milk and half and half into a Dutch oven or large pot, sprinkle flour over milk and whisk as you add it in. Heat the milk and flour over medium high heat until thick and bubbly, whisk continuously to avoid scorching.

3.)    Turn the heat to low and add in the potatoes, garlic powder, salt, cracked pepper, cheese, sour cream, butter and bacon bits mix thoroughly. Continue to heat the soup until the cheese is melted and it is completely warmed up. Do not let it boil.

4.)    Serve the soup topped with additional shredded cheese, chives and a few bacon bits.