Loaded Baked Potato Soup
"Baked Potato Soup" is a rich and comforting dish featuring golden potatoes cut into cubes and simmered until fork-tender. Bacon is diced and cooked to desired crispiness, contributing savory flavors to the soup. Onions and garlic are sautéed in bacon grease and butter before flour is whisked in, creating a roux. Chicken stock, milk, heavy cream, and sour cream are slowly added, forming a creamy base. The soup is seasoned with salt, pepper, garlic powder, and a touch of spicy all-purpose seasoning. The cooked potatoes are reintroduced, and the soup is served garnished with bacon bits, freshly grated cheddar cheese, and green onions for a delicious and satisfying meal.
Ingredients
- 2-3 lbs Golden Potatoes cut into 1-inch cubes (peeling optional)
- 1 lb Bacon diced
- 2 tbsp Butter
- 1 Onion diced
- 4 Garlic Cloves minced
- ½ cup Flour
- 4 cups Chicken Stock
- 2/3 cup Heavy Cream
- 2 cups Milk
- Salt Pepper, and Garlic Powder to taste
- 1-2 tsp Spicy All-Purpose Seasoning e.g., Meat Church’s Holy Voodoo or Slap Ya Mama
- 2/3 cup Sour Cream
- 2 cups Freshly Grated Cheddar Cheese
- 1 cup Green Onions
Instructions
- In a large pot, place diced potatoes, cover with water, and add 2 tsp of salt. Bring to a low boil with the lid on. Cook until potatoes are fork-tender. Strain to remove water and set aside.
- While potatoes are cooking, prepare vegetables.
- On medium heat, cook diced bacon in the pot until desired doneness. Remove bacon, leaving the grease in the pot.
- Add butter, onions, and cook for 4-5 minutes until onions are soft. Add garlic and cook for an additional minute.
- Whisk in flour and cook for 2-3 minutes, stirring continuously. Slowly add chicken stock, followed by milk, heavy cream, and sour cream.
- Bring the soup to a low simmer, tasting and adjusting seasoning.
- Carefully add potatoes back to the soup, taste again, and adjust seasoning.
- Serve the soup topped with bacon bits, freshly grated cheese, and green onions.