FULLY LOADED BAKED POTATO SOUP RECIPE

FULLY LOADED BAKED POTATO SOUP RECIPE

LOADED BAKED POTATO SOUP INGREDIENTS

Not only is this a delicious and hearty fall meal, but the ingredients are relatively inexpensive. I think Russets are the best potatoes for this soup as they hold up the best to boiling so you still have some bite to the potatoes in the soup.

These are all affiliate links, if you make a purchase (of anything from the site, not just these items) after clicking through, I will earn a small commission. Ads and affiliate links are the way I am able to keep this website running and to offer you free tutorials all year long. Thank you so much for supporting me and Mad in Crafts!

• Russet potatoes
• bacon
• butter 
• red onion
• 1-2 cloves garlic
• all-purpose flour 
• milk 
• chicken broth 
• sharp cheddar cheese
• sour cream 
• salt & pepper
• green onions
• stock pot

HOW TO MAKE THE BEST POTATO SOUP FOR FALL

Start by washing and peeling 4-6 large potatoes. Then dice them into roughly 1-inch pieces. Try to keep the dice uniform so that the potatoes cook evenly. Boil the diced potatoes in a large pot until fork tender. Drain the potatoes and set them aside for later.

Cut bacon into small pieces and fry them in a large pot until brown. Remove the bacon and set aside, but leave that tasty rendered fat in the pot. Cook the onion and garlic in the bacon grease with some butter until soft and fragrant. Whisk in the flour to create a roux that will thicken the soup.

Whisk in the broth and the milk until fully combined and the mixture begins to thicken.

Add in the potatoes, sour cream, cheese, and half of the bacon. Season to taste. Bring the soup to a boil and then remove from the heat.

Serve this filling soup with bacon, cheese, green onions, and sour cream to garnish!

FULLY LOADED BAKED POTATO SOUP RECIPE

This is the ultimate fall comfort soup for me. It is creamy, decadent, and very filling. This is also a great soup to serve to a crowd. It is relatively inexpensive to make even in larger batches, and your guests can customize their bowls with a wide range of garnishes.

FULLY LOADED BAKED POTATO SOUP RECIPE

Print Pin

Equipment

• pot large

Ingredients

• 4-6 large potatoes
• 8 slices bacon
• 4 T butter
• ½ onion chopped
• 2 tsp garlic minced
• ¼ C flour
• 2 ½ C milk
• 2 ½ C chicken broth
• 1 C cheddar cheese shredded
• ¾ C sour cream
• Salt & pepper to taste
• Green onions and additional cheese for garnish

Instructions

• Wash, peel, and cut potatoes into cubes, boil, drain, and set aside.
  
• In a large pot, fry bacon until brown. Remove the bacon from the pot but leave the rendered fat.
  
• Cook onion in the bacon fat and butter until soft.
  
• Add in garlic, cook 1 minute.
• Whisk in flour, then slowly whisk in broth and milk.
  
• Stir in cooked potatoes, sour cream, cheese, and ½ of the cooked bacon.
  
• Bring to a boil, then remove from heat.
  
• Serve in a large bowl, garnished with green onions, cheese, and the remaining bacon.
  

RECIPE ADDITIONS AND SUBSTITUTIONS

Ingredient Substitutions

• If you replace the bacon with turkey bacon, you may need to add more butter or butter substitute to the pan to create the roux.
• You can swap out the Russet potatoes for an equal amount of red skin potatoes. Do not over cook the red skin potatoes though, or they will turn into mush in the soup.
• For added richness and flavor, replace the milk with heavy cream or half and half.

Serving Suggestions

• Instead of garnishing each bowl, create a baked potato soup bar so everyone can customize his or her own bowl.
• Add some hot sauce to the top of the bowl of soup for a little kick.
• Mix in some cooked broccoli for added veggies.