In this loaded baked potato soup, potatoes are baked until tender before being simmered with garlic, milk, cheese, sour cream, bacon, and green onions.
8ouncesextra-sharp cheddar cheesegrated and divided
1teaspoonsaltor to taste
½teaspoonfreshly ground black pepperor to taste
1cupsour creamI used reduced fat
10slicesbaconcooked and crumbled
8green onionstrimmed and sliced into small segments (yields about 3/4 cup)
Instructions
Preheat oven to 400F. Pierce potatoes with a fork and bake for about 1 hour directly on oven rack, or until fork tender.
When potatoes are cool enough to handle, peel them, transfer to a large bowl, and mash the flesh. I mash coarsely so there are big potato chunks but mash as small as desired; set aside.
To a a large Dutch oven or stockpot, add the butter, flour, and cook over medium heat for about 3 to 5 minutes, stirring constantly, until flour is thickened. You’re making a roux and it’s very important the mixture is thick or soup will never thicken properly later.
Add the garlic and cook for about 1 minute, or until fragrant; stir constantly so it doesn’t burn.
Add the milk, 6 ounces cheese, salt, pepper, and stir until the cheese has melted.
Add the potatoes, sour cream, 3/4 cup bacon, 1/2 cup green onions, and stir to combine.
Simmer on low for about 5 minutes, or until soup is heated through; don’t allow it to boil.
Taste and check for seasoning balance, adding more salt or pepper if desired, to taste.
Ladle into bowls and evenly top with the remaining 2 ounces cheese, 1/4 cup bacon, 1/4 cup green onions, and serve immediately.
Notes
Cheese: Don’t use pre-grated cheese in ziptop bags because that cheese is resistant to melting and won’t incorporate well. Bacon: I used pre-cooked bacon that cooks in microwave in about 1 minute to save time; yields about 1 cup crumbled bacon. Storage: Soup will keep airtight in the fridge for up to 1 week. Reheat very gently on the stove or micro so soup doesn’t separate. I haven’t tried freezing it and cannot speak to the results.