This creamy baked potato soup is calling your name!
At our house we each pick a day and plan the menu for that night. This soup calls my daughter Karmen’s name almost every week. If I didn’t make her choose something else we would probably be eating it every week.
The combination of these delicious, simple flavors will make your heart sing on a chilly day. It is getting colder here in Utah, but this is a recipe we make throughout the entire year. Even on hot summer days when all you want is ice cream and lemonade we still make it.
Seriously, it is so yummy and super easy to make. What I love about it is that we usually have these items already in the pantry or fridge. The crunchy bacon on top is money. I also love it with a little dollop of sour cream. Try it out and let me know what you think, it reminds me a lot of Disney’s Potato soup…and who doesn’t love Disney? Certainly not anyone here.
Loaded Baked Potato Soup
Creamy, loaded baked potato soup.
In a 6- to 8-quart stockpot over medium heat, fry bacon until crisp.
Remove bacon and drain on paper towels, reserving half for garnish. In bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally.
Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes. Add chicken stock and half of the bacon. Season with salt and pepper.
Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add whipping cream and simmer for 5 minutes.
Adjust thickness by adding water or stock. Soup should have a creamy consistency.
Season to taste, and garnish with toppings.
I have tried this recipe with different potatoes and like the combination of russet and red the best. They hold up better in this recipe.