Fully Loaded Baked Potato Soup
Image a Fully Loaded Baked Potato but in soup... it's perfection!
Servings: 8 people
Ingredients
- 8 Russet potatoes, scrubbed cleaned and pierced with a fork all over
- 8 slices bacon
- 6 tablespoons butter
- 1 yellow onion finely chopped
- 4 cloves garlic roughly chopped
- 1/3 cups all purpose flour
- 4 cups chicken stock
- 1 teaspoon kosher salt
- 1 teaspoons freshly cracked black pepper
- 2 tablespoons olive oil
- ½ cup sour cream
Toppings:
- Freshly shredded cheddar cheese
- Sliced scallions
- Sour Cream
- Bacon
Instructions
- Preheat the oven to 425 degrees F. Place the potatoes directly on the middle rack and bake for 60 minutes until fork tender.
- Scoop the white insides out of the baked potato skins. Roughly chop the white insides and set them aside. Tear the potato skins and set aside.
- In a large stock pot, cook the bacon over medium heat. Once it’s crispy, remove bacon from the pan and drain off the grease. Once bacon has cooled, tear into small pieces.
- Add 4 tablespoons butter to stock pot. Add onion and continue to cook over medium heat until onion is caramelized. Add minced garlic and flour. Stir until the flour is cooked, about 1-2 minutes. While stirring, slowly add chicken stock to the flour mixture and whisk to combine to prevent lumps. Bring to a simmer then turn heat to low. Add the insides of the diced baked potato and season with sea salt and pepper. Cover pot and continue to cook over low heat.
- In a large saute pan add 2 tablespoons of butter and 2 tablespoons olive oil over medium-high heat. Add the torn potato skins and fry them until crisp and heated through.
- Add 1/2 of the crumbled bacon, 1 cup of cheddar cheese, ½ cup of scallions and sour cream into the pot of soup. Stir well and continue to cook over low heat until heated through and cheese is melted.
- Serve soup topped with remaining bacon, cheddar cheese, scallions and crisp potato skins on top.