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Fully Loaded Baked Potato Soup

4.71 Mitt(s) 7 Rating(s)7 votes, average: 4.71 out of 57 votes, average: 4.71 out of 57 votes, average: 4.71 out of 57 votes, average: 4.71 out of 57 votes, average: 4.71 out of 5

Prep:

Cook:

Level: Easy

System:

5

Description

Fully Loaded Baked Potato Soup. This soup is made over the top by adding crisp potato skins to the top before serving!

Ingredients

  • 4 whole Extra Large Baked Potatoes Or 8 Regular Baked Potatoes
  • 6 slices Bacon, Diced
  • 6 Tablespoons Butter
  • ½ whole Onion, Chopped
  • 2 cloves Garlic, Minced
  • ⅓ cups All-purpose Flour
  • 4 cups Chicken Stock
  • ½ teaspoons Sea Salt (or To Taste)
  • 2 teaspoons Ground Pepper, Or To Taste
  • 2 Tablespoons Olive Oil
  • 3 cups Shredded Cheddar Cheese
  • 4 whole Scallions (Green Onions), Sliced
  • 1 cup Greek Yogurt

Preparation

Scoop the white insides out of the baked potato skins. Roughly chop the white insides and set them aside. Chop potato skins and set aside.

In a large stock pot brown the diced bacon over medium heat. Once it’s crispy, remove bacon from the pan and drain off the grease.

Add 4 tablespoons butter to the brown bits at the bottom of the stock pot. Add onion and continue to cook over medium heat until onion is caramelized. Add minced garlic and flour. Stir flour until absorbed by the butter and cooked, about 1-2 minutes.

While stirring, slowly add chicken stock to the flour mixture to prevent lumps. Bring to a simmer then turn heat to low. Add the insides of the diced baked potato. Add 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 and heat until all of the butter is melted. Add the chopped potato skins and fry them until crisp and heated through.

Add 1/2 of the crumbled bacon, 2 cups of cheddar cheese, 2/3 of the scallions and Greek yogurt 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, cheedar cheese, scallions and crisp potato skins.

One Comment

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Avatar of sheila Barfield

sheila Barfield on 10.12.2012

That looks sooo yummy! I an going to put this in my “winter soups” file. Thanks

7 Reviews

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Avatar of ziggerbean

ziggerbean on 1.30.2013

Excellent soup – accidentally left out the garlic. I think I’d just leave the skins on the potatoes next time instead of going to the trouble to scoop out potato and then fry the skins. Less dishes :)

Avatar of bboss

bboss on 1.18.2013

I made this last night. It was a big hit with the family. My husband commented on the garlic. I would cook it more before adding the flour. The pepper was a bit overpowering and I only added half. I liked the idea of using the skins as a topping.

Avatar of Cooking my life away

Cooking my life away on 1.7.2013

This was amazing! I made it for company and was later told that the father of my guests didn’t even like potato soup but LOVED this…3 helping in my book is “love” :)
I’m Gluten Intolerant so i substituted Rice flour in place of white gluten flour. Amazing!
I will CERTAINLY make this again!

Avatar of kellykitchen

kellykitchen on 12.14.2012

This was fantastic! Easy enough for my fiance to make and delicious. The crispy potato skins are a great addition!

Avatar of maryjoanna

maryjoanna on 10.19.2012

My husband, who doesn’t like potato soups, thought this was super. Mine was fine with the garlic, though I did have small cloves. I think the pepper should definitely be ‘to taste’…I put 1 1/2 t. in a double batch and it was a little spicy! The leftovers today are just as yummy as it was last night. Great recipe!

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