Comments on: Loaded Baked Potato Soup

By: dulcimerhope

dulcimerhope — Thu, 27 Jan 2011 17:02:20 +0000

This is seriously one of my favorite soups in the whole world, and I am a true soup person. DELICIOUS! I make it once every few weeks during the cold months.

By: shanniebananie

shanniebananie — Tue, 05 Oct 2010 01:12:57 +0000

This is a fab recipe… I added a bit of garlic, salt, pepper and extra cheese to liven it up a bit, but it’s seriously a great base that can be endlessly customized.

By: mandymoody

mandymoody — Sun, 08 Aug 2010 22:36:38 +0000

Really great basic potato soup! It’s a bit bland as written, I added the following to make it perfect…
approximately 1 tsp white pepper, 1/2 tsp red pepper, 1/2 tsp garlic powder and an extra cup of grated cheese. It was wonderful!!!

By: sheal

sheal — Wed, 17 Feb 2010 15:08:22 +0000

I made this last night and it was really good! To add to the potato skins, I rubbed my potatoes with olive oil, kosher salt, and pepper before baking and baked them unwrapped on a baking sheet. It makes the skins crispier and they hold together really well when you are scooping them out, plus it adds flavor for later when you add toppings to them. I also cut my bacon into 1-2 inch pieces before cooking, then all you to do is let ‘em fry and stir once in a while. I’m not sure if that’s what the author did or not, but I’d thought I’d add it in as a tip.
This is a great soup with awesome flavor depth! I highly recommend it!

By: dulcimerhope

dulcimerhope — Sun, 07 Feb 2010 18:37:31 +0000

We had this for lunch today — on Super Bowl Sunday — although we’re not watching the big game because the Steelers aren’t in it.

It was a big hit! The bacon and cheddar flavors infuse the potato soup — which I have always known to be bland — with plenty of flavor, and the yogurt topping is sublime. Much tangier and tastier, in my opinion, than sour cream.

BAKED POTATO TIP: I cooked my potatoes in the microwave (gasp!) for 12 minutes, then put them straight on the middle rack of my 450-degree oven for 20 minutes, and they turned out perfect in far less time than usual.

By: internette

internette — Thu, 04 Feb 2010 23:49:20 +0000

I saw the pic and didnt even know what it was but I knew it looked like something I wanted to eat. What a great recipe, thanks and the pics are beautiful.

By: Rebecca

Rebecca — Thu, 04 Feb 2010 22:10:01 +0000

Kaycarrasco- Thank YOU. I’m awfully glad i could help!

Emily- I hope you get to try it, too. It’s a favorite around here.

By: Emily

Emily — Thu, 04 Feb 2010 18:15:55 +0000

This looks so yummy… can’t wait to try it!

By: kaycarrasco

kaycarrasco — Thu, 04 Feb 2010 18:02:52 +0000

Wow. I’ve never had such a clear explanation of making a roux. I was just sure I was messing up somehow, and started avoiding recipes that had this step. *Thank you*, NOW I get it!