I’m a big potato fan, so I’m not sure why it took me so long to get around to making this Loaded Baked Potato Soup! I’ve ordered this kind of soup many times at restaurants and each time I did I thought, “I really need to make this myself!” So here it is, finally! It turned out as good as I hoped it would and if you’re a potato lover, I think you’ll enjoy it! It’s like a “comfort food soup” and it’s especially good on a cold day!
This soup is rich and creamy, made with butter, some light cream (Half & Half), chicken broth, green onion, sour cream, crumbled bacon, and cheddar cheese stirred right into the soup. And you can’t go wrong when you top the soup with more sour cream, cheddar cheese, green onion slices, and crumbled bacon, right? 🙂
I took some photos of this soup with some new tableware from MaryandMartha.com—a faith-based company that creates lovely and inspiring products for the home. Shown in the photos above are the Grace & Gratitude All-Purpose Bowl, Accent Plate, and Dinner Plate. These items make a beautiful place setting and feature Scriptures on grace and gratefulness. And you can find more coordinating items at the Mary & Martha website!
Loaded Baked Potato Soup
LOADED BAKED POTATO SOUP by NancyC
Makes 8 to 10 servings
1 cup cooked and crumbled bacon (about 16 slices), divided (or you can use pre-cooked real bacon pieces)
1/2 cup (1 stick) butter
1/3 cup all-purpose unbleached flour
1 1/2 cups Half & Half (light cream)
5 cups chicken broth
4 large russet potatoes, peeled and cubed
1 cup sliced green onion, divided
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups sour cream, divided
2 cups shredded cheddar cheese, divided
Cook bacon in a large skillet until crispy; drain on paper towel and let cool, then crumble and set aside (or use pre-cooked real bacon pieces).
In large pot, melt butter over medium heat, then stir in the flour and mix until smooth. Gradually stir in the Half & Half and then the chicken broth, stirring constantly for several minutes.
Add the cubed, uncooked potatoes, 1/2 cup of the sliced green onions, and the salt and pepper to the mixture in the pot; bring to a boil, then reduce heat and simmer, uncovered, for 20 minutes, or until potatoes are tender (stir occasionally while soup is cooking). For a thicker, creamier soup, mash at least half of the potatoes right in the pot. Then stir in 1 cup of the sour cream, 1 cup of the cheddar cheese, and 1/2 cup of the crumbled bacon.
Continue to simmer and stir mixture until the cheese is melted, then serve. Use the remaining crumbled bacon, green onion, sour cream, and cheddar cheese as toppings for the soup.
Recipe from NancyC | nancy-c.com
So, are you a fan of potatoes like I am? Have you ever made potato soup and what is your favorite winter soup?
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