Fully Loaded Baked Potato Soup

Creamy Rich Baked Potato Soup

Baked Potato Soup, Fully Loaded

If you don’t want to use bacon, skip the first step and cook onions in 2 tablespoons of vegetable oil instead. This recipe allows for leftovers which reheat well. Don’t boil the soup when reheating or the sour cream will separate and look strange.

4 pounds russet potatoes, scrubbed well and dried
1 medium onion, diced small
6 or so strips of bacon, cut into small pieces. (Omit if not using)
3 tablespoons all purpose flour
2-3 garlic cloves, smashed then chopped fine
1 box sow sodium chicken broth (about 4 cups)
1 teaspoon dried thyme or 1 tablespoon fresh thyme.
1/2 to 3/4 pound grated cheddar cheese, (sharp is best but use what you prefer)
1 1/2 cups milk or cream
1 cup sour cream plus 1-2 tablespoons for garnish
Kosher salt and pepper to taste.
2 tablespoons fresh chives, chopped fine for garnish

1. Cook Bacon & Prep Potatoes: Heat large heavy pot or Dutch oven over medium high heat. Cook bacon pieces, uncovered, until brown and crisp, stirring occasionally. While bacon cooks, peel potatoes and save skins. Roughly chop skins so they are approximately 1 inch pieces. When bacon is done, transfer to a paper towel lined plate. (If you are not using bacon, heat 2 tablespoons oil in pan and use that to cook potato skins in next step.

2. Add potato skins to bacon fat in pan and cook, uncovered, stirring often, until crisp, about 5-7 minutes. Remove potato skins and transfer to a paper towel lined plate.

3. Cut Potatoes: While potato skins cook, cut potatoes into 1 inch cubes.

4. Cook Onion: Add the onion to the pan and cook until tender, about 4-5minutes.

5. Make Roux: Add flour to onions and whisk until flour starts to brown, another 3 to 4 minutes. It will be thick. Whisk in broth.

6. Cook Potatoes: Add potato cubes and reduce heat to medium-low. Cover and let cook until potatoes are tender, about 15 minutes. When potatoes are tender, remove pan from heat. Stir in the thyme and cream.

7. Blend Soup:In small batches, blend soup in a blender until smooth, keeping about 1/3 cup of the soup with potato chunks aside. Add blended soup back to pot and stir to combine.

8. Add Cheese: Add most of the cheese to the pan, reserving a few tablespoons aside for garnish. Over low heat, stir in cheese until it melts. When cheese is melted, remove pan from heat and stir in sour cream.

9. Finish & Serve: Season with salt and pepper to taste and serve, garnished with the friend potato skins, bacon bits, a bit of cheese, a dollop of sour cream and a sprinkling of chives.


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