Loaded Baked Potato Soup
A baked potato with all the trimmings thrown together in a big pot!"I really liked the idea of this recipe. I don't think you have to put everything together in the same order. My fiance isn't much of a cook but she cooked me some of this soup. In the directions it doesn't say to remove the fat from the bacon or to cook the bacon all the way through for crispiness. The soup she made had bacon that was chopped up with all the fat on it still. Other than the directions not being well the idea of this soup is really good. " - superserseifer23
Yield: 8 Ready in 2 hours
favorite of 9,068 people 7,000 people want to try
Verified by stevemur
|1 quartHeavy Cream|
|1 quartChicken Broth|
|4 Russet Potatoes; peeled and diced, set in water to prevent them from browning|
|4 Russet Potatoes; baked; peeled and diced|
|1/3 cupChives or Green Onion|
|1 cupsCheddar Cheese; Finely Shredded|
|1 tspGarlic; minced|
|Sour Cream; for garnish|
Loaded Baked Potato Soup Preparation
Slice the bacon strips in half length-wise and dice into bite size portions. Place the bacon, butter, salt and garlic in a soup pot on low heat. And let the bacon lightly fry for 5-7 minutes.
Add 1/2 qt heavy cream and 1 qt chicken broth. Increase the heat to medium and once it starts to simmer add in the UNBAKED peeled and diced potatoes.
Simmer for about 25 minutes on medium heat until reduced by half.
Add the chives, BAKED peeled and diced potatoes, and remaining 1/2 qt of heavy cream.
Simmer for an additional 20 minutes.
Remove from heat and slowly add the shredded cheddar while stirring constantly.
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