Creamy and thick, this Baked Potato Soup is topped with savory cheese, fresh chives and crumbled bacon. A delicious indulgence that will have you coming back for a second bowl! An added twist to this traditional soup are the potato skins that are reserved after baking the potatoes. They are then fried until golden brown and crispy and used as a topping when serving. This additional texture is something you don’t typically find in Baked Potato Soup, but it takes it to a whole new level.
In the spirit of transparency, this Baked Potato Soup is NOT a “skinny” soup. It certainly won’t win any health awards. But it will win an award for delicious comfort food ready to warm your belly during the winter months.
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Baked Potato Soup
Course: SoupsCuisine: AmericanDifficulty: Soup4
servings15
minutes1
hourIngredients
4 4 large potatoes, baked
2/3 cup 2/3 butter
1/2 1/2 onion, finely chopped
1 tbsp 1 garlic, minced
2/3 cups 2/3 flour
6 cups 6 milk
3/4 tsp 3/4 salt
1/2 tsp 1/2 pepper
4 4 green onions, chopped
1 1/4 cup 1 1/4 shredded cheddar cheese
12 slices 12 bacon, cooked and crumbled, or a handful of chopped ham
sour cream, for topping
Directions
- Bake the potatoes. Scoop out pulp; set aside. Reserve potato skins for frying.
- Melt butter with onion and garlic. Add flour, whisk together butter and flour. Add milk, slowly whisking to avoid lumps. Cook over medium heat, stirring constantly to avoid scorching Cook until thick and bubbly.
- Fry remaining potato skin pieces until crispy and golden brown.
- Add potato, salt, pepper, green onions, one cup of cheese, ham or bacon (or both), and sour cream. Garnish with cheese, green onion and crispy potato skin pieces.
Inspired by Acadiana Profile
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