It’s officially fall y’all! It’s still hot as all get out here, but that doesn’t stop me from being excited about the upcoming soup weather. I know some of you are still getting blasted by cold weather, so why not warm up with my family’s favorite soup…(the best) Loaded Baked Potato Soup?
This soup is my favorite soup for a multitude of reasons, and it is a regular staple on our meal plan. Not only is it delicious, but it brings back so many awesome memories of my nights as a labor and delivery nurse. Back in Alabama, we had a tradition of making soup in a crock-pot for the women’s wing to share. Soupy Sunday, as it was known, was always great fun, but you could bet money on it being busy. I think it originally started on another day of the week, but because it was always hectic on the original day, it had been moved to Sunday before I started working there. It didn’t have to be winter for us to have soup because even during the middle of summer, our unit was colder than the Arctic Circle and we could all be found huddled under blankets. From what I’ve heard, it’s not warmed up. However, I digress and need to get back on track.
The Best Loaded Baked Potato Soup
So what makes this soup different from every other potato soup out there? It’s not JUST potatoes. It’s filled with baked potatoes and BACON!! Need I say more? If the bacon isn’t enough to convince you, it is also filled with cream, cheese, and a dash of hot sauce just to give it a bite. It is like eating a loaded baked potato only better! Without any further rambling, here’s how I make the soup (slightly tweaked from the original recipe given to me by my friend).
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 lb bacon fried crispy and chopped (save the drippings)
- ⅔ c flour
- 6-8 c chicken stock
- 2 c heavy cream or half and half
- 1 tsp salt more or less to taste
- 1½ tsp black pepper more or less to taste
- 2-3 green onions diced (optional)
- 1½ tsp basil dried
- ¼ c fresh chopped
- 1 tsp smoked paprika
- 1-2 tsp hot sauce more or less to taste
- 2 c cheese grated
- sour cream
- Make sure you have enough bacon drippings to both sauté your onion and garlic AND make a roux with your flour (about ⅔ c.). If you don’t, add butter or olive oil until there is enough - if you don’t have a handy bacon drippings jar stored somewhere.
- Sauté your onion until translucent.
- Add in your garlic and make sure to stir constantly so that you don’t burn your garlic.
- Add flour. Again, stir constantly. Cook for 3 to 5 minutes so that the flour is done and turning a gold-ish color.
- Whisk in stock. Make sure to slowly add the stock so that you are not left with clumps.
- Add in bacon, seasonings, and hot sauce.
- Add potatoes making sure to slowly stir them in so that you don’t break them up too much.
- Adjust seasonings as needed and let the soup simmer on medium low for about 20 minutes.
- Stir in cream, parsley and green onions.
- Adjust any seasonings and let simmer for another 10 minutes.
- Add in cheese and stir. Once cheese is melted and mixed through the soup, it’s ready to serve.
- Soup’s up! Dish up and top with more bacon, cheese, sour cream, and green onions.
There you have it. My family’s go to soup…the best loaded baked potato soup. It’s guaranteed to be a hit in your house, too! Leave a comment and let me know what you think.