Loaded Baked Potato Soup

This soup is not just a meal; it’s an experience. Each spoonful brings a delightful blend of textures and tastes that are sure to comfort and satisfy. Perfect for a family dinner, a cozy night in, or even as a show-stopping dish for a gathering, this Loaded Baked Potato Soup is a guaranteed crowd-pleaser. Its versatility also allows for easy customization – add more cheese, a dash of your favorite spices, or even some extra bacon to make it uniquely yours.

Ingredients:

For the Soup:

• 4 large baking potatoes
• 2/3 cup butter
• 2/3 cup all-purpose flour
• 6 cups milk (whole or 2% for creaminess)
• 3/4 cup sour cream
• 4 green onions, chopped
• 1 cup shredded cheddar cheese
• 1 cup cooked and crumbled bacon
• Salt and pepper, to taste

For Garnish:

• Extra shredded cheddar cheese
• Chopped green onions
• Sour cream
• Crumbled bacon

Directions:

1. Bake the Potatoes: Preheat oven to 400°F (200°C). Pierce potatoes and bake for about 1 hour. Let cool slightly.
2. Prepare the Potatoes: Halve and scoop out insides. Discard or save skins.
3. Make the Roux: Melt butter, add flour, and whisk for 2 minutes.
4. Add Milk and Potatoes: Gradually add milk to roux. Add potato flesh.
5. Cook the Soup: Cook until thickened, about 10 minutes. Reduce heat to low.
6. Add Final Ingredients: Add sour cream, green onions, cheese, and bacon. Cook until heated through.
7. Serve: Ladle into bowls and garnish.

Prep Time: 20 minutes | Cooking Time: 1 hour 20 minutes | Total Time: 1 hour 40 minutes | Kcal: 490 | Servings: 6