This is an absolute joy to not only make but eat. It is cheesy, has tons of bacon and oh so delicious! Loaded Baked Potato Soup has become a fall favorite in our house, it is requested at least every other week it is that good.
The best part of this meal is that it can be made in less than 30 minutes. I love to make it while the babies are napping, that way I can just turn it off when done and back on to warm it up when it is dinner time. Anyone that is a mom, will completely get how hectic it can be after nap time and sometimes dinner can turn into a circus if you don't plan well. So naptime is my favorite to prepare if not make the whole meal.
You will soon find out that not only is this going to be one of the easiest things to make, but it is going to be a huge hit. It is so good that you will go back for seconds, unless you happen to have a giant bowl.
Ingredients: for Loaded Baked Potato Soup
4 potatoes, Cleaned
1 pack of thick cut Bacon
4 tbsp salted butter
2 tsp minced garlic
1/4 cup chopped yellow onion
1/3 cup all-purpose flour
2 cups whole milk
1 cup half and half
2 cups chicken broth
1 tsp kosher salt
1/2 tsp garlic salt
1/2 tsp black pepper
1 cup mild cheddar cheese
1 cup sharp cheddar cheese
1 cup sour cream
fresh chopped chives (I grow these in my garden, you can buy them, then grow them right from the store bought ones in your window, just place them in a shallow glass of water and once they grow roots transfer them to a planter.)
*** NOTE --- Reserve 2 Tablespoons of bacon grease for the soup mixture.
Poke the potatoes multiple times with a knife or fork, then microwave them for 10 minutes, or until semi-tender.* Cut them in halve then let them cool. Once cool enough to handle, cut into chunks. (You can leave the skin off or leave it on, totally up to you, I leave it on as that is where all the vitamins are. If you are going to do this, just make sure to wash them very well before cooking)
While the potatoes are in the microwave, I go ahead and cook up the bacon in my 12" Frying Pan, on a low to medium heat. I want them crispy as I am going to chop these up for both the soup and a topping when the soup is served.
In a 5 quart Soup Pot, melt the butter, bacon fat. garlic and onion then cook for 2 to 3 minutes, or until the onions are translucent. Slowly whisk in the flour and stir for a minute or two. Whisk in the milk, half-and-half and the chicken stock until well combined. Bring to a light simmer and whisk in the kosher salt, garlic salt and pepper. Turn the heat to low but keep it at a light simmer until the mixture has thickened a tad bit, for around 7-10 minutes on simmer.
Stir in 3/4 cup of Mild and Sharp Cheddar cheese, the sour cream and 3/4ths of the bacon bits into the soup mixture. Add in all the chunks of potato and Serve hot.
Top with your favorite garnishes, like cheese, bacon, sour cream and chives.
Really good with French bread or your favorite fresh baked bread for a great dipping side.
Let me know how much you love it, comment below!