Friday, December 16, 2016

Fully Loaded Cheesy Baked Potato Soup

Ultimate Baked Potato Soup is now fully loaded and ready in just 20 minutes! All the flavors of your favorite loaded baked potato come together in your new favorite soup recipe. Chunks of baked potato in a rich cheese soup are garnished with cheddar cheese, bacon crumbles and chives.



Perfect make ahead or make with left over baked potatoes.

With a secret ingredient to kick this cheesy soup up a notch you will be making this again. This soup is amazing, you can thank me later.  Go get the potatoes and get moving!

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Helpful Tips to make Fully Loaded Cheesy Baked Potato Soup:




What you will need to make Fully Loaded Cheesy Baked Potato Soup:

  • Large Stock Pot - 
  • Whisk - I have had this set for over 10 years and it is still as good as the day I bought it. With 3 sizes there is a whisk for every job.
Enjoy!

With love from our simple kitchen to yours. 

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Yield: 6 (2 cup servings)
Author:
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Fully Loaded Cheesy Baked Potato Soup

Fully Loaded Cheesy Baked Potato Soup

Ultimate Baked Potato Soup is now fully loaded and ready in just 20 minutes! All the flavors of your favorite loaded baked potato come together in your new favorite soup recipe. Chunks of baked potato in a rich cheese soup are garnished with cheddar cheese, bacon crumbles and chives.
Prep time: 10 MCook time: 10 MTotal time: 20 M

Ingredients

  • 4 Tbsp unsalted butter
  • 4 Tbsp all-purpose flour
  • 6 cups chicken broth
  • 1 cup sour cream
  • 4 oz cream cheese
  • 3 lb baked potatoes, precooked
  • 8 oz shredded sharp white cheddar cheese
  • 1 tsp kosher salt
  • 2 tsp black pepper
  • 6 slices thick cut bacon, precooked and crumbled
  • 3 oz shredded mild cheddar cheese
  • chopped chives

Instructions

  1. Warm a large stock pot over medium high heat. Add butter to pot. Once butter starts to melt, whisk in flour.
  2. Whisk together and slowly pour in chicken stock. Continue whisking and add sour cream and cream cheese. Whisk until mixture comes together.
  3. Slice potatoes in half and scoop out the insides of the potato, add to pot.
  4. Smash potatoes into chunks using a potato masher or wooden spoon, until desired consistency is reached. I like my soup kind of chunky. Add sharp cheddar cheese, salt and pepper. Stir until cheese is melted.
  5. Serve and enjoy!















Originally published 10/29/13

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10 comments:

  1. Fantastic soup, I can't wait to try it! Great post guys.

    ReplyDelete
  2. My question is: Baked potatoes, precooked, what does that mean exactly? Do I boil the potatoes first and then bake them in the oven?

    ReplyDelete
    Replies
    1. Hi., Thanks for stopping by. The recipe was originally developed to use left over baked potatoes. You can bake them and use them right away too. Hope that helps! Enjoy and let us know how it goes.

      Delete
  3. The Fully Loaded Cheesy Baked Potato Soup caught my eye! Pinning it!!

    ReplyDelete
  4. I love this recipe, but it has changed from what I remember. It originally instructed you to start with the bacon in the pot first and go from their. Also their use to be pictured instruction to follow step by step.

    ReplyDelete
  5. I love this recipe, but it is not as I remember it. The recipe use to start off with the bacon first and go from their. Also their were well pictured step by step instructions to follow, what happened?

    ReplyDelete
  6. I love this recipe, but it is not as I remember it. The recipe use to start off with the bacon first and go from their. Also their were well pictured step by step instructions to follow, what happened?

    ReplyDelete
    Replies
    1. I think you are referring to a different recipe of ours. Here is the link: http://www.theslowroasteditalian.com/2012/01/baked-potato-soup.html

      Enjoy!

      Delete
    2. It says page does not exists!

      Delete
    3. What page does not exist? I checked the links and they are working fine for me. Maybe you should try it again. Thanks!

      Delete

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