Sunday, November 22, 2009

Loaded Baked Potato Soup

I was torn on what soup to make next so I posed a poll on a local message board that I frequent.  For awhile, Zuppa Toscana was winning but in the end, Loaded Potato Soup edged out for the win.  I'm glad it did because this was fabulous.  Definitely worth keeping in the soup files :).  It made for a quick lunch (I'm pretty sure peeling the potatoes was what took the longest!  I'm a slow peeler!) and some leftovers for the week.  Mmm mmm good...and  much better than Campbell's hehe!

Loaded Baked Potato Soup
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Prep Time: 10 mins
Cook Time: 20 mins
Ready In: 30 mins
Yields: 4 Servings


  • 5 bacon strips, diced
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 4 tablespoons all-purpose flour
  • 1 teaspoon dried basil
  • 1/2 teaspoon pepper
  • 4 cups (2 cans) chicken broth
  • 2-3 large baked potatoes, peeled and cubed
  • 1 cup half-and-half cream (used 1 cup evaporated 2% milk; regular milk would also work)
  • 1/2 teaspoon hot sauce
  • 1 cup shredded cheddar cheese
  • Salt, to taste
  • Green onions or chives, sliced
  • Sour cream (optional)

  1. In a large saucepan, cook bacon until crisp. Drain, reserving about 1 tablespoon of drippings. Set bacon aside on papertowel covered plate to drain.
  2. Saute onion and garlic in the drippings until tender, taking care so  that garlic does not burn. 
  3. Stir in flour, salt, basil and pepper; mix well.
  4. Gradually add broth. Bring to boil; boil and stir for 2 minutes.
  5. Add most of the potatoes (reserve some in case mixture is too thin), cream or milk, cheese, and hot pepper sauce; heat through but DO NOT BOIL, stir continuously.  If mixture is too thin, mash some of the potatoes and add to broth or add some potato flakes.  If mixture is too thick, add more liquid (broth, cream, milk, or water).
  6. Garnish with bacon, sour cream, green onions, and additional cheese, if desired.
Source: modified from All Recipes

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