This Loaded Baked Potato Soup Will Have You Licking Your Lips!

I have also made this soup in the crock pot which works out really well when it’s hot outside. I try my hardest not to turn on the oven and warm up the house any more than necessary, so anything in the slow cooker is always a good idea. Even though it’s warm outside, a nice hot soup still tastes pretty darn good. Check out what they are saying about this recipe over at Group Recipes:

“Fantastic flavor…rich and creamy….Was a hit during the winter months….”

This is great during the snowy season, and just as good in the summer!

 

Ingredients

8 ounces Hormel bacon, chopped

3 pounds russet potatoes, scrubbed

1 large onion, chopped

2 garlic cloves, minced

2 T. Gold Medal all-purpose flour

4 c. low-sodium Swanson chicken broth

1 c. heavy cream

1/4 t. dried thyme

2 c. shredded sharp cheese, plus additional for garnish

1 c. sour cream, plus additional for garnish

pepper

3 scallions, sliced thin

 

 

Instructions

Cook bacon in Dutch oven over medium heat until crisp, about 8 minutes. While bacon is cooking, use vegetable peeler to remove wide strips of potato peel; reserve peels, Cut peeled potatoes into 3/4-inch pieces. Using slotted spoon, transfer bacon to plate lined with paper towels. Add reserved potato skins to bacon fat in pot and cook until crisp, about 8 minutes. Using slotted spoon, transfer potato skins to plate with bacon.

Add onion to fat remaining in pot and cook over medium heat until golden, about 6 minutes. Stir in garlic and flour and cook until fragrant, about 1 minute. Gradually whisk in broth and cream, stir in thyme and potatoes, and bring to boil over high heat. Reduce heat to medium-low, cover pot, and cook until potatoes are tender, about 7 minutes.

Transfer 2 cups cooked potatoes to bowl. Puree remaining soup in batches in blender until smooth. Return to pot and warm over medium-high heat. Off heat, stir in cheese until melted, then whisk in sour cream, Return reserved potatoes to pot and season soup with pepper. Ladle soup into bowls, garnish with bacon, fried potato skins, scallions, and sour cream.

REHEATING LEFTOVERS: To reheat leftover portions of the Loaded Baked Potato Soup, gently warm the soup in a saucepan over medium heat until steaming. Do not let the soup boil, which will cause the sour cream to separate.

 

 

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Quick Tip: Pepper jack cheese is really good in this soup too.

Thanks again to Group Recipes for this hearty and filling recipe.