Our weather right now is foggy and chilly, and the days have been short and dark. I’m keeping the winter blues away with cozy soups, like my Loaded Baked Potato Soup.
Just like my Cranberry Turkey Sandwich, I developed this recipe while I was doing small scale catering and lunch deliveries. It was a customer favorite, and I know you are going to love it too. The secret to this flavorful potato soup is simmering the potatoes in chicken broth and a small amount of reserved bacon drippings.
Loaded Baked Potato Soup
Serves about 8
5 pounds of russet potatoes, peeled and diced
1/2 a pound of bacon, diced
1 small yellow onion, diced
2 quarts of chicken stock
3 cups of shredded sharp cheddar cheese
2 cups of shredded jack cheese
1/2 cup of half and half
Salt and pepper
1. In a large soup pot, cook bacon over medium heat. Once bacon is crispy, use a slotted spoon to remove bacon and reserve 3 tablespoons of the bacon drippings in the pan. Set cooked bacon aside to serve on top of soup.
2. Add onions to pot and cook over medium-low heat until soft and translucent.
3. Add potatoes and chicken stock to pot and increase heat to medium high, once stock start to bubble reduce heat and simmer potatoes 15-20 minutes or until tender.
4. Once potatoes are tender, use an immersion blender or a blender to blend soup. You can blend all of the soup for a creamy texture, or blend just half of the soup and return to pot for a chunky texture.
Be careful when blending hot soups! You must vent the blender to allow heat to escape and keep a dishtowel over the vented area. Only blend hot soup in small batches to avoid burns.
5. Once the soup is blended, stir in half and half and cheese.
6. Add salt and pepper to taste. Taste the soup before adding salt as the chicken broth and cheese both contain salt already. I added a teaspoon of salt to ours and several turns of the pepper mill.
7. Sprinkle soup with cheese, bacon, sour cream and chives.
This is a big batch of soup, so you can cut the recipe in half and serve just four people, or have plenty of leftovers. Reheat leftovers over low heat.
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I’d love a big bowl of this soup to warm up on these cold winter evenings!
Oh wow, that looks delicious! Maybe I can make this tomorrow night … I have a bag of Russets sitting on the counter right now.
OH, this potato soup is loaded with flavours! I can have thse every day!!
Perfect for a cold frosty evening and your photographs are awesome!!
Danie at Pasadya
Well, this looks delicious. thanks so much for sharing!
The potatoes aren’t baked. I assume you peeled them?
Melissa @ No. 2 Pencil
Yes, you start with peeled and diced potatoes. Thanks for the question, I’ve updated the recipe.
Made this for dinner tonight, it was yummy! Thank you.