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Loaded Baked Potato Soup

"Baked Potato Soup" is a rich and comforting dish featuring golden potatoes cut into cubes and simmered until fork-tender. Bacon is diced and cooked to desired crispiness, contributing savory flavors to the soup. Onions and garlic are sautéed in bacon grease and butter before flour is whisked in, creating a roux. Chicken stock, milk, heavy cream, and sour cream are slowly added, forming a creamy base. The soup is seasoned with salt, pepper, garlic powder, and a touch of spicy all-purpose seasoning. The cooked potatoes are reintroduced, and the soup is served garnished with bacon bits, freshly grated cheddar cheese, and green onions for a delicious and satisfying meal.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 People
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 2-3 lbs Golden Potatoes cut into 1-inch cubes (peeling optional)
  • 1 lb Bacon diced
  • 2 tbsp Butter
  • 1 Onion diced
  • 4 Garlic Cloves minced
  • ½ cup Flour
  • 4 cups Chicken Stock
  • 2/3 cup Heavy Cream
  • 2 cups Milk
  • Salt Pepper, and Garlic Powder to taste
  • 1-2 tsp Spicy All-Purpose Seasoning e.g., Meat Church’s Holy Voodoo or Slap Ya Mama
  • 2/3 cup Sour Cream
  • 2 cups Freshly Grated Cheddar Cheese
  • 1 cup Green Onions

Method
 

  1. In a large pot, place diced potatoes, cover with water, and add 2 tsp of salt. Bring to a low boil with the lid on. Cook until potatoes are fork-tender. Strain to remove water and set aside.
  2. While potatoes are cooking, prepare vegetables.
  3. On medium heat, cook diced bacon in the pot until desired doneness. Remove bacon, leaving the grease in the pot.
  4. Add butter, onions, and cook for 4-5 minutes until onions are soft. Add garlic and cook for an additional minute.
  5. Whisk in flour and cook for 2-3 minutes, stirring continuously. Slowly add chicken stock, followed by milk, heavy cream, and sour cream.
  6. Bring the soup to a low simmer, tasting and adjusting seasoning.
  7. Carefully add potatoes back to the soup, taste again, and adjust seasoning.
  8. Serve the soup topped with bacon bits, freshly grated cheese, and green onions.