Loaded Potato Soup
If you have left over baked potatoes, this loaded potato soup is a must. Easy to make and delicious, this soup will be a crowd pleaser!
Ingredients
1 pound bacon, chopped
1 medium onion, minced
1/3 cup flour
8 cups milk
1 tbsp season salt
3-4 baked potatoes, diced
1 cup shredded cheddar cheese
1/2 cup sour cream
6 bread bowls
Instructions
1
In a large pot, add the chopped bacon and minced onion. Sauté until the bacon is crispy and the onions are golden (about 5 minutes).
2
Remove about 1 cup of the bacon and onion mixture and set aside.
3
Sprinkle the bacon mixture with the flour and stir to incorporate the flour into the bacon grease.
4
Once the flour is incorporated, pour the milk into the mixture while stirring.
5
Bring the soup to a boil while stirring and remove from the heat.
6
Stir in the diced baked potatoes (I used the Klondike Goldust mini’s in my soup) and set aside.
7
Remove the center part of the bread bowls, and set to the side of the bowl for dipping. I made the bread bowls by combining 2 Rhodes Bake and Serve Texas rolls together, reshaping and letting it proof until doubled in size and baking in a 350 degree oven for 30 minutes. If needed, bake until they are golden brown.
8
Ladle the soup into the bread bowls and top with shredded cheddar cheese, minced bacon and onion mixture and finish with a dollop of sour cream. Serve and enjoy!
Tags:
Baked potato soupChef Bryancold day mealsCooking with Chef BryanDinner Ideasloaded potato soupPotato SoupSoups
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