Fully Loaded Baked Potato Soup

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Easy

Fully Loaded Baked Potato Soup is exactly what we all need simmering away on the stove right now. It’s the right thing to do!

Fully Loaded Baked Potato Soup from www.whatsgabycooking.com (@whatsgabycookin)

We’re really weird people here in LA. We don’t handle the cold well. I was at pilates last week and no joke every single woman in the class walked in bundled up in leggings, jackets, vests, scarves and Ugg boots. It was ah-mazing and hysterical and embarrassing all at the same time. I’ll be the first to admit that I’m a wimp when it comes to cooler temps, but there’s a really delicious solution to that… Fully Loaded Baked Potato Soup!

Fully Loaded Baked Potato Soup from www.whatsgabycooking.com (@whatsgabycookin)

It’s a thick and creamy soup made from baked potatoes, but what really makes it shine are all the toppings. Crumbled crispy bacon, shredded cheddar cheese, finely sliced scallions, FRIED POTATO SKINS, I mean… what more in life could you ask for? It’s everything you’ll find in a baked potato but in soup form. I’m into it and you should be too!! Fully Loaded Baked Potato Soup coming your way…

Fully Loaded Baked Potato Soup

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By:
Gaby Dalkin
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0
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Ingredients

  • 8 Russet potatoes baked
  • 8 slices bacon
  • 6 tablespoons butter
  • 1 yellow onion finely chopped
  • 4 cloves garlic roughly chopped
  • 1/3 cups all purpose flour
  • 4 cups chicken stock
  • 1 teaspoon kosher salt
  • 1 teaspoons freshly cracked black pepper
  • 2 tablespoons olive oil
  • ½ cup sour cream

Toppings:

  • Freshly shredded cheddar cheese
  • Sliced scallions
  • Sour Cream
  • Bacon

Instructions

  • Scoop the white insides out of the baked potato skins. Roughly chop the white insides and set them aside. Tear the potato skins and set aside.
  • In a large stock pot, cook the bacon over medium heat. Once it’s crispy, remove bacon from the pan and drain off the grease. Once bacon has cooled, tear into small pieces.
  • Add 4 tablespoons butter to stock pot. Add onion and continue to cook over medium heat until onion is caramelized. Add minced garlic and flour. Stir until the flour is cooked, about 1-2 minutes. While stirring, slowly add chicken stock to the flour mixture and whisk to combine to prevent lumps. Bring to a simmer then turn heat to low. Add the insides of the diced baked potato and season with sea salt and pepper. Cover pot and continue to cook over low heat.
  • In a large saute pan add 2 tablespoons of butter and 2 tablespoons olive oil over medium-high heat. Add the torn potato skins and fry them until crisp and heated through.
  • Add 1/2 of the crumbled bacon, 1 cup of cheddar cheese, ½ cup of scallions and sour cream into the pot of soup. Stir well and continue to cook over low heat until heated through and cheese is melted.
  • Serve soup topped with remaining bacon, cheddar cheese, scallions and crisp potato skins on top.
Fully Loaded Baked Potato Soup: Chef Vision

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53 comments

  1. Brian @ A Thought For Food

    Well, if you’re going to do a potato soup, you have to put bacon on it. I think I’d have to cave and try even with the meat. 🙂 Additionally, what do you think about serving up one of those baked potato sandwiches we had at Harry and David with this? Overkill?

  2. Kiersten @ Oh My Veggies

    What whaaaat? Soup topped with fried potato skins?! Count me in!

  3. Linda | The Urban Mrs

    I agree – it’s so brilliant, like makeover for potato soup.. Slurp, this looks too good!

  4. Ashley @ Wishes and Dishes

    I need this right now! This looks amazing! Great pictures, by the way

  5. Patricia @ ButterYum

    Now tell me, why haven’t I ever thought to do that? Genius for sure!!

  6. Sarah

    I adore potato skins, and this is the perfect way to make them shine. LOVE IT. Kinda making me want to curl up on the couch right now…

  7. Carolyn

    Yum! I make a version of this with cauliflower in place of the potatoes, to keep it low carb. Such a great comfort food!

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  10. Heather Christo

    It is FREEZING in Seattle all of the sudden- this looks like the perfect solution!

  11. Ashley

    Can you please clarify how many cups of flour? There seems to be a “?” where the number should be.

    • Gaby

      1/3 cup!! sorry! formatting got messy when I input the recipe

  12. Emily @ Emily’s Tasty Adventures

    Wow this looks amazing! And I live in a place that actually gets freezing cold so this recipe will be awesome! I have recently discovered your blog and I am slightly obsessed. I dream of making my food blog as amazing as yours! 🙂

  13. Monika

    I need this now! Tonight! We are having a cold snap and I need some warming up!!

  14. Cara

    I have a bunch of baby red potatoes that need to be used. Are they an Ok substitute?

  15. Carmen Nauseef

    Could I use Yukon or is Russet the best potato option? I have a bag of Yukons left over from Thanksgiving I never cooked. Thanks Gaby

  16. Julie | Table for Two

    This is my ultimate go to during the cold months! SOOO GOOD!

  17. Jaime

    This is what my dreams are made of! Is this recipe easily adapted to be vegetarian friendly?

    • Gaby

      absolutely!! Just ditch the bacon and use butter or olive oil!

  18. Doug

    Gaby,

    I discovered you about 6 months ago and have made several of your recipes with rave reviews. It is so generous of you to provide these recipes on your website with an easy way to print. A nice enhancement would be to add a picture of the dish in the printed format.

    Thanks for your consideration!

    Doug

    btw…we bought your new cookbook to give as Christmas present.

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  20. Tami

    Made this soup tonight. It was very good. My family loved it. Made it just the way the recipe said, except I only had 5 potatoes. So I substituted some frozen mashed potatoes from Trader Joe’s. Worked very well. Also these frozen mashed potatoes from Trader Joe’s are so good. My family can’t tell the difference.:)

  21. Carla

    At what temp and how long do you bake the potato? Also do you bake the potato whole? Thanks!

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  23. Amelia

    So good! Didn’t get the chance to do the fried potato skins, but I loved having baked potato. Took me 45 minutes all in, as I started the soup while I was baking the potatoes. WILL MAKE AGAIN