Tori's Kitchen - Loaded Baked Potato Soup
What you’ll need -
Measuring cup & spoons, cutting board, bowl, plate, skillet, stock pot, peeler, bacon*, russet potatoes, green onions, flour, S&P, butter, cheddar cheese, whole milk, and sour cream*
For the soup:
4-6 slices of bacon (really just depends on your love for bacon)
4 russet potatoes (about 2lbs.)
2 green onions
1/4 cup of flour
1 1/2 teaspoon of salt (separated)
1/2 teaspoon of pepper
1/4 cup of butter
1 cup of cheddar cheese (plus more for topping)
4 cups of whole milk
1/2 cup of sour cream
Instructions:
1. Start out by peeling your potatoes and then cutting them into bite-sized cubes. On the same cutting board, finely chop 2 green onions.
2. Cook your bacon in a skillet, and then set aside on a plate for crumbles.
3. Pour the remaining bacon grease into your stock pot and add the 1/4 cup of butter. Melt the butter over medium heat.
4. Once the butter is melted, add in the 1/4 cup of flour and whisk for a (1) minute. Pour in the 4 cups of milk and whisk consistently for 3 minutes.
5. Dump in the cubed potatoes, green onions, and 1/2 teaspoon of salt, and stir together.
6. Bring the soup to a boil and then simmer (covered) for 15-20 minutes, stirring regularly.
7. Once the soup is fully cooked, mix in the 1 cup of cheddar cheese, 1/2 cup of sour cream, 1 teaspoon of salt, and 1/2 teaspoon of pepper.
8. Top your serving with bacon crumbles, extra cheese, sour cream, and green onions. Enjoy!
This soup is perfect for a cool fall/winter day. Hearty, easy to put together, and ready within an hour. All things that I love!
*A few notes: feel free to use turkey bacon in substitute for pork, and plain greek yogurt for the sour cream. Also, the soup tends to thicken once it’s cool. When you reheat your leftovers, add a little milk.
