Fully Loaded Baked Potato Soup
Fully Loaded Baked Potato Soup is a great cheesy potato soup recipe. Loaded with cheese, bacon and sour cream, it's everything you love about baked potatoes, but in a bowl! Feed your family tonight with this great recipe.
Ingredients
- 5 medium baking potatoes
- 8 slices of bacon
- 1 cup sweet onions, chopped
- 2/3 cup flour
- 6 cup chicken broth
- 2 cup half and half
- 1/4 cup fresh parsley, chopped
- 1 1/2 teaspoon garlic, minced
- 1 1/2 teaspoon dried basil
- 1 teaspoon salt
- 1 teaspoon coarsely ground pepper
- 1/2 teaspoon hot sauce
- 1 3/4 cup shredded cheddar cheese
- 1 cup green onions, sliced
- sour cream for garnish
Instructions
- Preheat oven to 400 degrees F.
- Wash potatoes; prick several times with a fork. Bake at 400 degrees for 1 hour or until done; let cool. Peel potatoes, and slice crosswise.
- Cook bacon in a large skillet until crisp; remove bacon, reserving drippings in skillet. Crumble bacon, and set aside.
- Cook onion in drippings, stirring constantly, until tender; add flour, stirring well. Cook 1 minute, stirring constantly.
- Gradually add chicken broth; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in potato, half-and-half, and next 6 ingredients. Bring to a simmer, and cook, uncovered, 10 minutes (do not boil).
- Stir in 1 cup cheese and 1/4 cup green onions. Cook until cheese melts, stirring often. Ladle soup into individual soup bowls. Top evenly with crumbled bacon. Sprinkle evenly with remaining 3/4 cup cheese, 3/4 cup green onions, and parsley.