<Photo and title updated 10/12/10>
During maternity leave, a friend made us baked potato soup that lasted us a few meals. It was so good and I wanted to get the recipe from her, however, at the moment I wanted to make it I didn’t have time to contact her for her recipe, so I searched Foodgawker for one instead. A few delicious looking recipes came up, but this one caught my eye as the easiest (although they all are pretty easy) and the creamiest.
This soup is probably not the healthiest option out there, but it is worth every calorie as you indulge in each bite. It is the perfect soup to warm you during these cold wintery days. I made it when my sister was visiting from Colorado, and she enjoyed it as well. Watch out, though — If you have big soup bowls, you might not want to fill them as this soup is very thick. I misjudged it myself and filled our bowls three-quarters full and none of us could finish. Of course, it didn’t help that we were also chowing down on some hearty biscuits.
Be patient when waiting for the soup to thicken. It took about 10 minutes of stirring before it reached my desired consistency. The recipe below reflects this time frame and my changes in not using garlic powder or onion powder (both of which I didn’t have on hand).
Loaded Baked Potato Soup
Serves: 6-8 bowls
2/3 cup butter
2/3 cup flour
7 cups milk
4 large baking potatoes, baked, peeled and cubed (about 4 cups)
4 green onions, sliced (and then more for garnish)
12 bacon strips, cooked and crumbled
1 1/4 cups shredded cheddar cheese
1 cup (8 ounces) sour cream
3/4 teaspoon salt, plus more for seasoning
1/2 teaspoon pepper, plus more for seasoning
garlic salt, to taste
In a large soup kettle or Dutch oven, melt the butter. Stir in flour; heat and stir until smooth. Gradually add milk, stirring until thickened (about 10 minutes). Add potatoes and onions. Bring to a boil, stirring constantly.
Reduce heat and simmer for 10 minutes. Add remaining ingredients and stir until cheese is melted.
Season to taste with salt, pepper and garlic salt. Serve immediately.
Source: Adapted from The Cooking Photographer