10 Easy Soup Recipes, #9

Prepare To Make This Loaded Baked Potato Soup Over And Over Again – It’s That Good! Loaded baked potato soup is your favorite side dish in warm and comforting soup form! This soup really is loaded—it’s stuffed with potatoes, bacon, veggies and cheese plus seasoned perfectly so that it’s like a party for your tastebuds.

Every bite is a rich and creamy hug that will make you feel warm from the inside out.

One look at the ingredient list will tell you this is an indulgent easy soup recipes perfect for those cold winter days when you just want a big bowl of comfort. There isn’t a person on the planet that can resist a bowl of this soup.

Ingredients (mix up order)

6 medium potatoes, about 1-1/2 pounds

6 slices of bacon, chopped

1/2 cup butter (unsalted)

1/2 cup of diced celery

1-1/2 cups of diced onion

2 teaspoons of minced garlic

3/4 cup of flour

5 cups of chicken stock

1-1/2 cups of milk

1-1/2 cups of half and half

2 teaspoons of kosher salt

pepper, to taste

1/2 teaspoon of Cajun seasoning (or other seasonings of your choice)

Couple dashes of hot sauce

1-1/2 cups of shredded sharp cheddar cheese

1/3 cup of sour cream

1/8 cup of sliced green onions

Additional cooked crisp bacon or bacon bits, for garnish, optional

Additional sliced green onion, for garnish, optional

Dollop of sour cream, for garnish, optional

Directions

Preheat oven to 425 F. Clean potatoes, prick with a fork in multiple spots and then bake on the rack for at least 45 minutes or until easily pierced by a fork or knife. Let cool, then peel and cut into roughly one inch chunks. Don’t worry if some of the chunks break up .It will only add to the creaminess of the soup base.

Cook the chopped bacon over medium heat in the bottom of a large soup pot until done but not crisp. Add the butter and melt. Then saute the onion and celery with the bacon and butter about 4 minutes, or until softened. Add the garlic and cook another 2 minutes. Sprinkle the flour in, a little at a time, stirring until all of the flour is fully incorporated. Cook over medium heat for 5 minutes, stirring constantly. Bring the heat up to medium high and add  the chicken broth a little at a time, stirring constantly, until all of the broth has been incorporated and mixture is smooth. Reduce to a simmer and cook for 15 minutes, stirring several times. Stir in the milk, half and half, salt, pepper, Cajun seasoning, hot sauce, and potatoes. Increase heat and bring mixture up to just before a boil, then reduce heat to simmer and cook another 15 minutes, stirring several times.

Stir in the sour cream, cheese, and green onions and simmer just until cheese has melted and everything is heated through. Garnish individual bowls with a small pinch of shredded cheese, green onion and crumbled bacon.

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Quick tip:  Make the potatoes a day or two ahead of time to save time and a step. This cuts the cooking time in half!