This rich and creamy Baked Potato Soup is perfect for a cold winter day. Snuggle up in front of the fire with a warm bowl of this delicious soup. The perfect comfort food for you and your family.
Rene’s Loaded Baked Potato Soup
Many moons ago, I was in a Bunco group. If you don’t know about Bunco, let me tell you.
It’s a dice game. It doesn’t take a lot of thought. It’s mostly an excuse to get out of the house and see your girls…
We met once a month and had a blast! If it was your turn to host, you were expected to provide a little nourishment.
Well, this recipe came from my long-time friend, Rene who served this one time. I fell in love with it and continue to make it to this day.
If you prefer a meatless version, just leave out the bacon. But really. Who would??
Here you go.
| Servings |
- 4 large Baking potatoes
- 2/3 cup Butter
- 2/3 cup All-purpose flour
- 4 cups Milk
- 2 cups Half & Half
- 3/4 tsp Salt
- 1/2 tsp Pepper
- 4 Green Onions
- 12 slices Bacon, cooked & crumbled
- 1 1/4 cup Shredded Cheddar Cheese
- 1 8oz carton Sour Cream
Ingredients
| |
- Wash potatoes and prick several times with a fork. Bake in a preheated oven at 400 for 1 hour or until done. Let cool. Dice potatoes with skin.
- Melt butter in a heavy saucepan over low heat.
- Add flour, stirring until smooth. Cook 1 minute, stirring constantly.
- Gradually add milk and half & half. Cook over medium heat stirring constantly until mixture is thick and bubbly.
- Add diced potatoes, salt, pepper, 2 Tbls. green onions, 1/2 of the bacon, and 1 cup cheese.
- Cook until thouroughly heated. Stir in sour cream. Heat through. Add extra milk, if needed, to reach desired consistency.
- Serve with remaining green onion, bacon and cheese for garnish. Add soup crackers, if desired. Enjoy!
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