Loaded Baked Potato Soup
Whenever I get the chance, I like to go to a local diner for a bowl of their loaded baked potato soup. Occasionally, I even make my own, which I think comes in pretty close to the diner’s recipe. Some people use flour or cornstarch to thicken their potato soup, but I like to sprinkle in some instant mashed potato flakes for thickening it up when needed.
This is a very rich soup, so….uh make it when you’re not dieting. Everybody has to splurge once in awhile, right?
Loaded Baked Potato Soup
- 2/3 cup butter
- 3/4 cup flour
- 4 cups cubed, baked potatoes, peeled
- 8 cups milk
- 1/2 cup thin sliced green onions
- 2 cups shredded cheddar cheese
- 1 cup of sour cream
- Several slices of bacon, cooked, drained, coarsely chopped
- Salt and pepper to taste
Melt butter in a large soup pot or Dutch oven, then little by little stir in flour until smooth. Gradually add milk and stir over low to medium heat until thickened. When mixture has thickened, add potatoes and green onions, and continue to cook until soup just reaches a very gentle boil. Add remaining ingredients and serve hot!
There are a million ways to make this soup. Here are lots more potato soup recipes.
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1 comment
I agree with you on the substitution of potato in place of flour. I cannot eat anything with gluten (wheat or barley), so this is partially of necessity; but I find flour gets so gummy when it is used to thicken soups and sauces.
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