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Spring has sprung here in Utah, my friends. In my neck of the woods Spring means you might get a nice sunburn planting flowers one day while the next you shiver your self silly (while wearing your winter coat) at the kids’ soccer game.

And so, soup can still hop onto the menu now and then. Even in Spring. At least here in Utah.

And, I would be quite ashamed of myself if I let the last of the chilly weather pass without sharing this fantastic soup recipe with you. The ingredients are simple…butter, flour, half and half, bacon…hello and cheese! These flavors come together perfectly to make this soup an instant family favorite. Love it when everyone gobbles dinner up in a hurry, with oooo’s and ahhhhhh’s and this is so fantasticccccccc.  I’m going to go ahead and wager that you enjoy that kind of thing, too. 

Let’s make the soup, man. You and me and your chilly winter coat. 

 
 
 
1. Scrub your potatoes clean with water and then set them out on a baking sheet.
 
 
2. Press a fork into each potato several times. Pop them into a 400 degree oven and let them bake for about 1 hour.
 
 
3. Let the potatoes cool for at least 20 minutes before you try to handle them. When they are cool enough, peel them
 
 
and then chop them into pieces.
 
 
4. Line a large baking sheet with tin foil and lay your bacon out onto it. Bake it at 375 degrees for about 20 minutes, or until crisp.
 
 
 
5. Remove the bacon from the hot baking sheet to a plate lined with paper towels. Dab the excess grease from the bacon with another paper towel. Once the bacon has cooled, cut it into pieces.
 
 
 
6. Into a large pot melt 1 cup of butter. 
 
 
7. Add 1 1/2 cups of flour to the butter.
 
Quickly whisk the butter and flour together forming a nice thick paste (this is called a roux). 
 
 
8. Add 4 cups of milk,
 
 
4 cups of half and half,
 
 
and 10 bullion cubes or 10 teaspoons bullion granules. 
 
 
9. Whisk the soup ingredients together over medium high heat. Keep on stirring until the soup comes to a boil and gets thick. Should take about 5 minutes is all. If the soup is thicker than you like add a little bit of milk to thin it out. 
 
 
10. Add the baked potato chunks and allow them to get heated through. 

11. Taste the soup, add a bit of salt and pepper to your liking. Serve it with the bacon crumbles, cheddar cheese and green onions.

Enjoy!

Loaded Baked Potato Soup

Print
Serves: 12 servings Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 8 russet potatoes
  • 1 (16 ounce) package bacon
  • 1 C butter
  • 1 1/2 C flour
  • 4 C milk
  • 4 C half and half
  • 10 chicken bullion cubes (or 10 tsp. bullion granules)
  • salt and pepper
  • cheddar cheese, grated
  • green onions, chopped

Instructions

1. Scrub your potatoes clean with water and then set them out on a baking sheet.
2. Press a fork into each potato several times. Pop them into a 400 degree oven and let them bake for about 1 hour.
3. Let the potatoes cool for at least 20 minutes before you try to handle them. When they are cool enough, peel them and then chop them into pieces.
4. Line a large baking sheet with tin foil and lay your bacon out onto it. Bake it at 375 degrees for about 20 minutes, or until crisp.
5. Remove the bacon from the hot baking sheet to a plate lined with paper towels. Dab the excess grease from the bacon with another paper towel. Once the bacon has cooled, cut it into pieces.
6. Into a large pot melt 1 cup of butter. 
7. Add 1 1/2 cups of flour to the butter. Quickly whisk the butter and flour together forming a nice thick paste (this is called a roux). 
8. Add 4 cups of milk, 4 cups of half and half, and 10 bullion cubes or 10 teaspoons bullion granules. 
9. Whisk the soup ingredients together over medium high heat. Keep on stirring until the soup comes to a boil and gets thick. Should take about 5 minutes is all. If the soup is thicker than you like add a little bit of milk to thin it out. 
10. Add the baked potato chunks and allow them to get heated through.
11. Taste the soup, add a bit of salt and pepper to your liking. Serve it with the bacon crumbles, cheddar cheese and green onions.

Recipe from the lovely Stephanie Schaugard

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31 Comments

  2. I live in Washington state and we actually have sun today. I can now look forward to the next wet, cloudy, nasty (normal for us) day because I have this soup to make. Thank you.

    Reply

  4. Oh, does this look good! I am a big fan of potato soup and I make it quite like this, but I am a big fan of rosemary in my potato soup, so I add about a teaspoon of dried crushed rosemary or more fresh.

    Reply

  5. Hi Jamie! I love your recipes; this will be the 4th or 5th dinner recipe I make, not to mention all the desserts and sides I've used! I was curious,could you add measurements to the serving sizes?

    Reply

  6. Another winner!!! My 9 year old daughter even gave me permission to make this one again. Thanks!

    Reply

    1. Hi Barb,
      I haven’t ever tried using fat free half and half with this recipe. My thoughts are that it might be a bit grainy, but…it would be more healthy. 🙂 Let me know if you try it and how it turns out.
      ~Jamie

      Reply

    1. Be a trendy and yuippe k Seriously, is that iPad wonderful thing, but if you want out there, a paper for a pattern or spend a significant amount of time to sit in front of a? It seems they have docking stations for it (the tiny keyboard apple small) but I prefer a laptop with full-size keyboard and screen 17 (thats just me though). Thats not to mention my laptop has a graphics card dedicated and I can play it (Apple sucks-not applications ). Was this answer helpful?

      Reply