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.
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!
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
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
31 comments
Looks great and super easy…I think I'm going to try it today.
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.
Looks delicious. My son has been wanting some baked potato soup. Thanks
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.
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?
Another winner!!! My 9 year old daughter even gave me permission to make this one again. Thanks!
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It looks really good,I can’t wait to try it. Can you use fat free half and half?
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
I’m making this tonight. You have some great recipes. Thanks for all the great ideas.
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?
Hi, Jamie! We made this soup last night, and it received a 5 star rating from my family.
Made this today for lunch! It was very filling and EXCELLENT! We will make again and again! Thank you Jamie!
Wonderful recipe, Thanks! On a side note, where did you get the cute bowls?
As you know, there are russet potatoes, and tthen here are russet potatoes. The ones in my grocery store appear to have been on steroids (i.e., HUGE!). About how many cups of baked potatoes should we have when making this soup? Looks delicious — can’t wait to try it!
I just made this soup with six steroid-size russet potatoes, and that was about right. In fact, so right that my husband said this was the BEST potato soup he’d ever had. (And, um, he’s not just a young pup.) Thanks for sharing this recipe. Delicious comfort food.
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Made today and followed recipe. Maybe I did something wrong but tasted like too much flour. I did use white whole wheat flour, but do not understand why that would make any difference. I will add more milk or half and half to try to to change taste. Maybe cheese and bacon would also make a difference. Any suggestions?
I have had the same problem with a lot of potato soup recipe’s tasting too much like flour. I now skip adding flour entirely, instead I simply put some of the finished recipe into a blender. this thickens the soup without the overpowering flour taste.
So you only cook it for a total of 5 minutes?
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This looks so yummy, but I was hoping it was a crock pot version haha! This mama lives on her crock pot! Have any suggestions how I could make this recipe in my beloved slow cooker?
It’s not like the restaurant, Houston’s but I can see it getting there with a few more tries! Thanks for the easy recipe! Happy New Year!
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This was fantastic! Now my go to tater soup, I leave the peels on mine btw…easier and full of flavor!
[…] Loaded Baked Potato Soup […]
Could you add leeks to this soup during the cooking process? Would it work with this recipe?
Megan,
Thanks for your question. I don’t often use leeks and am not familiar with how quickly they cook. 🙂 I would stick to the listed ingredients for this one.
Best to you,
~Jamie