Loaded. That’s the way I like my baked potatoes and that’s why Loaded Baked Potato Soup is one of my all time favorite soups. Topped with crunchy bacon, shredded cheddar cheese, sour cream and chopped green onions; it’s perfect this time of year when you want something warm, satisfying, and easy to make. Once you try this, I bet it will become one of your favorites too.
Loaded Baked Potato Soup
1/2 cup onion, chopped
1/2 cup celery, chopped
1 tablespoon butter
4 cups half and half ( I used half of half and half and half 1% milk and it was really good )
2 teaspoons salt
1 1/2 tablespoons pepper or less
2 tablespoons butter
3 tablespoons flour, 4T = 1/4 cup
2 large potatoes, baked and peeled
1 cup cheddar cheese, shredded
1/2 cup bacon bits ( I like to use the pre-cooked bacon, re-heated and crisped in the oven)
1/2 cup sour cream
chopped green onions to taste
1.Bake potatoes at 400 degrees for 1 hour or longer for real large potatoes. Turn off oven and let cool in there or on counter for about 30 minutes. If you are not making the soup immediately, go ahead and cut the potatoes open and squeeze out the potato. Don’t wait any longer to do this or the potato will not release from the skin very easily.**If it sits too long, it sticks to the skin and is hard to get off.
Saute onion and celery in tablespoon butter in a deep saucepan until tender. (it takes a while for the celery to get soft) Add half and half and salt. Heat to the boiling point, stirring occasionally.
Heat 2 T butter in small saucepan until melted. Whisk in flour. Whisk for 1-2 minutes but DO NOT let this burn or even brown. SLOWLY whisk into half and half mixture. Don’t pour it in all at once, or it won’t thicken well. Bring to a boil, stirring constantly. Add potatoes. Cook until just heated through. Top with cheddar cheese, bacon, sour cream and green onions.
**This thickens after it’s made and refrigerated so it may need to be thinned with a little milk or half and half before serving it again.