Don’t have the time to cook; but, you want to come home to a homemade meal that will have your family begging for more? You can always double the recipe for a bigger batch too! Soup is great for the chilly, rainy days or when you’re not feeling well… or even just because.
Check out what my pals over at damn Delicious had to say about this amazing loaded potato soup recipe:
“All the flavors of a loaded baked potato comes together beautifully in this satisfyingly creamy and comforting soup!”
I seriously cannot get enough of this soup. It is so rich and creamy and really hits the hunger spot. Will you be making this loaded baked potato soup for dinner tonight?
Ingredients
4 slices Hormel bacon, diced
5 tablespoons Land O Lakes unsalted butter
1/4 cup Gold Medal all-purpose flour
3 1/2 cups TruMoo milk, or more, as needed
3 russet potatoes, peeled and cubed
2 green onions, thinly sliced
1 cup Kraft shredded cheddar cheese
1/2 cup Daisy sour cream
Morton Kosher salt and freshly ground black pepper, to taste
Instructions
- Heat a large skillet over medium-high heat. Add Hormel bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
- Melt Land O Lakes butter in a large stockpot or Dutch oven over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly until slightly thickened about 1-2 minutes. Stir in potatoes and green onions.
- Bring to a boil; reduce heat and simmer until potatoes are tender, about 15-20 minutes. Stir in cheese, sour cream, salt and pepper, to taste. If the soup is too thick, add more milk as needed until desired consistency is reached.
- Serve immediately, garnished with green onion, cheese and bacon, if desired.
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Quick Tip: Try a baguette or some fresh rolls with your loaded baked potato soup.
Thank you to Damn Delicious for this satisfying recipe!
