Friday, October 12, 2012

Loaded Baked Potato Soup

This soup was one we had last week and it was amazing! This is saying a lot coming from me who has hated potato soup for years! If you don't have a loaded baked potato soup (or haven't even heard of or tried it) then this is one that needs to be on your menu! It's easy, simple, and delicious!


Ingredients
20-30 potatoes, washed with skin on
1 large onion, chopped
7-10 strips of bacon
8 cups chicken broth
8 cups milk
2 Tablespoons minced garlic
3-4 cups sour cream
cheese for top

Directions
1. Bake potatoes in oven at 400 degrees for 50 minutes to 1 hour.
2. Chop the onion.
3. In a skillet cook the bacon strips until they are slightly or really crunchy. Cook the onion in the skillet too. Pout this into a large pot or crockpot.
4. Chop the potatoes once they are baked. Do chunks according to how you like them. Leave the skins on if you like the flavor and texture. Honestly, I like the skins because it tastes more like a baked potato that way. Put the potatoes in the pot with the bacon and onion.
5. Add in the chicken broth, milk, minced garlic, and sour cream. If you don't have enough liquid you can always use water. I did this and it turned out just fine!
6. If you are cooking in a crockpot turn on high for about an hour and then low for 3 hours. If you are cooking on the stove turn on high to get it hot and then turn it down and simmer it for about 3-4 hours.
7. Serve with cheese on top.

Notes
~Anything you would put on  your baked potatoes can be added to this soup. This is a fairly basic recipe and it was really tasty. I'm not one who usually eats potato soups, but I ate this one twice!

7 comments:

  1. YUM! One of my favorite soups, and I have never made it before! I need to change that asap!

    ReplyDelete
    Replies
    1. Oh you should totally make it then! Its very easy!

      Helen

      Delete
  2. This soup sounds fantastic. How about linking it in to Food on Friday: Soup? Hope you are having a good week.

    ReplyDelete
  3. Great that you linked in, thanks. have a good one

    ReplyDelete
  4. HI, this looks wonderful, but does it really take 30 potatoes? And how much sour cream?

    ReplyDelete
    Replies
    1. Thanks! Actually this was for a really large pot so you could make it much smaller and use 10-15 potatoes. I used 2 pints of sour cream...so 4 cups total.

      Helen

      Delete

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