Loaded Baked Potato Soup
Luscious and loaded, this potato soup recipe will be your next weeknight staple. It is everything that you love about a baked potato transformed into a cheesy, velvety soup.
Ingredients:
12 Yukon Gold Potatoes
1lb of Bacon
1/4 cup White Onion
2 TBSP of Minced Garlic
1/2 cup of All-Purpose Flour
6 TBSP Salted Butter
1 TBSP Slap Ya Mama Seasoning
1 tsp Steak Seasoning
4 cups of Chicken Stock
1 cup Milk
1 cup Heavy Whipping Cream
1 cup Sour Cream
1 cup Shredded Cheddar Cheese
Preheat your oven to 400F.
Line 2 sheet trays with parchment paper.
Wash potatoes and place on half of a sheet tray. The remaining sheet tray and a half will be filled with bacon. Arrange the bacon in a single layer without over lap. Cook until the bacon is crispy and the potatoes are cooked through.
Pro tip: You can cook the potatoes and bacon up to 2 days ahead of time. This can make those busy weeknights a little less stressful.
In a large pot, melt the butter and add the onion and garlic.
Sauté until the onions become soft and begin to change color.
Next, add the flour and Slap Ya Mama Seasoning.
And add your Steak Seasoning
Next, it is time to make the Roux! It is quite easy. Add the flour to your pot.
Stir it around and let the flour begin to cook. The idea is to cook the flour until it is golden brown in color.
Pro tip: the lighter the flour is, the more likely it is to taste like raw flour. To develop the flavor, you need to cook the roux. A golden brown is great for potato soup, chicken pot pie and chicken and dumplings. A dark brown roux is great for gumbo, gravy and beef stew.
Keep going… not golden brown yet.
Once the roux is thick and golden brown, whisk in the chicken stock… SLOWLY. You want to add a little stock and stir it smooth before adding any more stock. Keep doing this in small batches until all the stock is added to the pot.
Next add the milk.
Then add the cream.
Once the milk and cream are hot, add in the shredded cheese!
Add in the sour cream and stir until everything is smooth, creamy and piping hot.
Now back to those potatoes we made earlier! Cut those up into bit size pieces and add them to the soup.
Fold the potatoes in.
Serve it up and top with bacon (that we also made earlier)!
It makes about 6 servings!
Enjoy!
