Well, semi-loaded baked potato soup? Loaded baked potatoes generally have bacon on them, so obviously that will be omitted in this recipe. But I think it still turned out to be a pretty great soup.
Baked Potato Soup
4 large baking potatoes
2/3 cup butter
2/3 cup all purpose flour
6 cups milk
1 cup chopped green onions
3/4 teaspoon salt
1/2 teaspoon ground black pepper
12 slices cooked bacon, crumbled
5 ounces shredded Cheddar cheese
1 (8 oz) container sour cream
1) Bake potatoes at 400F for an hour. Cut in half lengthwise, scoop the centers of the potatoes and set aside. You can use the hollowed out potatoes to make potato skins, which is what I did. Yum!
2) Melt the butter in large pot over medium heat. Add flour, stirring to make a roux. Cook for about a minute, stirring constantly. Add in the milk very slowly, continuing to stir until all the milk has been added.
3) Bring the heat to medium and keep stirring until it thickens.
4) Add the potatoes, cheese, salt, pepper, bacon and green onions. Stir well and continue to cook for 15 minutes. Add in the sour cream and mix until it is well blended.
5) Cook for another 10 minutes, then garnish with extra cheese, onions, and bacon to serve.
I remember what baked potato soup tastes like with the bacon, and I won’t lie and say this tasted the same, but it was still really good. Plus there were leftovers, which means I didn’t have to cook the next day. Or the next actually, since the soup makes 6-8 servings.
You can find the original recipe HERE.