We have entered the fall season… also the season of after school activities, fall festivals, sports…. Football, soccer, softball, baseball. The evenings are busy and the air is cold. For those busy nights this is exactly what you a need, loaded baked potato soup.
Often I’m scrambling for dinner. I know I am not the only busy mom with this problem! You get home late from practices, work, errands and need a family friendly meal in 30 minutes. This is just the recipe.
A few years ago my daughter was mid-season of softball. Right across the street from the field is a grocery store. After dropping off my daughter for her warm ups the boys and I ran over to scout something out for dinner, because we were going to be at the field for the next 2.5 hours. One night I ended up grabbing a creamy, nice and cozy, loaded baked potato soup from the soup bar. Well, I grabbed it for me, but all the kids loooved it so that we all ended up eating it. The kids continued to ask for it for dinner the next week. We came up with our own baked potato soup!
How to make baked potato soup
- Start by chopping up your red potatoes into bite sized pieces. I like to microwave steam them for about 8 minutes, but you can also boil them on the stovetop.
- While the potatoes are steaming, sauté your onions and garlic and make the roux.
- Slowly add milk and broth, then bacon and cheeseeeee.
My boys are really picky when it comes to soups. I have hard time getting them to eat chili’s, stews and soups for some reason. Unless its chicken noodle soup I know that I’ll probably hear some complaints- until I started making this soup. It’s been a game changer. If you have picky eaters try this soup on them! let them top it with all the extra bacon and cheese they want. They’ll love it!
A baked potato in a bowl loaded with flavor, perfect for crisp autumn days.
- 15 turkey bacon strips
- 1/2 cup butter
- 1/2 cup flour
- 1 small onion
- 2 garlic cloves
- 5 cups broth
- 1 cup cream
- 8 small potatoes
- 1 cup sharp cheddar
- 1/2 cup sour cream
- 1/2 tsp dried basil
- for garnish extra bacon cheese and chopped green onions
- Wash and cut potatoes into small bite size pieces .Place into a large stock pot, fill with water till about an 1 inch above the potatoes. Bring the potatoes to a boil and allow to boil for 5 minutes.Drain.
- In another pan cut bacon into small strips and cook until crispy. If you are using regular bacon omit the butter. If you are using turkey bacon you will need the butter because turkey doesn't leave much drippings.
- Remove bacon from pan, but not the grease.
- Mince onion and garlic
- Melt butter and add flour wisk together and add onion and garlic. Let cook until onions are translucent.
- Slowly stir in broth.Bring to boil until it thickens.
- Add cream, basil, cheese, sour cream and potatoes.
- Stir until combined and cheese melts.
- serve with garnishes.