Fully Loaded Baked Potato Soup Recipe

Name: Fully Loaded Baked Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 whole Extra Large Baked Potatoes Or 8 Regular Baked Potatoes; 6 slices Bacon, Diced; 6 Tablespoons Butter; 1/2 whole Onion, Chopped; 2 cloves Garlic, Minced; 1/3 cups All-purpose Flour; 4 cups Chicken Stock; 1/2 teaspoons Sea Salt (or To Taste); 2 teaspoons Ground Pepper, Or To Taste; 2 Tablespoons Olive Oil; 3 cups Shredded Cheddar Cheese; 4 whole Scallions (Green Onions), Sliced; 1 cup Greek Yogurt

Servings: persons

4 whole Extra Large Baked Potatoes Or 8 Regular Baked Potatoes
6 slices Bacon, Diced
6 Tablespoons Butter
1/2 whole Onion, Chopped
2 cloves Garlic, Minced
1/3 cups All-purpose Flour
4 cups Chicken Stock
1/2 teaspoons Sea Salt (or To Taste)
2 teaspoons Ground Pepper, Or To Taste
2 Tablespoons Olive Oil
3 cups Shredded Cheddar Cheese
4 whole Scallions (Green Onions), Sliced
1 cup Greek Yogurt

1
Scoop the white insides out of the baked potato skins. Roughly chop the white insides and set them aside. Chop potato skins and set aside.
2
In a large stock pot brown the diced bacon over medium heat. Once it's crispy, remove bacon from the pan and drain off the grease.
3
Add 4 tablespoons butter to the brown bits at the bottom of the stock pot. Add onion and continue to cook over medium heat until onion is caramelized. Add minced garlic and flour. Stir flour until absorbed by the butter and cooked, about 1-2 minutes.
4
While stirring, slowly add chicken stock to the flour mixture to prevent lumps. Bring to a simmer then turn heat to low. Add the insides of the diced baked potato. Add sea salt and pepper. Cover pot and continue to cook over low heat.
5
In a large saute pan add 2 tablespoons of butter and 2 tablespoons olive oil over medium-high heat and heat until all of the butter is melted. Add the chopped potato skins and fry them until crisp and heated through.
6
Add 1/2 of the crumbled bacon, 2 cups of cheddar cheese, 2/3 of the scallions and Greek yogurt into the pot of soup. Stir well and continue to cook over low heat until heated through and cheese is melted.
7
Serve soup topped with remaining bacon, cheedar cheese, scallions and crisp potato skins.

1377

kcal

Calories

Fat

Carbs

122

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 whole Extra Large Baked Potatoes Or 8 Regular Baked Potatoes, 6 slices Bacon, Diced, 6 Tablespoons Butter, 1/2 whole Onion, Chopped, and more.

Yes, Fully Loaded Baked Potato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fully Loaded Baked Potato Soup

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