Wednesday, November 17, 2010

Loaded Baked Potato Soup

A thick and creamy soup with all the goodness of a loaded baked potato - bacon, butter, sour cream, cheddar cheese and green onion.

Loaded Baked Potato Soup

I blame the creation of this Loaded Baked Potato soup recipe on Facebook.  Yep. One day Randy, a reader over there, posted on the wall asking for potato soup recipes so, of course, I gave him links to my Creamy Potato Soup, and my Creamy Cheesy Potato Soup with Bacon. Then, I started thinking... one of those is a shortcut soup and is creamy; the other I used the immersion blender on, so it is also creamy. I really need a chunky potato soup up here on the site.

Then, just a little while later that very same day, Donna posted on the wall that she had made the O'Charley's Loaded Baked Potato copycat soup and it was delicious. Well, there wasn't getting potato soup out of my mind then for sure!

She just used an internet recipe from one of those recipe mines, so I checked a few out and while they all sounded pretty good, many were a little too heavy on the cream, half and half and sour cream than I felt they needed to be, so I set out to develop my own version of a loaded baked potato soup.

Most recipes for loaded potato soup also incorporated mashed baked potatoes, if they even actually use baked potatoes at all because a few use things like frozen cubed hash brown potatoes, or even frozen mashed potatoes. All of these make a fine potato soup, but to me that doesn't really qualify for what I'd call a "baked potato" soup. I definitely wanted the authentic flavor of real baked potatoes and the added texture they would give to the soup. To save time, bake the potatoes in advance and store them in the fridge or plan this dish following a meal where you include baked potatoes and bake up some extra.

The soup still has all the goodies of a loaded baked potato in it - bacon, butter, sour cream, cheddar cheese and green onion, and of course I included a few dashes of hot sauce, along with some of my favorite Slap Ya Mama Cajun seasoning. Sauteing some basic veggies in bacon drippings and butter first was a great base, to which I then made a light roux, followed by a broth base and a combination of milk and half and half. Later in went the sour cream, freshly grated cheese, and green onions along with a nice repeat of some ingredients in the garnish. Layers of flavor y'all - that's what it's all about!

This produced a nice, thick and creamy soup as a background to the tender chunks of barely peeled baked potato, a little different from your usual loaded baked potato soup, and simply delicious. It turned out exactly the way that I had hoped it would, and would be a perfect warm meal for this current cold snap.

Serve this soup with some Buttermilk Biscuits or better yet, how about some Garlic Cheese Biscuits?

Recipe: Loaded Baked Potato Soup

©From the Kitchen of Deep South Dish©
Prep time: 45 min |Cook time: 30 min | Yield: About 6 to 8 servings

Ingredients
  • 6 medium sized potatoes, about 1-1/2 pounds
  • 6 slices of bacon, chopped
  • 1/2 cup of unsalted butter
  • 1-1/2 cups of diced onion
  • 1/2 cup of diced celery
  • 2 teaspoons of minced garlic
  • 3/4 cup of all purpose flour
  • 5 cups of chicken stock or broth
  • 1-1/2 cups of milk
  • 1-1/2 cups of half and half
  • 2 teaspoons of kosher salt
  • 6 turns of the pepper grinder
  • 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste, optional
  • Couple dashes of hot sauce
  • 1/3 cup of sour cream
  • 1-1/2 cups of shredded sharp cheddar cheese
  • 1/8 cup of sliced green onions
  • Additional cooked crisp bacon or bacon bits, for garnish, optional
  • Additional sliced green onion, for garnish, optional
  • Dollop of sour cream, for garnish, optional
Instructions

Preheat oven to 425 degrees F. Scrub the potatoes and prick several times with a fork or the tip of a knife. Bake directly on the oven rack for about 45 minutes, or until tender. Let cool, then peel off just the outer layer of peeling and then cut into chunks. Don't worry if some of the chunks break up - it will only add to the creaminess of the soup base. The potatoes can be baked a day or so in advance and stored in the refrigerator, if desired.

Cook the chopped bacon over medium heat in the bottom of a soup pot until tender, but not crisp. Add the butter and melt; saute the onion and celery with the bacon about 4 minutes, or until softened. Add the garlic; cook another 2 minutes. Sprinkle the flour in, a little at a time, stirring until all of the flour is fully incorporated. Cook over medium heat, stirring constantly about 5 minutes. Bring the heat up to medium high and begin adding the chicken broth a little at a time, stirring constantly, until all of the broth has been incorporated and mixture is smooth. Reduce to a simmer and cook for 15 minutes, stirring several times.

Stir in the milk, half and half, salt, pepper, Cajun seasoning, hot sauce, and potatoes. Increase heat and bring mixture up to just before a boil, then reduce heat to simmer and cook another 15 minutes, stirring several times. Stir in the sour cream, cheese, and green onions and simmer just until cheese has melted and everything is heated through. Garnish individual bowls with a small pinch of shredded cheese, green onion and crumbled bacon.

Cook's Notes: Rather than using mashed potatoes or a frozen potato substitute, I definitely wanted the authentic flavor of real baked potatoes and the added texture they would give to the soup. To save time, bake the potatoes in advance and store them in the fridge or plan this dish following a meal where you include baked potatoes and bake up some extra.

Source: http://deepsouthdish.com

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Posted by on November 17, 2010

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50 comments:

  1. This is going to become my best comfort food!!!Thank you...xoxoxox ciao Flavia


    From yesterday on my blog I'm going to translate in English my posts!!!

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  2. we are coming in to soup weather,,this looks hearty and homey. Thanks for the delish recipe.

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  3. by the by...who won the giveaway...

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  4. Creamy loaded baked potato soup. That does sounds good, I'll have a bowl or two. I'm a fan of leek and potato myself.

    I like your blog, I'm gonna keep reading. You know what you're thinkin.

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  5. Now this is my idea of potato soup. A must try.

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  6. ok this sounds seriously good. And I love the addition of hot sauce. Love this.

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  7. Mary, Mary, Mary, you've gone and done it again. You have given me a recipe that I know I can really sink my teeth into and enjoy. I make a loaded baked potato salad during the summer that combines all those yummy ingredients and now I can have something just as yummy in the winter. Thank you!

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  8. This is comfort food at it's finest and it is cold and dreary here today!!

    anne

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  9. Oh EliFla, yay!! I will be very happy for that!

    Thanks Faith. I announced the winner on the original post - her name was Alicia and she was from Texas and quite excited to have won!

    Thanks WarmPaws!

    Hey Larry - turned out quite good have to say. I'll be enjoying a bowl of it here in a bit.

    You know I'm gonna sneak some hot sauce in Lee Ann!

    Hey Bev! I've got to get that potato salad up here too.

    Hi Anne! Got cold here too - not so much right now, about 59, but at 2 a.m. it was down right icy cold and freezing outside. Couldn't believe the drop in the temperature just from earlier in the day!

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  10. Ooooh, I am going to have to make this for my daughter! She is always asking for potato soup and the one I make kind of boring. lol

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  11. This is stick to your ribs comfort food. That is my kinda eating. Sounds yummy!!!! I know my family will love this soup! Great post!

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  12. This just confirms that I need to make soup STAT ; )

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  13. I'm so glad I happened upon your blog!! This recipe looks SO DELICIOUS!!! I'm definitely going to try it soon!!

    THANK YOU!!

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  14. This is real creamy Soup.Thanks for sharing the recipe,

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  15. YUM!!! I have to give this a try :)

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  16. Oh yummy Mary the soup looks great. I made some chunky potato soup a week ago. Today I have the air on, uuugghh. The short spurt of fall was fun though!

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  17. Bookmarked! For some reason I don't have a lot of soup recipes. Can't wait to make this one! Thanks Mary!

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  18. This soup looks so delish, Mary! I couldn't think of a more perfect dish for these autumn days!
    Cheers~

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  19. That looks so good! Thanks Mary for all your effort in posting recipes! I love it. Oh by the way....if I have an Oprah giveaway you'll be the first to know!! Heehee

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  20. Hi Mary....glad I found your blog. I read "Homesick Texan" too and found you there. You Baked Potato Soup recipe looks delicious. I've added myself as a follower. And you are RIGHT...50 IS the new 30. :) Happy Fall Ya'll from Houston, TX

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  21. That sounds just perfect to me!

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  22. Congratulations to the winner of the giveaway Alicia...how did I miss that?

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  23. this is a perfect soup i ever encounter my younger brother will surely love this.

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  24. you give me an idea, I'm gonna try this one.Hope that my friends will enjoy this soup.

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  25. I'm always on the search for the perfect potato soup. I like them all for different reasons. This looks absolutely wonderful! I'll have to add it to a meal plan....SOON!

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  26. This soup looks awesome! I haven't had baked potato soup in forever!

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  27. That just makes me feel warm all over. This is one of those knock your socks off type of comfort foods.

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  28. This has got my name written all over it!

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  29. this sounds fabulous saw it on Cookeatshare got to try it out, thanks

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  30. What a great Southern Twist on a classic! I make a "plain" version that is quick and great for weekngihts. This sounds even tastier!

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  31. I made this and it's fantastic; a creamy, chunky, bacon infused base truly tastes like a loaded baked potato. I parboiled my potates, added sweet red pepper and green onion to the sauteed bacon/onion mix, & added a can of sweet, whole kernal corn for sweetness, and a pinch of rosemary leaves. I used two cans of evaporated milk rather than milk and 1/2 & 1/2. The best soup i've ever made. Thank you!

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  32. Another wonderful recipe Mary! I have not found a recipe I didn't like. They have all been huge hits in my family. Everyone is loving trying all of these great dishes. Thank you for sharing.
    Michelle

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  33. Enjoying a bowl of this wonderful soup right now. Mary, your recipes are the best! thanks for all of your hard work!

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  34. Thank you so much - glad that you enjoyed the soup & I really appreciate you taking the time to pop back by and let me know! Have a great weekend!!

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  35. I am making this right now. It smells heavenly and we can't wait to eat dinner!

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  36. Thanks Jamie - let me know what you think!!

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  37. I made this soup a couple of weeks ago. Hats off to you Mary!! It's is absolutely to die for scrumptious!! My husband, 'The Buckeye' has dubbed you my 'go to girl' when I'm looking for recipes that meets our tastes buds. :)

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  38. Thank you so much Tracy!! I appreciate so much you taking the time to comment on posts so that people can get an outside review of the recipe. You're the best!

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  39. When you fry the bacon for the loaded potato soup do you leave the bacon grease in the pot also when you add the other stuff??

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    Replies
    1. Hi! I leave the drippings in. Once you saute the vegetables in the fat, you're also using it to make a light roux with flour. That'd be light as in blond in color, not light in fat LOL! Enjoy!!

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  40. Can this be made in the crockpot, what steps would you use?

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    1. Hey Laverne! I haven't worked out my recipe for the slow cooker yet but I have seen similar recipes done in one. I think they'd have to skip the baked potato part because the potatoes would break up too much since they are already cooked, but I really wanted the flavor of the potatoes baked in my soup. It really makes a difference.

      For a slow cooker, you'll want to cook the peeled cut up raw potatoes with the raw onion, celery and chicken stock until the potatoes are cooked through - I'd say somewhere in the neighborhood of 5 to 6 hours on low & maybe 2 to 3 on high, not sure. Leave out any milk and/or cream until that part is done though because cream & milk tends to separate in a crockpot.

      Once the potatoes are done, you'll need to thicken to soup a little since we're missing the flour roux in my version. Best way to do that will be to remove and puree a little of the potatoes & broth together, probably a cup or so I'd say, then return that to the pot, add the milk and cream, seasonings, sour cream, cheese, etc. turn up to high to get it to warm through quickly, scoop out & garnish. I don't think the soup would be quite as flavorful as my version, but I'm sure it'll still be tasty! Hope that helps!

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  41. Sounds great! Can this be made in the crockpot, what steps would I use?

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  42. Once again, I have fallen in love with one of your soup recipes (the Cabbage, Leek and Andouille Sausage is my absolute favorite)! I messed up the directions (poured the broth in before the flour), but it turned out fine. This soup is delicious and I can't wait for my husband to have some for lunch tomorrow! Thanks so much for taking the time to develop and post these wonderful recipes for us!

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    Replies
    1. Aw, thanks so much!! I hope he enjoys it too & thank you for taking the time to pop by and leave me such a positive & motivating comment - what a blessing!!

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  43. I made this last night for a group of military spouses. It was a huge success!! I did use plain Greek yogurt instead of sour cream...couldn't tell the difference. We have lactose intolerance in our family so now on to substitute a lactose free milk and coconut milk for the half and half to see how it works. Thank you for such a wonderful recipe!!!

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  44. Hi, I'm Drell from Los Angeles, Ca. Although it's not cold at all here I've been craving some winter like comfort food. Tried this recipe tonight for myself and my 4 yr old and we love it. Thank you

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    Replies
    1. You're very welcome Drell & thanks so much for taking the time to come back by and let me know!

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