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Loaded Baked Potato Soup
Category: Soups, Hot
Serves:
Rating:
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Ingredients:
6 Large Baking Potatoes (3 lbs. Idaho/Russet) 6 Cups Milk 1/2 Cup Butter (1 stick) 1/2 Cup All Purpose Flour 1 Tsp. Salt 1/2 Tsp. Garlic Salt 8 oz bag White shredded Sharp Cheddar Cheese 8 oz bag Orange shredded Cheddar Cheese 8 Slices Bacon, cooked and minced into bits 4 Scallions, diced small
Directions:
Scrub and peel the potatoes. Quarter the potatoes and place them in a large saucepan with water and salt. Cover and bring to a boil, then reduce heat and simmer until just tender, 15 minutes. Drain and set aside. Once cooled, cut the potatoes into 1/4″ chunks. While the potatoes are cooking, cook the bacon and chop into bits once it’s cooled. Once the bacon is ready you can start making the soup: Melt the butter in a large stockpot over low heat. Slowly add the flour, stirring constantly until smooth to produce a roux. (about 1 minute) Then slowly add the milk, stirring constantly over medium heat until thick and bubbly. (about 8-10 minutes) Add half of the potato chunks then mash them in the pot until completely mashed. Now add the garlic salt, white cheddar cheese and the other half of potatoes (leave them in chunks). Stir constantly until everything is heated but do not boil. Put the soup in bowls and top with bacon bits, chopped scallions, orange shredded cheese and oyster crackers!