Loaded Baked Potato Soup

loaded baked potato soup

So I have a small problem. I absolutly LOVE this soup! It is perfect for a quick dinner during those cool fall and cold winter nights. I sometimes think if it weren't for all of the toppings it wouldn't be such a decadent soup. This can be made and stored in a crockpot on warm for many hours.

 

 

 

Ingredients:

 

  • 1 stick of unsalted butter

  • 1/4-1/2 Cup of flour

  • 6-8 Cups of Whole milk

  • 10-12 Good sized Russet potatoes peeled and diced

  • 10 baby carrots sliced

  • 1 red onion diced fine

  • Salt and Pepper to taste

  •  

Topping:

 

  • 1/2 ~ 1 LB of cooked bacon cooled and chopped

  • Shredded Cheddar Cheese

  • 1 Bunch of Green onion chopped

  • (optional) Dollop of sour cream

 

 

First chop the onion, carrots and potatoes into bite size pieces. (Remember the smaller the bits of potato the faster they will cook. So if you intend on putting this in the crock pot for a few hours make the chunks of potato a little larger.)

 

In a large stock pot bring 10 Cups of water  to a boil. Add onions, carrots and potatoes. Cook approx. 10 minutes (Carrots and potatoes will still be a bit firm. Keep a cup of the potato water to the side just in case it is needed to thiken the sauce later.) Drain and return veggies to the pot.

Now it is time to make a roux. Heat your burner on Medium. Melt the sick of butter and brown slightly then add in the diced onions. (I have no picture for this since I forgot to put them in!)

 

After the onions are opaque sprinkle in a 1/4 C of flour and continue to whisk together. This will start to thicken fairly quickly. Slowly pour in the 8 Cups of milk while whisking. It will slowly start to thicken up within about 5-7 minutes.

 

If at this time you don't think it is thick enough for your likeness, slowly pour in about 1/4 Cup of the starchy water from the potatoes and continue to whisk.

 

Be careful to gently scrape the bottom of the pan so that the milk does not set and scorch.

 

 

 

Once you have reached your desired thickness pour the cooled veggies into your now white sauce. Gently combine them together. (If you feel that the sauce is now too thick just add a splash of milk until you have reached your desired thickness.)

 

Let this cook on Medium for about 10~15 minutes gently stirring occasionally. Season with salt and pepper.

 

Once everything is heated through you can either pour this into a crock pot and set on warm and it will keep for about 6~8 hours. (It may thicken a bit as the day goes on.)

 

Or you can dig in right away! Add your desired toppings, grabe a spoon and feel the warmth just rush over you! Its an amazingly great feeling!

Enjoy!!!