A creamy loaded baked potato soup is a filling, hearty soup enhanced with bacon, cheddar cheese, green onions and seasonings . . .
This is a great way to use up leftover baked potatoes!
4 baking potatoes, baked
1 tsp Pepper
1 tsp Salt
1 tsp Parsley
2/3 cup butter
2/3 cup all-purpose flour
4 cups milk
2 c. Chicken Stock
1 cup chopped green onions
12 slices cooked bacon, crumbled
5 ounces shredded Cheddar cheese
1/3 c. finely chopped onion
*chopped green Chilis (optional)
Scoop out the insides of the baked potatoes into a bowl, set aside.
In a medium saucepan, melt butter, add onions and saute until translucent. Add flour, salt & pepper, parsley, stirring until it forms a ball, about 1 minute, gradually pour in milk & Chicken Stock, whisking gently over medium heat until smooth and thick.
Add the potatoes, reduce the heat and simmer about 10-12 minutes. Just before serving sprinkle liberally with chopped green onions, bacon, cheddar cheese and chipped green chilis (to taste).
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