I made this loaded baked potato soup last week after my husband had his tooth pulled, but it is perfect cold weather food anytime! It is more filling than most potato soup though because I made a point to add high protein ingredients like non-fat dry milk and Greek yogurt, because my husband needed some protein to go with his ice cream. Ironically, the ingredients that I added to up the protein also helped with the creaminess making it incredibly rich. And, it really does taste like a loaded baked potato.
This soup makes a lot, so you could half it, if you only want a little. It can easily serve 6 or more. I left my potatoes pretty chunky, but make it a s smooth as you like.
Loaded Baked Potato Soup
Prep
Cook
Total
Yield 6
Ingredients
- 5 lbs. baking potatoes
- 8 slices of bacon, chopped
- 1/4 cup all-purpose flour
- 8 cups milk (I used 2% because it is what I had on hand, but anything except maybe skim would work, and skim probably wouldn’t be bad.)
- 1 cup nonfat dry milk
- 1 cup non-fat Greek yogurt
- 2 cups cheddar cheese, shredded
- For serving: additional shredded cheddar, reserved bacon, sour cream, and chopped chives
Instructions
- Bake potatoes on a baking sheet at 400 degrees until easily pierce with a fork – about an hour.
- When potatoes are cool enough to touch, peel them and cut them into chunks and set aside.
- In a large pot, fry bacon over medium heat until crisp. Remove pot from heat and remove the bacon from the pot to drain on a paper towel lined plate leaving the bacon grease in the pot. Set bacon aside for topping the soup.
- Stir flour into bacon grease, stirring until smooth.
- Return pot to the heat and gradually stir in milk, stirring constantly to avoid lumps.
- Bring almost to a boil stirring constantly. Then, reduce heat to low. Continue to stir frequently until serving to avoid scalding the milk to the bottom of the pan.
- Stir in dry milk and yogurt and continue heating and stirring until everything is hot and thickened slightly.
- Add potato chunks and mash them into the soup as desired. You could even blend them in with an immersion blender, but I wanted mine to stay chunky, but that is a personal preference, so do as you like.
- Stir in cheese and continue to heat stirring frequently until cheese is melted.
- Serve immediately with additional shredded cheddar, bacon, sour cream, and chives.
Courses Soup
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The soup really looks filling and yummy!
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G’day! Your soup looks warm and welcoming Michelle! YUM!
Cheers! Joanne
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