Loaded Baked Potato Soup Recipe

I love to cook.  Creating a delicious meal that my husband enjoys is one of my favorite things to do.  There’s something about Fall that makes me enjoy cooking even more.  I think the cooler temps and gloomy days have everything to do with it.  I love walking through the door and a yummy smell greeting you at the door that just makes your mouth water.  Crockpot meals, soups and casseroles are my go to recipes for fall.  As we speak, I actually have pot roast in my crock pot slow cooking to perfection.  If you haven’t tried this pot roast, be sure to put it on your menu soon.  It’s so, SO good!  Matt actually requested it for dinner tonight.

We’re big time fans of leftovers here at the Lanter house.  I always plan larger meals to allow for plenty of leftovers.  I feel like certain dishes are just better on day two, after they have a chance for the flavor to really set in.  This potato soup is definitely one of those dishes.  Day one soup is good, don’t get me wrong.  But day two?  Holy smokes, it’s GOOD!

My mom made potato soup when I was growing up and her dad used to make it for her.  It’s definitely one of those meals that can only be described as comfort food.  This thick, rich soup is so good with homemade biscuits on a chilly evening in front of the fire.

I searched Pinterest for the perfect recipe the other day, but didn’t allow myself enough time to make this soup in the crockpot.  I personally think it would be better in the crockpot because it will slow cook all that flavor in.  I was in a hurry and made it on the stovetop.  I loosely followed this recipe, but added ingredients and changed things here and there to get it just the way I wanted it.  I landed on this particular recipe because most every other recipe I read required the potatoes to be cooked before making the soup. Ain’t nobody got time for that.  I was in a hurry, so this one was the way to go for me!

Loaded Baked Potato Soup Recipe

Serves: 6

Ingredients

• 1 tablespoon onion powder
• 1 teaspoon garlic oil
• 2 tablespoons olive oil
• ¼ cup all-purpose flour
• 3 large uncooked russet potatoes, cut in bite-sized pieces
• 4 cups milk
• 2 cups chicken broth
• 1 teaspoon fresh thyme
• bacon grease (optional)
• salt and pepper, to taste
• 5 bacon pieces, cooked and crumbled
• 1 cup cheddar cheese
• 1/2 package cream cheese

Instructions

1.  In soup pan, warm olive oil over medium heat.  Add in onion powder and garlic powder, stir until mixed in with oil.
2. Add in flour and combine with oil mixture, careful not to scorch.
3. Mix in milk and chicken broth.  Stir constantly and allow to bring to low boil (turn up heat if needed, careful not to scorch milk).
4. Meanwhile, cook bacon and set aside.
5. Add in diced potatoes, thyme, 1-2 tablespoons of bacon grease (optional), cream cheese, salt and pepper.
6. Cook over medium flame for 20-25 minutes, stirring regularly.
7. Stir in cheddar cheese after soup is cooked through.  Serve with crumbled bacon and additional shredded cheese on top.

*If cooking in crock pot, I would suggest adding all ingredients in (less crumbled bacon and cheddar cheese) on low for 6-8 hours.  Add cheddar in during last 1-2 hours of slow cooking.