Who doesn’t love a baked potato? That is one of my favorite reasons to eat steak, just to have a loaded baked potato on the side. I’m a carbaholic, that is the real reason. When you take a favorite of a lot of folks, and make it into soup form, you find that a lot of recipes tend to “water” it down with some sort of stock.
To me a baked potato is thick chunks of potato, creamy butter and sour cream, topped with gooey cheese and crispy bacon pieces. I want my baked potato soup to be the same, not a watered down stock version.
You won’t find a watered down version here. I have found a recipe from a coupon magazine from a long time ago that is creamy, thick, and has the perfect baked potato flavors in soup form. I know that you’ll love it once you give it a try!
-Scroll down for a printable version-
What do you need?
1/2 cup butter
1/2 cup flour
6 cups milk
4 large baking potatoes, washed
12 strips bacon, chopped into small pieces
2 cups shredded cheddar, divided
1 cup plain greek yogurt
3/4 teaspoon salt
1/2 teaspoon pepper
What do you do?
1. Place your potatoes in the microwave and cook them for 8 minute increments until they are cooked through. I usually go 2 rounds, sometimes I’ll add an extra 3 or 4 minutes at the end, if needed.
2. When your potatoes are cooked through, remove them and allow them to cool a bit. Once they are cooled, your going to peel, and cube them into small cubes. No need for uniformity.
3. Place a pan over medium heat and cook the bacon until crispy. Place on paper towels and allow to drain.
4. In a large sauce pot, melt your butter over low heat. Stir in the flour once the butter is melted and cook until a golden brown color.
5. Increase the heat to medium and slowly whisk in the milk, until it’s all poured in, and there are no lumps remaining.
6. Cook until it’s slightly thickened, about 10 minutes. Stay close! Scorched milk is not a taste that most people like, and this will burn to the bottom quickly. I say keep stirring, just to be on the safe side.
7. Once it’s slightly thickened, add your potatoes, stir occasionally, and simmer for about 10 more minutes.
8. Add the yogurt, and allow to be thoroughly combined before adding the 1 cup of the cheese.
9. Right before serving, add half of the bacon.
10. When your ready to bowl up, as opposed to plate up, top with extra cheese and bacon.
I serve mine up with my too simple not to make homemade biscuits, but any bread will do.