The idea for this soup came about in early December when The Girl and I were at Stonewall Kitchen in York, Maine picking up a few last minute gifts for care packages to ship to the parental units and friends. We stopped off for lunch at their little cafe.
She ordered the clam chowder, and I ordered the soup of the day, which just happened to be, loaded bake potato soup.
It was so good, that with every bite I let out a little moan and by the end of the bowl, The Girl having exhausted her eye rolls at me, finally she said… why don’t you just have Dad make you some more. And so he did! 🙂
And while this recipes isn’t exactly the same recipe they serve at Stonewall Kitchen, {I think it’s even better actually} the HH’s version of the loaded baked potato soup is spot on in my book. Rich and creamy and everything you’d hope it would be.
Tips and Variation:
Note: If you prefer a thicker, chunky, chowder type soup, use 6 1/2 cups of milk. If you plan on making this soup for dinner and then enjoy the leftovers the next day, or if you prefer a soup that isn’t as heavy, I would suggest using 7 cups of milk.
We like a good chowder, so we made this soup with 6 1/2 cups of milk. It gives it more of a stick to your ribs, I live in Maine and have to go outside now and shovel 3 feet of snow now so fill me up kind of feel to it. 😉
Loaded Baked Potato Soup
Ingredients
- 12 slices bacon
- 2/3 cup unsalted butter
- 2/3 cup all-purpose flour
- 6 1/2 – 7 cups milk {we used 2% milk}
- 2 pounds baked potatoes, peeled and cubed
- 4 green onions, chopped
- 1 1/4 cups shredded Cheddar cheese
- 3/4 cup sour cream
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Instructions
Preheat oven to 375 degrees.
Line a baking sheet with parchment paper. Lay the bacon slices on the parchment paper and bake 15 – 20 minutes or until the bacon is browned and crispy.
Remove pan from oven and place the bacon on a plate lined with paper towels. Blot the extra grease, crumble, and set aside.
In a stock pot melt the butter over medium heat. Whisk in the flour until smooth. Slowly stir in the milk, whisking constantly until thickened.
Stir in the baked potato chunks and green onions. Bring to a boil, making sure to stir frequently so the soup doesn’t stick to the bottom of the pot.
Reduce heat, and simmer 10 minutes. Mix in the bacon, shredded cheese, sour cream, salt, and pepper. Continue stirring until the cheese is melted and the sour cream is incorporated.
Add more salt and pepper to taste if needed. Ladle soup into bowls and garnish with any left over bits bacon, cheese or onions. Oyster crackers will do the trick too.
Kim says
I like that this is a good tasting soup without the need for cream or half and half. I’m going to give it a try!
Amanda Tirado says
I make a soup very similar to this. It is delicious! I sometimes add a few “naughty” ingredients to it such as shredded carrots and extra garlic.
Melissa M. says
Yum!
Karen R. says
Thanks for sharing Mavis. I will try this recipe next week. So funny, that is what I call my parents too. :}
Barbara Long says
I make a vegetarian version that is the best ever for Breakfast when we are winter camping . Your photographs are mouth watering good !!!!
Lisa says
Oh my. It looks delicious. I may make this on Sunday. You heard we are getting more snow, right?
Mavis Butterfield says
No, I didn’t know. 🙂 but I love snow! 🙂
molly jo says
this is very much like my recipe but I also add bit of marjoram herb. One time I was out of it and I could really tell a difference. It is only recipe I use marjoram in too.
Lori says
Oh this sounds sooooo good! We are expected to get more snow this weekend. This soup will be perfect after a day of shoveling, and sledding with the kiddos. Thanks Mavis
Patti says
Made this soup tonight and it was declared the best soup we have ever had!!! Thank you for the recipe… sure to become a family favorite! I am sure that having rained a cold windy rain all day didn’t factor in to that at all!
Mavis Butterfield says
Glad you loved it! 🙂
Ashley Bananas says
So, question, do you cook the potatoes before adding them to the soup? I’m working on making soups and dishes that we can eat for the week and then freeze some. I love a good loaded potato soup. Please let me know. Thanks!
Mavis Butterfield says
2 pounds baked potatoes, peeled and cubed 🙂 Yes, you bake them first.
Mona McGinnis says
I made a soup similar to this the other day. Added creamed corn & leftover trout so it was a fish chowder. Your pictures are mouth watering.
Ashley Bananas says
I’ve used your recipe before and it came out great!