We were shocked to see our first snowflakes today. To say I was unprepared is an understatement. The temp dropped significantly and I didn’t even wear a coat while we were out today. Thankfully I grabbed coats for my kids and I was able to convince Blythe it was a good day to wear socks.
Cold weather puts me in the mood for comfort food. One of my favorite comfort food dishes is Loaded Baked Potato Soup. Potato soup is hearty and filling but add in loads of bacon and cheese and it’s perfection in a bowl. This is comfort food at it’s finest. Let’s be clear. This soup is full of calories, which is what makes it so good.
There are very few recipes that I make over and over again. With so many recipes to try and new foods to experiment with, a recipe has to be pretty amazing to be made more than once. I actually remember the first time that I made this soup. It’s one of the first recipes that I ever changed and actually thought that I got it to taste better. For that reason alone this recipe holds a special place in my kitchen. I’ve changed this Loaded Baked Potato Soup countless times in the 6 years since we first enjoyed it but the recipe that follows has been the standard for the last 4 years.
My whole family devours this soup, which always makes this mommy happy. Add this soup to your recipe rotation this winter. I think it will be a family favorite at your house too!
ingredients
8 slices bacon
1/2 onion, diced
1/4 cup butter
1/4 cup flour
6 cups milk
6-8 potatoes, baked
2 cups shredded cheddar
instructions
- Bake potatoes until tender.
- Fry bacon in a skillet until crispy. Remove bacon reserving fat in the skillet. Saute the onions in the bacon fat. Remove from heat and set aside.
- Melt butter in a large stock pot over medium heat. Once melted add flour and stir with a whisk until a smooth paste forms. Cook for 4-5 minutes stirring constantly.
- Slowly add the milk, whisking to make sure the butter and flour mixture incorporates into the milk. Chop the baked potatoes into bite sized pieces and add to the soup. Stir in the cheese, bacon and onions.
- Allow soup to simmer for 15-20 minutes or until the soup is heated through and the cheese has melted. Season with salt and pepper.
- Serve and enjoy.
I’m making this for dinner tonight…