Baked potato soup has always been one of my favorite meals. It is hearty and can be made with a variety of flavors and can be fun to play around with. There are many versions of potato soup out there, like Ina Garten’s with leaks, which is excellent by the way!
This is my take on a creamy, rich baked potato soup topped with classic baked potato toppings. This is a great fall or winter meal for those days that you just want to curl up under a blanket and feel warm. The key to a this hearty soup is the use of a roux and ricing the potatoes. While you could make it chunkier, I prefer this soup to be smooth and creamy; a ricer does that so well.
Loaded Baked Potato Soup
- 3 russet potatoes
- canola oil for brushing
- 4 tbsp butter
- 4 tbsp flour
- 4 cups 2% milk
- 2 Green onions thinly sliced
- Salt and pepper to taste
- 5 strips of Bacon cooked and diced
- 1 cup shredded cheddar cheese
- Preheat oven to 350. Poke potatoes all over with a knife and brush with canola oil. Bake in oven for 1 hour, or until tender and a knife can easily pierce through. Allow potatoes to cool for a bit. Remove the skins and dice into 1/4 to 1/2 in pieces and pass through a potato ricer to create a smooth silkier potato texture. Alternatively, you can hand mash the potatoes for a more rustic, chunky texture.
- Over a low heat, heat milk in a small sauce pan, until bubbles begin to form on the sides of the pan.
- Over a medium heat, melt butter in a Dutch over or large stockpot. Add the flour a little at a time, whisking to incorporate to create a roux. Cook until lightly brown. Slowly whisk in milk. (i usually transfer the milk to a measuring cup to make it easier to pour slowly) Continue to whisk until slightly thicken, about 2-3 minutes. Add potatoes and green onions.
- Bring soup to a boil, allow to simmer for 30 minutes
- Serve with bacon, cheese and chives