|Loaded Baked Potato Soup, Jalapeno Cornbread & |
Potato Skins...something for everyone!
encouraged me to prepare a hearty soup for my loved ones to soothe and warm them.
My favorite homemade soup is potato and, with family coming, I thought Loaded Baked Potato Soup would be special. I was right! We had a great meal together and I loved serving potato skins on the side so none of the potato went to waste! My dad is a big fan of cornbread so I made my Jalapeno Corn Bread for him, too.
Loaded Baked Potato Soup
Cook 2 lbs. bacon, crumble and set aside
1 lg onion, diced
6-8 large potatoes
3 c. chicken broth
3 T. butter
3-4 T. flour
1 1/2 c. Half & Half (you can use milk)
4-6 scallions, diced
1 c. shredded cheddar cheese
1/2 t. black pepper
Sour cream for garnish, optional
Fry the bacon until crisp; drain, crumble and set aside. Cook the large diced scallions in the bacon skillet with about 2 T. of the bacon grease, until tender.
There are several options for preparing the potatoes -
- I baked my foil-wrapped potatoes in a crock pot for about 5-6 hours on high. Afterward, I quartered them and scooped out the potato flesh and saved the skins for a potato skin side dish.
- You could also peel, chunk cut and boil them in the chicken broth, until tender.
- Another option is to cook them in the microwave and follow the same steps as the crock pot potatoes above.
Add 1 c. shredded cheddar cheese, three-fourths of the fried bacon, and half of the diced scallions to the stock pot. Add pepper. Stir to combine. Cook additional 5 minutes.
To serve, ladle into soup bowls and top with shredded cheddar cheese, crumbled bacon bits and diced scallions and optional sour cream.
This recipe was adapted from Stolen Moments Cooking.