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Loaded Baked Potato Soup


I thoroughly enjoy the heck out of baked potatoes….always have and always will. Now add those babies into soup and that is food nirvana, my friends (at least in my potato loving world). I find writing baking recipes fairly easy because of the precision involved with baking. Cooking on the other hand is a different story. I rarely use a recipe when cooking unless it is a new recipe. So trying to calculate measurements – when I am just adding a little of this or that, is going to be a bit of a challenge for me. So here it goes ***crossing my fingers this will translate in a coherent way***


4 -5 good size russet potatoes

1/2 – 1 cup of chopped onion (however much you prefer is fine)

1/2 – 1 cup chopped carrots

1/2 cup of butter

7-8 cups of milk (or a combination of stock, milk and heavy cream works fabulous)

5-6 slices of bacon (cooked and crumbled)

1-1/2 cups cheese and some extra for on top of the soup (any will do, but I like cheddar in this)

chopped parsley

salt & pepper


Preheat oven to 425° F. Bake potatoes for 45 minutes. Once they are cooked allow to cool for a few minutes, and then cut in half and scoop out the potatoes and give it a rough chop.  It’s fine if you like smaller chunks ( just chop them up smaller). I personally prefer to see the potatoes in there.

Meanwhile in a dutch oven or large stockpot: sweat (cook) the onions and carrots ( add a little bit of salt at this point) in butter on medium heat. After cooking the onions and carrots until softened. Start to slowly stir in the flour to form the roux. Then slowly add in the milk. Whisking it into the flour/butter mixture to prevent lumps (yuck lumpy soup). Once the soup is thickened usually about 20 minutes, add in the potatoes, cheese, parsley and some of the bacon crumbles. Season with salt and pepper to taste.

Ladle into bowls. Garnish with additional cheese, bacon & parsley.

Whew! Glad that’s over. Hope this recipe translates. :)

~ Sarah


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