3green onions(scallions) chopped, green part only [see note 4]
Preheat the oven to 350 degrees F.
Place the potatoes on a sheet tray or directly onto the oven rack and bake for 45 minutes - or until done. The potatoes are done when a fork or tip of a knife inserted into the potato goes into the center of the potato easily.
Meanwhile, slice the bacon into thin strips and cook in the bottom of a large, heavy-bottomed soup pot over medium heat until crispy. Remove the bacon from the pot and set aside.
Into the remaining bacon fat, add the diced onion and sauté until softened and translucent, about 2-3 minutes. Then add the minced garlic and cook for another minute.
Now, add the flour to the onions and garlic and stir to combine. Continue cooking for another minute or two - but do not brown.
Pour in the chicken stock and milk while you stir well to incorporate. Cook over medium heat until the soup has thickened, stirring quite frequently, about 10-15 minutes.
While the soup is thickening, slice the potatoes in half lengthwise and then scoop the potatoes out away from the skins and then add them to the soup. With a fork or the back of your spoon, break up the potatoes a bit.
Add the 3/4 of the bacon pieces (reserving 1/4 for garnish) and half of the grated cheese to the soup. Stir until the cheese has melted. Taste and adjust the seasonings well with salt and pepper. Remove from the heat and ladle into bowls. Garnish with extra bacon, grated cheese and green onions.
1). If you chose to bake the potatoes use Russet, Idaho or Yukon Gold. These are the best for baking. If you chose to boil the potatoes use red-skinned, fingerling, or Yukon Gold. These are the best for boiling. Yukon Gold is a very good all-around potato and can be used for baking or boiling which is why they are so popular.2). I use a combination of half and half (2 cups) and chicken broth (4 cups). This is just to save calories on the dish. If you prefer to use all half and half, use 6 cups and omit the chicken broth.3). I like the flavor of sharp cheddar cheese in this recipe. If you do not care for it, substitute with a mild cheddar, or Colby Jack. To add some spice to the dish opt for Jalapeno Jack (Pepper Jack) cheese. 4). Chives may be substituted for the green onions (scallions).Nutrition is calculated based on the recipe as written. Additions, omissions, or substitutions will change the calculated values shown. The addition, omission, or substitution of ingredients will alter the nutritional information shown. Nutrition percentages are based on a 2000-calorie diet. The FDA recommends 80 micrograms of vitamin K.
Loaded Baked Potato Soup
Amount Per Serving (1 1/6 portion)
Calories 853Calories from Fat 477
% Daily Value*
Saturated Fat 24g120%
Vitamin A 751IU15%
Vitamin C 17mg21%
Vitamin D 1µg7%
Vitamin E 1mg7%
Vitamin K 19µg18%
* (Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Nutritional information is provided as a courtesy, and is sourced from the USDA Food Database.