One of the things about living in Minnesota (land of the cold and snow), is that you just crave something that would warm your insides for dinner during the cold winter months. That’s also why Crockpot meals and soups are very popular in our household. Loaded/baked potato soup is one of our favorites whenever we go out and eat, so I decided to give it a whirl and make it at home.
This soup was a hit and Brian loved it – he even ate the leftovers the next day, which is rare for someone who typically doesn’t care much for leftovers. It’s basically how I gauge how good a meal is – if he’s voluntarily eating leftovers, it must be pretty dang good.
If potato soup is also one of your favorites, you need to make this! Creamy potato soup loaded with bacon and cheese – talk about carb overload! But man it sure is delicious and worth every single calorie. I didn’t feel bad one bit about eating half a pot of this creamy soup. It is winter after all, which is a good enough reason… gotta start on that extra fat storage to keep us warm!
- 6 slices of bacon, diced and cooked
- 5 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 3 and 1/2 cups skim milk
- 3 medium russet potatoes, peeled and cubed
- 2 green onions, thinly sliced, reserving a bit of the greens for topping, if desired
- 1 and 1/2 cups freshly shredded sharp cheddar cheese
- 1/2 cup low-fat sour cream
- Salt and pepper to taste
- In a large pot, melt the butter over medium heat. Whisk in the flour until lightly browned, then gradually whisk in the milk. Cook and whisk constantly, until the mixture is slightly thickened, about 1-2 minutes. Stir in potatoes and green onions.
- Bring soup to a gentle boil, then reduce heat and simmer until potatoes are tender. Stir in cheese, sour cream, salt and pepper, to taste.
- Serve immediately and garnish with bacon, cheese, and additional green onions if desired.
- Serves 4
The soup, eaten by itself, can be pretty plain and boring – it’s the toppings that make it so delicious! Each person can also top it with whatever toppings they want – more cheese, less cheese, no green onions, more bacon (YESS please!), no bacon (who does that?!)… everything tastes better with more cheese and bacon!
I think next time I’m going to double the amount of bacon and put half of it in with the soup as it simmers, so there’s plenty of bacon in every single bite. If any of you try this recipe and make it that way, let me know how it turns out!
Recipe adapted from Damn Delicious
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