Loaded Potato Soup Recipe
This loaded potato soup recipe is a real crowd pleaser!
Crisp bacon and sharp cheddar cheese get blended into this creamy soup, adding a big punch of flavor, and then get sprinkled on top to seal the deal
on one of the best potato soups you will ever eat!
In a party setting, I love serving the soup in shot glasses. (They were a huge hit at our Brew Bash)!
They look great, especially accented with a fresh chive stem, and it's much easier for folks to mingle with the smaller serving.
Line them all up on a warming tray and they'll stay nice and hot, too!
How to Make this Potato Soup
- 4 large baking potatoes
- 2/3 cup butter
- 2/3 cup flour
- 6 cups milk
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 12 slices bacon, cooked, crumbled, and divided
- 4 green onions, chopped and divided
- 1 1/2 cups shredded cheddar cheese, divided
- 8 ounces sour cream
- Peel and wash potatoes. Cut into bite-size chunks. Boil in salt water until almost tender. Mash about 1/2 cup of the potatoes; set aside.
- Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook one minute, stirring constantly. Gradually add
milk; cook over medium heat, stirring constantly, until thickened and bubbly.
- Stir in potato chunks, salt, pepper, 1/2 cup bacon, 2 tablespoons green onions, and 1 cup cheese. Cook until thoroughly heated, being
careful not to let it boil. Stir in just enough mashed potato to thicken the soup to your liking.
- Stir in sour cream; cook just until heated (do not boil). Serve with remaining bacon, green onions, and cheese.
Note: If you plan on serving the soup in shot glasses, here's a tip I learned the messy way. Ladle the soup into a measuring cup, and then pour
the soup from the measuring cup into the shot glasses. It will significantly reduce the mess you'd make by trying the ladle the soup directly into the shots.
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