This Baked Potato Soup has all the flavors of a “loaded” baked potato including sour cream, cheddar cheese, bacon crumbles, and onion, then seasoned with salt and pepper. An easy soup to make, and less calories than a traditional baked potato soup, because this soup has a base of chicken broth and milk, so it is still creamy while saving you some extra calories, which means you can just add more bacon right?
Today is a tribute to one of my cooking inspirations and bestest friends, Kelin. This dear friend of mine just recently moved to Baton Rouge for her husband’s dream job at LSU as the Dean of the LSU College of Music & Dramatic Arts. Wow, I know right?! Todd is amazingly talented. AND so is his wife, Kelin. She is the one person who has come into my life that inspired me to do more and be better in the kitchen. I remember the first time they had us over for dinner, she said it would just be a simple pasta dinner. Simple??? Yeah right. When we walked in the door there was Kelin making homemade pasta noodles, and sauce and gosh you know what, I can’t even remember dessert because I was so captivated by dinner. And if you know me, for me not to remember dessert the meal had to be amazing and it was.
She is an outstanding chef and she shares her love for others this way. I was I ever so blessed by her kindness to me, she is just one of those people you can spend hours talking too and we did just that. And while we didn’t get nearly enough time together, I always know that she was there for me. And while she can’t cook anymore of her famous meals for me, she gave me a cook back in 2006 of all of her recipes, yes the ones from her very own kitchen. Best. Gift. Ever.
So, today I am making a twist on her potato soup! A recipe she inspired.
Cheers to friends. Enjoy!
This Baked Potato Soup has all the flavors of a “loaded” baked potato including sour cream, cheddar cheese, bacon crumbles, and onion, then seasoned with salt and pepper.
- 8 red potatoes, small-medium sized
- 6 slices bacon
- 4 tablespoons butter
- ½ cup white onion, chopped
- 2 cloves garlic, minced
- 8 tablespoons flour
- 2 cups chicken broth
- 2 cups milk
- ½ cup sour cream
- 1 cup sharp cheddar cheese
- Salt, to taste
- Pepper, to taste, I use ¼ teaspoon
Preheat oven to 350 degrees.
Wash and rinse red potatoes, using a fork poke each potato 4 times, I do twice on each side. Then stick them in the oven at 350 degrees and bake until completely cooked through, approximately 45 minutes, although this totally depends on your potato size.
Meanwhile, heat a heavy bottom large pot over medium-high heat, add the 6 slices of bacon and cook on each side until crispy and brown. Remove bacon from pot and place on a paper towel, set aside for later. Then add the 4 tablespoon of butter, chopped onion and minced garlic. Cook until onions are translucent about 4-5 minutes, reduce heat to medium. Stir in flour until it makes a paste with the butter. Add in chicken broth and milk, stir until smooth. Bring to a boil, add in sour cream and cheese, salt and pepper to taste, cook over low-medium heat for 10 minutes.
While soup is cooking, cut the baked potatoes in half. Remove skins from baked potatoes, by squeezing the potato out of the skin, then loosely chop the potatoes. Throw skins away, add chopped potatoes to soup, cook for another 3-5 minutes, then serve.
Serve with bacon slices, crumbled and some shredded cheese. Chopped green onions are also a great topping.