Loaded baked potato soup is ‘perfect for the fall’ and can be made in 30 minutes

There is nothing better than a cheesy baked potato for dinner, but you can make this delicious dish into a cozy fall soup.

As the days get colder, it is natural to want something quick, rich, and fulfilling to eat at dinnertime, and this potato soup recipe is perfect for any cold or rainy fall evening. 

Not only is this soup flavourful and packed with all your favorite baked potato ingredients, but it is also a quick homemade meal to make as it takes less than 30 minutes to cook up. 

Jamie Milne is a cook and recipe developer who is also the founder of Everything Delish and has claimed that her flavorful soup recipe is better than even the most loaded baked potato. 

In a video online, Jamie said: “If you love loaded baked potatoes then you need to try my loaded baked potato soup. It’s so good and perfect for the fall.”

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How to make baked potato soup 

Ingredients 

For the soup: 

• Four chopped potatoes, preferably russet potatoes
• Six chopped pieces of bacon
• Two minced garlic cloves
• Three cups of chicken stock
• One diced white onion
• One cup of chopped-up spring onions
• One cup of grated cheddar cheese
• Two cups of milk 
• Three cups of chicken stock

For the topping:

• Two tablespoons of bacon 
• One tablespoon of sour cream 
• One tablespoon of chopped-up spring onions
• Quarter cup of grated cheddar cheese 
• Pepper to serve 

Instructions 

To begin, prepare your ingredients. Chop up the bacon, white onion, spring onions, and garlic, plus wash and peel the potatoes. 

Next, slice the bacon into small pieces and fry preferably in a Dutch oven pot but can be made in a deep frying pan or regular pot. Once sizzling and cooked take out the pot and set aside but keep half the bacon grease in the pan. 

Add some butter and once melted, add in your chopped-up white onion and garlic. Once golden and cooked, add the plain flour in order to make a roux, which is a plain sauce made from flour and fat cooked together and used to thicken sauces.

Slowly stir in milk to the mixture and then add your chicken stock. Cut your potatoes into small chunks and add them to the pot as well. Bring to a simmer for around 10 to 12 minutes or until the potatoes are soft and can be pierced with a fork. 

Once the potatoes are cooked, add back in your bacon as well as the spring onions, sour cream, and grated cheese. Reduce to low-medium heat and cook for another six to eight minutes.

Your delicious and hearty potato soup should now be ready to serve. Scoop the soup into bowls and top generously with more bacon, sour cream, grated cheese as well as pepper.