Loaded Baked Potato Soup Recipe

Last of the soup recipes( for now)! This one is amazingly easy! Just throw a couple of potatoes in to bake, come back later and stir up the soup in about 15 minutes. I doubled the recipes just because we LOVE soup and it's one of those foods that is better the next day and the next and the next....... If you want to make this ahead, make it on the stove and transfer to your slow cooker to keep warm until ready to enjoy!

Loaded Baked Potato Soup

2 large or 3 medium potatoes, baked

½ cup butter
¼ cup finely chopped onion
¼ cup all-purpose flour
1 ¾ cups chicken broth
1 (12-oz.) can evaporated milk
Sliced green onions, optional
Shredded Cheddar cheese, optional
Crumbled cooked bacon, optional
Sour Cream, optional

Melt butter in a Dutch oven. Add onion, cook for 2 to 3 minutes until tender. Stir in flour. Slowly add chicken broth and milk, stirring to combine. Scoop pulp from potatoes and add to broth mixture. Cook over medium heat just until mixture comes to a boil. Ladle into bowls and garnish as desired. Yield: 4 cups.

 

Helen's note: If you prefer a chunky consistency, scoop pulp from one potato, add pulp to soup and reserve peel. Chop peel and remaining potato. Add to soup after it comes to a boil.