Loaded Baked Potato Soup is perfect for these still-chilly days we’ve been having. It’d also make a great dish for St. Patrick’s Day! It only takes a small amount of time on the stovetop before it’s ready to dig into. Even better!
Are you gearing up for St. Patrick’s Day and all the traditional (or at least traditional to us here in the U.S.) food to celebrate with? I made Irish Soda Bread with Rosemary & Lemon last week, and it was delightful!
I couldn’t help but think how nice it would taste served with this super-creamy and thick Loaded Baked Potato Soup, so I made another loaf! I recommend you make both to serve together for a double flavor whammy for your meal!
This soup is exceptionally thick — a bit like stew — but you’ll definitely use a spoon. If thick and rich soups are your thing, you might also like my Beef Barley and Mushroom Soup. I think it’s totally worthy of a St. Patrick’s Day meal, too!
Loaded Baked Potato Soup
You only need four Russet potatoes to use in this soup. Included in the ingredients list are bacon, cheddar cheese, sour cream, and chives — the same goodies I like to use when I serve baked potatoes.
What are a few of the great things about Loaded Baked Potato Soup, you ask? 1) It only takes a short time on the stovetop to make. 2) This recipe makes enough to feed 6-8 people. 3) You could include a few non-traditional add-ins to the soup, like carrots and peas, without making things weird!
If you don’t go all-out with your party food on St. Patrick’s Day, you can still have a little fun! My St. Patrick’s Day Mint-Chocolate Popcorn Snack is a fab treat to enjoy after school, or while watching a movie.
And don’t miss out on a great dessert: these Double Chocolate Cookies with Baileys Buttercream Frosting are a delight when dessert rolls around (or with your a.m. coffee, as I like to enjoy them)!
My Loaded Baked Potato Soup is something you should try, whether or not you bring St. Patrick’s Day into your meal! You’ll love how hearty and creamy this soup is, as well as how easy it is to make.
Patricia Conte/Grab a Plate
Serves Serves 6-8
4.3 based on 3 review(s)
- 4 Russet potatoes, peeled and diced
- 4 slices bacon, cooked until crispy, then crumbled
- 1 shallot, diced
- 2 cloves garlic, minced
- 3 cups skim milk
- 1 cup shredded cheddar, plus extra for garnish
- 1 cup vegetable or chicken stock
- 1/4 cup flour
- 8 ounces light sour cream
- Salt and black pepper to season
- Chives as garnish
- Add the potatoes to a pan and cover with water. Cook at a low boil for about 20 minutes or until soft.
- In a Dutch oven, cook the bacon until crisp. Remove it and lightly wipe to bottom of the pan clean (leave a bit of the bacon grease in the pan).
- Add the shallot to the Dutch oven over medium heat and cook for a few minutes until soft. Add the garlic and cook for about 30 seconds.
- Add the stock, milk, and flour to the Dutch oven and whisk to combine. Add salt and black pepper to season. Increase the heat to medium-high. Cook for about five minutes until the mixture thickens.
- Drain potatoes but reserve about 1/4 cup of the cooking water. Lightly mash the potatoes in the bit of water so some chunks remain. Transfer the potatoes to the Dutch oven. Crumble half bacon into the mix along with the cheese and sour cream. Stir to combine and cook for a few minutes until heated through.
- Serve in individual bowls with cheese and chives as garnish, along with the remaining bacon crumbled over the top.