I used to get the best loaded baked potato soup at the Water Street Grill in Stevens Point. They closed and I was craving it. I looked at a lot of recipes and none of them seemed quite right, so Judy and I created this version. It is easy to make and tastes great. We hope you like it!
Ingredients
- 12 oz package (about 1 1/2 cups) bacon, cooked and chopped
- 5 or 6 large yellow potatoes, unpeeled and cubed
- 4 cups (32 oz) chicken stock
- 1/2 cup (1 stick) butter
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1/2 cup all purpose flour
- 4 cups milk
- 1 1/2 tsp Creole seasoning
- 1/2 tsp Worcestershire sauce
- 1/2 tsp hot sauce
- 1 1/2 cups shredded cheddar cheese
- 1 cup sour cream
- Salt and pepper to taste
- Fresh parsley, chopped (optional)
- Green onions, chopped (optional)
Instructions
In a pot, add chicken broth and potatoes. Make sure potatoes are covered with liquid; add some water if needed. Parboil potatoes for 5 minutes after liquid comes to a boil. Potatoes should be soft but not fall apart when tested. Drain the potatoes, saving the broth in a bowl. Set potatoes and broth aside to be used later.
Return pot to a medium heat burner and add the butter. Once the butter is melted, add onions, garlic, and bacon. Cook until the onions are soft and translucent.
Whisk in flour and stir for about 2-3 minutes. Gradually stir in the broth used to parboil the potatoes and stir until fully incorporated. Stir in the milk. Add Creole seasoning, Worcestershire sauce, and hot sauce.
Increase heat and bring mixture to a boil, stirring constantly. Reduce heat and simmer for 5 minutes, or until liquid thickens; still stirring constantly.
Remove from heat and add potatoes, cheese, and sour cream. Lightly stir until cheese is melted and everything is blended together. Add salt and pepper to taste.
Garnish with parsley and green onions.
Nauti Hacks & Short Stacks 