Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, fully loaded baked potato soup. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Fully Loaded Baked Potato Soup is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Fully Loaded Baked Potato Soup is something that I have loved my entire life.

When done, the tip of a paring knife should go through. Slice the bacon into lardons (thin strips) and cook in a large, heavy-bottomed pot over medium heat until crisp. Turn the heat to low and add the mashed potatoes, spices, salt and pepper, cheese, sour cream and bacon bits. Cook until the cheese is melted and the soup is thoroughly heated, being careful not to boil!

To begin with this particular recipe, we must prepare a few ingredients. You can cook fully loaded baked potato soup using 12 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Fully Loaded Baked Potato Soup:

1. Make ready 6 bacon strips
2. Make ready 1/2 sausage (of any kind, but I like Hillshire Farm beef sausage)
3. Make ready 1 medium white onion
4. Prepare 4 carrots
5. Take 2 celery stalks
6. Make ready 3 medium potatoes
7. Take 1/2 cup all-purpose flour
8. Make ready 1 quart half and half (up to 1 quart)
9. Make ready 2 green onions
10. Take 1/2 cup shredded cheddar cheese
11. Take 1 kosher salt
12. Take 1 fresh cracked black pepper

What more could you want in a Loaded Potato Soup? Once your potato soup is thick and bubbly, top it with bacon, cheese and green onions for a restaurant-worthy meal right at your kitchen table. By Betty Crocker Kitchens Add mashed potato and stir until fully blended. Add all other ingredients for soup, but not for topping (cheese, sour cream, bacon, garlic powder, onion powder, salt, and pepper).

Instructions to make Fully Loaded Baked Potato Soup:

1. Prep: Cut the raw bacon into one inch strips. Slice the sausage into 1/4 inch rounds. Peel the carrots and finely dice them, the white onions, and the celery. Peel and dice the potatoes into roughly one inch square chunks. Finely slice the green onions. If your cheddar is a block, shred it.
2. Put a soup pot on the stove over medium heat and let it warm up empty for a few minutes.
3. Meanwhile, prepare a plate with a couple of paper towels laid over it, and have a couple more paper towels handy.
4. Drop the bacon chunks into the soup pot. Watch out for the sizzle-pop. Stir these regularly to keep them from sticking. Cook them past done, almost to the point of burning. Turn heat down to medium low and pull the pot completely off the heat. Remove the bacon, ideally with tongs, and place it on the toweled plate. Cover with the other paper towels and carefully press down - WITHOUT BURNING YOURSELF - to soak out the grease. However, retain all of the bacon grease in the soup pot. The bacon itself can be set aside. You won't need it again until serving time.
5. Put the pot back on the medium-low stove. Add 1/4 cup of the flour. Mix it into the grease to form a roux. Add as much of the rest of the flour as you need to make the roux thick. Depending on how much grease the bacon put off, you may need more or less flour.
6. Add the celery, onions, and carrots to the roux. Mix well, raise the heat back to medium, and cook 3-5 minutes until the veggie juices start to release. Stir the little bit of liquids into the roux. Don't let the roux burn. Decrease heat if need be.
7. When the roux is thick and bready, reduce heat to medium low and stir about half a cup of the half and half into the roux. This makes things quite doughy. Add the potatoes and sausage, then cover them with the rest of the half and half (and milk if you want to thin the broth some). Add salt and pepper, stir.
8. Slowly bring the heat up to a boil, then reduce again to a simmer. Cover it and let it cook for 10-15 minutes. Stir and unstick the pot a few times throughout.
9. When you can cut straight through the potatoes easily with a wooden spoon, it's done.
10. Crush the crispy bacon you made earlier into tiny bits. Serve the soup in a bowl with cheddar cheese, green onion slices, and the bacon bits as garnish.

By Betty Crocker Kitchens Add mashed potato and stir until fully blended. Add all other ingredients for soup, but not for topping (cheese, sour cream, bacon, garlic powder, onion powder, salt, and pepper). This soup is made over the top by adding crisp potato skins to the top before serving! Stir in cheese, sour cream, salt and pepper, to taste. If the soup is too thick, add more milk as needed until desired consistency is reached.

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So that’s going to wrap it up for this exceptional food fully loaded baked potato soup recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!