Grandpa Ron always said, “One bowl of this and winter doesn’t stand a chance,” and he meant it. This loaded baked potato soup is the kind of stick-to-your-ribs supper that kept our family warm through long Midwestern winters, when the snowdrifts were high and the roads were slick. It’s built on humble russet potatoes, plenty of smoky bacon, and a good, creamy base that tastes like all the best parts of a loaded baked potato in a spoon. I like to cool it in deli containers with clear lids so it’s ready to grab from the fridge or share with a neighbor who needs a little comfort in a bowl.
Serve this loaded baked potato soup piping hot with a little extra shredded cheddar, bacon, and green onions on top so it looks just as inviting as it tastes. A simple green salad with a tangy dressing or a plate of sliced apples balances the richness nicely. Warm dinner rolls, cornbread, or a crusty farmhouse loaf are perfect for dunking and scraping up every last bit from the bowl. It also travels well in lidded soup containers, so pack it up for a church potluck, a neighbor in need, or to keep in the fridge for easy lunches.
Grandpa ron says one bowl of this and winter doesn’t stand a chance.
Servings: 6
Ingredients
6 slices thick-cut bacon, diced
3 tablespoons unsalted butter
1 medium yellow onion, finely chopped
2 cloves garlic, minced
3 tablespoons all-purpose flour
