First time I ever tried this soup was at a high end restaurant in Toronto and yes, it was a very overpriced appetizer. Though really who doesn’t love a bowl of belly warming, wonderful soup? After thoroughly enjoying this bowl of flavorful yummy, I thought I can make this at home, no problem. This soup has all the flavors of a loaded baked potato which come together beautifully. A satisfyingly creamy and comforting dish. When ready to serve add whatever you love on your baked potato, it’s yours to experiment with! Let’s get to cooking.
- 4 slices bacon, diced
- 5 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 1/2 cups milk, or more, as needed
- 3 russet potatoes, peeled and cubed
- 2 green onions, thinly sliced
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- Kosher salt and freshly ground black pepper, to taste
- Heat a large skillet over medium high heat
- Add bacon and cook until brown and crispy
- Transfer to a paper towel-lined plate; set aside
- Melt butter in a large stockpot over medium heat
- Whisk in flour until lightly browned
- Gradually whisk in milk and cook, whisking constantly until slightly thickened
- Stir in potatoes and green onions.
- Bring to a boil; reduce heat and simmer until potatoes are tender, 15-20 minutes
- Stir in cheese, sour cream, salt and pepper, to taste
- If the soup is too thick, add more milk as needed until desired consistency
- Serve immediately
Garnished with green onion, chives, cheese, sour cream and bacon, or whatever you desire. Any extra will freeze well for a rainy day.