During the winter months, there’s nothing better than a good bowl of hot soup. I love that soups are both nourishing and filling – and that there are so many options.
I love making perpetual soup where I can slowly add ingredients throughout the week – it’s a real time saver on busy weeks. We also really love Thai curry coconut soup. But sometimes we want something really filling, and that’s when I make this Loaded Leftover Baked Potato Soup.
I will typically make baked potatoes with our dinner the night before, and make extras. Then the next day you can use the leftover potatoes to make a delicious and hearty soup. It’s actually pretty quick to make too!
Loaded Leftover Baked Potato Soup Recipe
- 8 slices uncured bacon, cooked and chopped (I like to bake mine ahead of time)
- 7 tablespoons unsalted grassfed butter
- 1/4 cup all-purpose gluten free flour (I use Premium Gold)
- 5 cups organic whole milk
- 5 organic russet potatoes, baked, peeled and cubed
- 1/4 cup organic onion, minced
- 2 cloves organic garlic, minced
- 4 green onions, chopped
- 2 cups grated organic cheddar cheese
- 1 cup organic sour cream
- 2 teaspoons garlic powder
- 1 teaspoon Real Salt
- 1/2 teaspoon black pepper
- In a large stockpot, melt butter over medium heat, then add minced onion and garlic and cook until soft.
- Then add the flour and whisk constantly for about a minute.
- Next, whisk in milk slowly and continue to whisk over heat until it starts to thicken.
- Add potatoes, and mash them so that about half of the potatoes are crushed, but there are still some chunks left.
- Stir in half of the green onions and half of the bacon, then bring the soup to a boil
- Once it boils, reduce heat to low and simmer for about 20 minutes.
- Add the sour cream, half of the cheese, salt, pepper and garlic powder and stir until combined. Add more milk if the consistency is too thick.
- Serve your leftover loaded baked potato soup while hot topped with cheddar cheese, bacon and green onion.