How to Make Favorite Loaded Baked Potato Soup

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The ingredients needed to make Loaded Baked Potato Soup:

1. Make ready 5 bacon
2. Get 2 chives chopped
3. Prepare 1 onion, chopped
4. Make ready 3/4 cup all-purpose flour
5. Prepare 48 oz chicken stock
6. Prepare 2 cup water
7. Take sugar
8. Prepare basil
9. Take dash salt
10. Get dash celery seed
11. Get dash pepper
12. Get 2 cup butter
13. Get 1 left over bacon grease
14. Make ready 1 1/2 cup heavy cream (table cream)
15. Take 5 baked potato chopped
16. Make ready sour cream
17. Get baked potato
18. Get 5 medium potato's
19. Make ready 1 vegetable oil
20. Get 1 salt

If you like loading your baked potatoes will all those delish dairy ingredients, then you'll love this soup recipe, too! Loaded Baked Potato Soup - This creamy soup is ready in less time than it takes to bake a potato. Add potatoes and broth, and secure lid. Follow manufacturer's instructions to quick release, then remove lid.

Steps to make Loaded Baked Potato Soup:

1. 5med potato skin on rub the oil and salt no foil 350 for 60 min right on the racks
2. After baked let cool cut into bite size.
3. Fry bacon keep oil for later
4. Over low to medium heat 1 cup butter leftover bacon grease melt completely
5. Add chopped onions stir till transparent 5-8 mins
6. Add 3/4 cup all purpose flour slowly stirring to make rue.
7. Then add 48 ounce chicken stock the secret to thick soup make sure you bring to a boil.
8. Then simmer add following ingredients bring to boil and continue stirring
9. Add 1 1/2 cups table cream (heavy) cream keep boiling
10. Add the baked potato turn to medium heat
11. Dish and garnish.

Add potatoes and broth, and secure lid. Follow manufacturer's instructions to quick release, then remove lid. Make Guy Fieri's easy fully-loaded baked potato soup from Guy's Big Bite, and top it with your favorite fixin's - bacon, cheese, sour cream and chives. A classic baking potato is the russet, which is one of the most starch-filled in the world of spuds. That starch is released as the potatoes cook in the broth, becoming part of the underpinning of a rich, thick soup.

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