My husband has been asking me to make a loaded baked potato soup, so I decided to try this recipe. I am really glad I did, we both thought it was delicious. Now that the weather is getting colder here, this soup really hit the spot. I “baked” my potatoes in the microwave, and it worked great for this recipe. After the potatoes were microwaved, I cut removed the skin and cut them up. I was unsure how the corn would taste in the soup, but we really liked it. I used frozen sweet corn from our garden. I served it with oyster crackers and saltines.
Loaded Baked Potato Soup
Source: slightly adapted from Family Favorite Recipes
4-6 potatoes (baked, peeled, and cubed)
1/2 cup butter
1/2 cup flour
2 chicken bouillon cubes
salt and pepper to taste
1 teaspoon minced garlic
6 cups whole milk
16 oz low fat sour cream
10 bacon strips, cooked and crumbled
1 can corn, drained
shredded cheddar cheese
In a large saucepan, melt the butter over low heat. Whisk in the flour and seasonings. Gradually add the milk and turn up the heat to medium. Add the minced garlic. Bring to a boil, cook and stir 2 minutes until thick. Remove from heat. Whisk in the sour cream. Add the potatoes, corn, and bacon. Serve in bowls with shredded cheddar cheese on top. **Since I used frozen corn, I had to heat my soup on the stove a little longer.