{"id":4221,"date":"2006-09-02T19:22:23","date_gmt":"2006-09-03T02:22:23","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=4221"},"modified":"2026-04-12T14:08:14","modified_gmt":"2026-04-12T21:08:14","slug":"loaded-baked-potato-soup","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=4221","title":{"rendered":"Loaded Baked Potato Soup"},"content":{"rendered":"

1 lb. bacon, diced<\/span><\/p>\n

1 onion, diced<\/span><\/p>\n

5 large Russet potatoes, peeled and cubed<\/span><\/p>\n

3 C. chicken stock<\/span><\/p>\n

3 T. butter<\/span><\/p>\n

3 T. flour<\/span><\/p>\n

1 1\/2 C. milk<\/span><\/p>\n

3 green onions, sliced<\/span><\/p>\n

3\/4 C. shredded cheddar cheese, divided<\/span><\/p>\n

1\/2 t. black pepper<\/span><\/p>\n

Sour cream for garnish, optional<\/span><\/p>\n

 <\/p>\n

In a large stock pot, cook bacon until crisp. Remove with a slotted spoon to drain and set aside. Drain all but 2 T. of bacon grease from the pot. Cook the onions in the remaining bacon grease for about 5 minutes, until tender. Add potatoes and chicken stock to pot. Bring to a boil, reduce heat to medium and simmer about 20 minutes, until potatoes are tender. With a slotted spoon, remove a few scoops of potatoes. Place in a bowl and mash with a fork. Set aside. In a small sauce pan, melt butter. Stir in flour and cook for 2 minutes. Whisk in milk, bring to a boil and simmer until thickened. Slowly stir in to stock pot. Bring to a boil, reduce heat to low and simmer. Stir mashed potatoes back into pot. Add 1\/2 C. shredded cheese, three-fourths of the bacon and half the sliced green onions to pot. Add pepper. Stir to combine. Cook an additional 5 minutes. To serve, ladle soup into individual bowls and top with some shredded cheese, bacon, green onions and optional sour cream.<\/span><\/span><\/p>\n

\n","protected":false},"excerpt":{"rendered":"

1 lb. bacon, diced 1 onion, diced 5 large Russet potatoes, peeled and cubed 3 C. chicken stock 3 T. butter 3 T. flour 1 1\/2 C. milk 3 green onions, sliced 3\/4 C. shredded cheddar cheese, divided 1\/2 t. black pepper Sour cream for garnish, optional   In a large stock pot, cook bacon until crisp. Remove with a slotted spoon to drain and set aside. Drain all but 2 T. of bacon grease from the pot. Cook the…<\/p>\n

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