Like every other Southern state, North Carolina is all about comfort food. It’s our specialty. We like hearty meals, the kind that sticks to your bones. Maybe that’s why loaded baked potato soup is such a favorite around my house.
I didn’t grow up on potato soup. To be honest, I don’t think I ever tried any until I made this one. One taste was all it took; I was hooked.
Over the years, I’ve made this recipe hundreds of times – and tweaked it a half dozen. It’s become one of my signature dishes. If you’ve never had potato soup before, skip the other recipes. This one is smack your mama good!
Cassie’s Loaded Baked Potato Soup
- 1 – 12 oz pack of bacon
- 1 cup cooked ham; diced
- 1 yellow onion; chopped
- 1/2 tsp minced garlic
- 2 lbs. russet potatoes; peeled & cubed
- 2 – 32 oz cartons of chicken stock
- 1 stick of salted butter
- 3/4 cup all-purpose flour
- 4 cups milk
- 1 8 oz container sour cream
- 2 1/2 cups mild cheddar cheese
- 1 cup sharp cheddar cheese
- Chopped green onion for garnish
- Put chicken stock, ham, and potatoes in a stockpot. Bring to a boil.
- Cook bacon over medium heat until crisp; drain on paper towels. Crumble bacon; reserve a few pieces for garnish and add the rest to the stockpot.
- Reserve 2 tablespoons of bacon grease. Cook onion and minced garlic in bacon grease until almost tender. Pour into the stockpot.
- In the same skillet, melt the stick of butter over low heat and deglaze the pan. Stir in flour with whisk until smooth. Gradually stir in 2 cups of milk, continually stirring until smooth. Pour the milk roux into the stockpot.
- Add the remaining 2 cups of milk, sour cream, and mild cheddar to the stockpot. Stir until the cheese is melted.
- Salt & pepper to taste.
- Garnish with bacon, sharp cheddar, and green onion.