Loaded creamy baked potato soup with bacon, cheese and green onions. Easy to make chowder is perfect for cold nights. A delicious soup that is now a family favorite.
Soup lovers, rejoice! A new soup recipe is here. And this one is just as good as the rest of the soup recipes here on Carmel Moments. I absolutely know that you’ve been holding your breath until I posted another one. I just know it! I’m kidding myself into thinking that you really care. Am I right? Am I wrong? I have no idea.
Well, I’ve been home from vacation for about a week. And life has not been very kind. First day we were met with winds and cold temperatures. I mean HELLO! i just came from South Carolina and was wearing a bathing suit and short sleeves all week. Way to ease me into it Pennsylvania!
Now today it’s dreary and raining. I’m about to run into the kitchen and cook me up some more of this soup while I wear my favorite robe and comfy slippers. It’s my coping mechanism. I can’t help that it’s what I wear 75% of the winter. It’s how I deal with my problems. Take or leave it. That and my DIY mocha. I’ll be good until February.
My darling daughter hurt herself while we were on vacation last week. And we didn’t even know it was anything to be concerned about at first but as a day or two went by her foot really started to hurt. And on Friday, the last day she needed help getting around. We knew something was wrong but it was just really odd. Two days had gone by since she originally banged her foot on a metal step.
We like all parents, questioned whether this needed some real attention. We got home on Saturday afternoon and still no improvement. Well, know she’s in a boot and the swelling is going down. She’ll be in a boot for about 3 weeks. Bummer, right? But I’m so thankful that it’s getting better.
Pray for us as we get through this! Thanks friends! You’re the best.
Til we meet and eat again,
FOLLOW ALONG : Gather for Bread
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Creamy Baked Potato Soup with Bacon
- 8 ounces bacon
- 3 Tablespoons butter
- 1/2 cup onion finely chopped
- 1/3 cup all purpose flour
- 3 cups milk I use 1% or 2%
- 2 cups chicken broth
- 3 Russet potatoes baked
- 1/2 shredded cheddar cheese for topping
- 3 green onions chopped
- Cook bacon in a dutch oven over medium heat. Cook until crisp. Drain and set aside. Empty any residue from pot.
- Using same pot melt 1 tablespoon butter over medium heat. Cook onion until soft and translucent. Add 2 tablespoon of butter. Allow to melt. Sprinkle flour over buttery onions. Whisk together. It will be clumpy. Gradually pour in milk. Stir to blend.
- Add broth and potatoes. Bring to a boil. Reduce heat. Cook 10 minutes or until potatoes are tender.
- Ladle soup into bowls. Top with bacon, cheese and green onions.
This recipe uses 'baked' potatoes. Bake them ahead of time.
To cut down cook time, use this method: Scrub potatoes, prick potatoes several times with a fork. Sprinkle with salt and pepper. Then microwave potatoes for about 5 minutes on high. Place in preheated 425 degree oven for about 25 minutes.
Use can peel the potatoes or use with the peel on. Your preference.
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