Loaded baked potato soup

[myvot]

Had this before at cheesecake factory and loved it. Has anyone visited any other restaurants that have it on their menu. I like to try different places. Thanks x

[Guest]

Crispers at Winter Park Village.

shopwinterparkvillage/retailer/crispers/

Just remembered that Paneras do this. There are a lot more of their stores around that are nearer.

panerabread/en-us/me...ed-potato-soup

[Gezzs]

Outback Steakhouse did it in 2014...hoping they still do. It's lovely.

[BarryandCaron]

Longhorn's, I always have it.

[sparklegirl]

Chilis do it as well. I have it every time and love it.

[trampslikeus]

Tony Roma's Baked Potato Soup is fantastic

[dixonsontour]

It used to be on menu at plaza at Mk. Dh had it at O'Charleys too

[Guest]

Make your own:

Ingredients

4 large baking potatoes
12 slices thick-cut (applewood) smoked bacon.
1/2 cup plain flour.
1 litre low-fat milk, heated.
5 ounces sharp Cheddar, grated.
Salt and freshly ground black pepper.
4 ounces sour cream.
3 tablespoons finely chopped fresh chives.

Preheat the oven to 350 degrees F /180C

Place the potatoes on a roasting tray and bake for 45 minutes. When done, the tip of a paring knife should go through the potatoes easily.

Slice the bacon into lardons (thin strips) and cook in a large, heavy-bottomed pot over medium heat until crisp. Remove the bacon from the pot with a slotted spoon and set aside, leaving the drippings in the pot.

Add the flour to the drippings in the pot and stir to combine. Cook, without adding color, until the flour and fat has combined, about 1 minute. Pour in the milk while you whisk to incorporate. Cook over medium heat until bubbly and thickened, stirring frequently, about 15 minutes.

Scoop out the potato pulp from the skins and add to the milk mixture. Mash with the back of a wooden spoon leaving it a little bit chunky.

Add the cooked bacon (leaving a little out for garnishing the soup), 1 cup of the cheese, and season well with salt and pepper. Stir until the cheese has melted. Remove from the heat.

Ladle the soup into bowls, drizzle with sour cream, sprinkle with remaining bacon bits, grated cheese and chives.

[Bestbubba]

Originally Posted by geoffa

Make your own:

Ingredients

4 large baking potatoes
12 slices thick-cut (applewood) smoked bacon.
1/2 cup plain flour.
1 litre low-fat milk, heated.
5 ounces sharp Cheddar, grated.
Salt and freshly ground black pepper.
4 ounces sour cream.
3 tablespoons finely chopped fresh chives.

Preheat the oven to 350 degrees F /180C

Place the potatoes on a roasting tray and bake for 45 minutes. When done, the tip of a paring knife should go through the potatoes easily.

Slice the bacon into lardons (thin strips) and cook in a large, heavy-bottomed pot over medium heat until crisp. Remove the bacon from the pot with a slotted spoon and set aside, leaving the drippings in the pot.

Add the flour to the drippings in the pot and stir to combine. Cook, without adding color, until the flour and fat has combined, about 1 minute. Pour in the milk while you whisk to incorporate. Cook over medium heat until bubbly and thickened, stirring frequently, about 15 minutes.

Scoop out the potato pulp from the skins and add to the milk mixture. Mash with the back of a wooden spoon leaving it a little bit chunky.

Add the cooked bacon (leaving a little out for garnishing the soup), 1 cup of the cheese, and season well with salt and pepper. Stir until the cheese has melted. Remove from the heat.

Ladle the soup into bowls, drizzle with sour cream, sprinkle with remaining bacon bits, grated cheese and chives.

See more...

OMG, how have I missed this? Sounds amazing, thanks for the recipe

[loubyloulou]

Originally Posted by geoffa

Make your own:

Ingredients

4 large baking potatoes
12 slices thick-cut (applewood) smoked bacon.
1/2 cup plain flour.
1 litre low-fat milk, heated.
5 ounces sharp Cheddar, grated.
Salt and freshly ground black pepper.
4 ounces sour cream.
3 tablespoons finely chopped fresh chives.

Preheat the oven to 350 degrees F /180C

Place the potatoes on a roasting tray and bake for 45 minutes. When done, the tip of a paring knife should go through the potatoes easily.

Slice the bacon into lardons (thin strips) and cook in a large, heavy-bottomed pot over medium heat until crisp. Remove the bacon from the pot with a slotted spoon and set aside, leaving the drippings in the pot.

Add the flour to the drippings in the pot and stir to combine. Cook, without adding color, until the flour and fat has combined, about 1 minute. Pour in the milk while you whisk to incorporate. Cook over medium heat until bubbly and thickened, stirring frequently, about 15 minutes.

Scoop out the potato pulp from the skins and add to the milk mixture. Mash with the back of a wooden spoon leaving it a little bit chunky.

Add the cooked bacon (leaving a little out for garnishing the soup), 1 cup of the cheese, and season well with salt and pepper. Stir until the cheese has melted. Remove from the heat.

Ladle the soup into bowls, drizzle with sour cream, sprinkle with remaining bacon bits, grated cheese and chives.

See more...

Def need to try making this!