Loaded Baked Potato Soup
Howdy, y’all, and Happy New Year! The weather outside is cold, and Shannon and I are craving comfort food. And what is more comforting than a steaming hot bowl of baked potato soup? This ain’t your mama’s baked potato soup, though. I’ve cowboy’d up the flavor and made a batch that’ll stick to your ribs after a long day out on the trail.
The Most Important Thing To Do When Making Baked Potato Soup
The most important thing to do when making baked potato soup is to choose the right potato and cook it the right way. Start by picking out some good-looking Russet potatoes. Next, bake them in the oven. Don’t go microwaving the potatoes or boiling them. You don’t want mashed potato soup; you want baked potato soup. The texture and the flavor of the potato is just different in the oven, and it matters.
Bacon!
Bacon plays a big role in any good baked potato soup. Fry up some thick-sliced bacon until it’s crispy. Save that bacon grease for later.
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Smoked Sausage in Baked Potato Soup
I’m always looking for ways to add flavor to classic recipes and help them go a little further. I want my baked potato to have as much meat as I can get on there!
I grabbed some of my favorite jalapeno cheddar smoked sausage and sliced it thin. You can use any variety of sausage you like. Instead of just adding it to the soup as is, I’m going to saute the sliced sausage in bacon grease. This will add texture and flavor that will make a difference in every bite.
As Seen in This Recipe
When the sausage is crispy, let cool for a few minutes. Dice up the sausage into bite sized pieces and set aside.
Butter and Bacon Grease
To start the stew, melt the butter and some bacon grease into a large saucepan. Add the onion and cook until soft, then add the garlic.
Slowly add the flour and whisk until smooth. Add the heavy cream. Some people prefer milk for health reasons, but I prefer cream for taste reasons. Stir constantly for 2-3 minutes to avoid scorching. Add some chicken broth and the sour cream. Stir until smooth.
Add Original Seasoning (I used our Lower Sodium variety) or salt and pepper. Add the sausage and simmer on low for a few minutes. Add your shredded cheese.
At the end, add the sliced potatoes and bacon. You’re almost ready to eat!
Before serving, sprinkle more cheese over the top and add some green onion. This is fine dining. Easy, hearty, and delicious!
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