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. 

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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.

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. 

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. 

Tip: Always add the garlic toward the end of cooking at high heat, burnt garlic isn’t nearly as tasty.

As Seen in This Recipe

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!

As always, Shannon and I thank you for visiting our website and subscribing to our videos. Please follow us on Facebook and Instagram! We’ll see you down the Loaded Baked Potato Soup trail!

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Loaded Baked Potato Soup Recipe – Cowboy Kent Rollins

Prep Time 37 minutes minutes

Total Time 45 minutes minutes

Servings 6

Ingredients

• 4 medium russet potatoes
• 4 slices thick-cut bacon
• 8 ounces smoked sausage chopped
• 1 stick butter
• 4 garlic cloves minced
• 1 medium yellow onion finely chopped
• ⅓ cup all-purpose flour
• 2 cups heavy cream milk or half and half
• 2 cups chicken broth
• 1 cup sour cream
• 1 tablespoons Kent’s Original Seasoning or salt and pepper
• 1 cup shredded cheddar cheese plus more for garnish
• Chopped green onions for garnish

Instructions

• Preheat the oven to 400 degrees F.
• Pierce the potatoes with a fork in several places. Bake for about 40 minutes, or until fork tender.
• Meanwhile, fry the bacon in a cast iron skillet over medium-high heat until crispy. Chop and set aside. Reserve the remaining bacon grease in the skillet.
• Return to the skillet and add the sausage. Cook for 2 to 3 minutes, or until browned.
• Melt the butter and the 2 tablespoons reserved bacon grease in a pot over medium heat. Stir in the onion and cook until the onions begin to soften, about 3 minutes. Stir in the garlic and cook for 2 minutes, stirring occasionally.
• Sift in the flour, then whisk in the heavy cream and bring to a simmer until the mixture thickens. Whisk in the chicken broth, sour cream and cheese and bring to a simmer, stirring constantly.
• Reduce the heat to low and stir in the smoked sausage, bacon, and the potato chunks, let cook for about 5 minutes, or until warmed through. Garnish with chopped bacon, additional cheese and green onions. Serve warm.