Easy Loaded Baked Potato Soup
About this recipe
This Easy Loaded Baked Potato Soup is the perfect comfort food for chilly days. It's hearty, creamy, and packed with flavor from the bacon, smoked sausage, and fresh ingredients. Cowboy Kent Rollins shows how simple it is to create a delicious soup that warms you up from the inside out, making it a great choice for gatherings or a cozy night in.
What sets this recipe apart is the method of baking the russet potatoes instead of microwaving them. This technique enhances the flavor and texture of the potatoes, ensuring a rich and satisfying soup.
Ingredient notes
- Use 4 medium russet potatoes for the base of the soup.
- For the sausage, 8 oz of smoked sausage is recommended, with jalapeno cheddar being a flavorful option.
- You can use any type of bacon, but 6-8 slices are suggested for a crispy texture.
Tips from Cowboy Kent Rollins’s video
- Bake the russet potatoes at 400°F (200°C) for 45-50 minutes to achieve the best flavor and texture.
- Reserve the bacon grease after cooking the bacon; it adds a rich flavor to the soup.
- When adding garlic, do so after the onions have softened to prevent burning and bitterness.
Good to know
- How many servings does this recipe yield?
- This recipe yields 4-6 servings.
- What is the total cooking time for this soup?
- The total cooking time is about 1 hour.
- What type of potatoes should I use for this soup?
- Use medium russet potatoes for the best flavor and texture.
- Can I substitute the heavy cream with something else?
- The recipe specifically calls for heavy cream to ensure a rich and creamy texture.
No life story here — the video and the recipe are the whole point. All credit to Cowboy Kent Rollins: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Preheat the oven to 400°F (200°C). Prick the russet potatoes with a fork and bake for 45-50 minutes until tender.
- 2
In a cast iron skillet, cook the bacon over medium heat until crispy. Reserve the bacon grease.
- 3
Slice the smoked sausage thinly and add it to the skillet with the reserved bacon grease. Cook until browned, about 2-3 minutes. Remove and set aside.
- 4
In a large saucepan, melt the stick of butter over medium heat. Add 2 tablespoons of the reserved bacon grease.
- 5
Add the chopped onion to the saucepan and cook for 2-3 minutes until translucent.
- 6
Add the minced garlic and cook for an additional 1-2 minutes, being careful not to burn it.
- 7
Sprinkle in the flour and stir to combine, cooking for about 1 minute.
- 8
Slowly add the heavy cream, stirring continuously until smooth. Cook for 2-3 minutes until it thickens slightly.
- 9
Gradually add the chicken broth, stirring to prevent lumps. Bring to a simmer and cook for 2-3 minutes until the desired soup consistency is reached.
- 10
Stir in the sour cream until smooth. Add the cooked sausage and bacon back into the soup, mixing well.
Heads up — we had to guess a little:
- The quantity of bacon grease is inferred based on typical usage in similar recipes.
Credit where it’s due: this recipe was transcribed from Cowboy Kent Rollins’s original video on YouTube. Follow them there — it’s their dish.
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