Loaded Baked Potato Soup

Now, I know it has only been a week blogging and this is my second potato recipe but I LOVE POTATOES!
I don't think I could give up potatoes. Well there was that one week I tried Atkins and lets just say it is a week buried deep down into my psyche. I am sure it needs to remain there for all involved. I don't think it was pretty.

This week has been beautiful weather wise, fall has finally arrived to the sunshine state. The temperature dipped down to 82 degrees today. For Florida, unfortunately that is fall weather. Fall for us means we can say good-bye to 98-100 degree weather with 100% humidity. So 82 degrees feels really nice right now.

Now for those of you who are hailing from northern states it is very much fall weather and I am jealous. All that aside the mild temp dip made me want some homemade soup.

So here it is the ultimate in potato soupdom.

Let us begin with the stars of the show:

Milk, cheddar cheese, baked potatoes, pancetta, sour cream, garlic powder, corn starch, salt, pepper and chicken stock(not pictured).

Chop up the pancetta and cook over medium heat until crispy. Set aside.


Preheat oven to 350 and bake potatoes for 1 hour or until soft. Once the potatoes are done split them in half  length wise to let them cool.

While the potatoes are cooling lets get the soup started.

In a heavy bottomed pot put three cups milk along with two cups chicken stock and bring to a simmer.

Take reserved half a cup of milk and mix with the corn starch and add to the milk/chicken stock mixture. At this time add in salt, pepper, and garlic powder.
Let soup come to a slow boil and turn heat down to low. Allow soup to thicken.

Make sure to stir regularly. You don't have to babysit it ,but you don't want to go fold laundry while it is on the stove. You will be sorry when you return to burned soup. Trust me I have done this. You want to make sure the milk on the bottom of the pot doesn't start to burn.

Once the potatoes are cool enough to handle peel off the skins and cut 7 of the potatoes into bit sized pieces. Take the other 2 potatoes and mash into smaller pieces with a fork. Place all potatoes into the pot and let simmer.

Now, add green onions, sour cream and cheddar cheese. Let the soup simmer for a good 10-15 minutes so all the flavors can blend together.

Now it is time to serve....Wahooo! Sorry, I tend to get a little excited about this soup.

Top with additional cheese and pancetta.

**Note: if this soup is too thick for your liking just add a little more chicken stock or milk**

That's right y'all dinner is served! Sorry, I went a little Paula Deen on y'all. Sorry y'all when I start I can't stop. It's hard when you live in the south.

This soup is great when it is chilly outside. So for y'all Northerners who are enjoying the fall weather enjoy it and make this great soup to help you welcome fall:)

Loaded Baked Potato Soup

9 medium baked potatoes
3 1/2 cups reduced fat milk-divided
2 cups chicken stock
2 cups cheddar cheese, plus more for serving
1 cup sour cream
1 bunch green onions-sliced
2 tsp fine sea salt
1 tsp black pepper
1/2 tsp garlic powder
3 1/2 tbs corn starch
Pancetta-cooked and crispy

Bake the potatoes at 350 degrees for one hour or until soft. Slice in half length wise to let cool. Once cool, peel potatoes and cut 7 potatoes into cubes and mash the other 2. Set aside.
In a heavy bottom pot bring 3 cups milk and chicken stock to a simmer. Mix in a separate bowl remaining half cup of milk and cornstarch until blended. Add cornstarch mixture to the pot along with garlic powder, salt and black pepper. Let simmer until thickened about 5 minutes. Add in potatoes, green onions and cheddar cheese. Let simmer for 10-15 minutes.
Serve topped with extra cheese and pancetta.