Beazell's Cook Book

Loaded Baked Potato Soup

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Loaded Baked Potato Soup  




4 russet potatoes, boiled, peeled and cubed

4 slices bacon, fried crispy and chopped with bacon fat reserved

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 small onion, diced

1 rib celery, diced

2 cups low sodium chicken stock

2 cups heavy cream or you can use half and half or whole milk

2 teaspoons Beazell's Cajun Seasoning

1 cup sour cream

Garnish - shredded cheddar cheese, chopped green onions, Beazell’s oyster crackers



Boil potatoes until fork tender, drain and set aside.

In a Dutch oven over medium heat, add the reserved bacon fat from frying the bacon along with the butter and flour.  Stirring regularly, once you have a light tan roux, add the onion and celery and cook until the onions are translucent.  Combine with this mixture the chicken stock, heavy whipping cream and Beazell’s Cajun Seasoning.  Bring to a simmer, stirring constantly.

Add the potatoes to the soup mixture and bring back to a simmer.  Using a potato masher or stick blender, partially blend the soup to a smooth yet somewhat chunky consistency.  Add the sour cream to the soup and reduce heat to low.  Cook over low for about 15 minutes.

Serve the soup garnished with chopped fried bacon, shredded cheese and green onions.  Top with Beazell’s oyster crackers and enjoy!


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