Chef Nino Cooking Class

Loaded Baked Potato Soup

Yield 6-8 servings
2 ratings


4 large Yukon Gold potatoes

1 quart chicken broth

2 teaspoons Rouses Olive Oil

1/2 cup finely chopped onion

3 tablespoons all-purpose flour

2 cups milk

1 pint sour cream

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/3 cup cheddar cheese, shredded

4 thinly sliced green onions

1/2 pound cooked bacon, crumbled


Peel potatoes, cut them into small ¼-inch pieces and boil them in chicken broth until tender, about 30 minutes.

While potatoes cook, heat oil in a saucepan over medium-high heat. Add onion; sauté 3 minutes. Whisk in flour and slowly add milk. Bring to a boil, stirring often.

Add the cooked potatoes and chicken stock to the saucepan. Cook 1 minute. Remove from heat; mash potatoes to desired consistency. 

Stir in sour cream, salt and pepper. Garnish with cheese, green onions and bacon, and serve.