All the flavor of a loaded baked potato in a creamy and beyond dreamy soup recipe! The ultimate comfort food.
Cooking Time: 40 minutes
Yield: 6 – 8 servings
Melt butter in a large stockpot over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in stock, until slightly thickened, about 1-2 minutes. Stir in milk, potatoes, onion, and bacon.
Bring to a boil; reduce heat and simmer until potatoes are tender, about 15-20 minutes. Stir Frigo® Parmesan Cheese, and Frigo® Whole Milk Ricotta and allow to simmer until well incorporated, about 15 minutes. Taste and adjust salt and pepper and then adjust thickness; add more stock to thin, and more Frigo® Whole Milk Ricotta Cheese to thicken.
Serve immediately, garnished with green onion, cheese, and bacon, if desired.
Rad Tips: This soup can easily be made in your crockpot! Add all ingredients to a crockpot set to high and cook for 1½ hours.
NOTE: I recommend using Idaho Russet Potatoes, which have the right amount of starch for thickening up this tasty dish.