All the comforting elements of a steakhouse baked potato can be enjoyed together with a Loaded Baked Potato Soup.

Optional: Spray the empty skins with oil and lightly dust with garlic powder. Place under the broiler for a few minutes until dry and crispy. 

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Loaded Baked Potato Soup

QTY	MEASURE	INGREDIENT	PREPARATION
3		Potatoes, russet
		Oil, olive
2	rib	Celery	Chopped
2	clove	Garlic	Minced
1		Leek	Chopped
4	cup	Stock, chicken
½	cup	Half-and-half
2	tbsp	Butter
¼	cup	Flour, AP
¼	tsp	Dill
1		Bay leaf
		Black pepper
		Salt

1 Preheat the oven to 450°F. 

2 Coat the potatoes with olive oil and salt. Bake uncovered for 1 hr, then set aside to cool. 

3 Sauté the leek, celery and garlic in butter over medium heat until soft, about 5 min. Work in the flour and stock to make a roux. 

4 Scoop out the baked potatoes and add the cooked potato flesh to the stock along with the seasonings (reserve the skins). Bring to a boil then reduce the heat and simmer, covered, for 10 min. 

5 Use a potato masher to break up any larger clumps of potato. Turn off the heat and stir in the dairy. Season to taste. 

Garnish with crumbled bacon, chopped chives, grated Cheddar cheese and sour cream. 

Yield: 4 servings