Description
A creamy and hearty loaded potato soup filled with bacon, cheese, and spices, perfect for chilly nights.
Ingredients
- 6 strips bacon
- 1/2 medium onion, chopped
- 4 large Russet potatoes, diced
- 1/4 cup flour
- 4 cups whole milk
- 1 cup chicken broth
- 1 clove garlic, minced
- 3/4 cup grated cheddar cheese (or more to taste)
- 3/4 cup sour cream (or more to taste)
- Chopped scallions, to taste
- Salt and pepper, to taste
Instructions
- In a large soup pot over medium-high heat, cut the bacon into small pieces and cook until crispy. Remove the bacon and set aside, leaving about 2 tablespoons of fat in the pot.
- Add the chopped onion to the pot and sauté in the bacon fat for roughly 5 minutes or until softened.
- Sprinkle in the flour and stir for 1 minute to create a roux.
- Gradually whisk in the milk until the mixture is smooth, then add the chicken broth and minced garlic.
- Toss in the diced potatoes, increase the heat, and bring the mixture close to a boil.
- Reduce the heat, partially cover, and let simmer for about 20 minutes until the potatoes are tender. For a thicker soup, mash some of the potatoes with a fork.
- Stir in the sour cream, the majority of the cheese, and the reserved bacon. Season with salt and pepper to your liking.
- Serve hot, topped with the remaining cheese, bacon pieces, and chopped scallions.
Notes
For a vegetarian version, use vegetable broth and substitute bacon with sautéed mushrooms.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American