Description
A comforting bowl of creamy loaded baked potato soup with rich flavors of bacon and cheese, perfect for family gatherings or cozy nights.
Ingredients
- Russet Potatoes (or frozen diced hashbrowns)
- Bacon
- Cheddar Cheese
- Sour Cream
- Milk or Heavy Cream
- Butter
- All-Purpose Flour
- Chicken Broth
- Green Onions
- Seasonings: Salt, Pepper, Garlic, Onion, Paprika (optional)
Instructions
- Bake or boil the potatoes until fork-tender.
- Cook the bacon in a skillet until crispy, then let it drain on paper towels.
- Melt butter in the remaining bacon grease and stir in flour to create a roux.
- Gradually whisk in chicken broth and milk until smooth.
- Add the prepared potatoes, mashing half and keeping the rest chunky.
- Stir in sour cream, shredded cheese, and crispy bacon until heated through.
- Ladle into bowls, garnish with green onions, and enjoy!
Notes
For a fun twist, serve in hollowed-out bread bowls. Store leftovers in an airtight container for up to three days.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Soup
- Cuisine: American